Kiwi

Kiwi is bright, electric, and alive — a small green sun wrapped in gentle fuzz. Its flavor strikes a balance between sweet and tart, with a vibrant acidity that wakes the palate. Juicy, refreshing, and subtly floral, kiwi carries a clean burst of life that lifts anything it touches.

VOLUME
Moderate–Loud

FLAVOR PAIRINGS
Strawberry, raspberry, blackberry, blueberry, mango, pineapple, papaya, banana, melon, peach, nectarine, pear, apple, grapes, lime, lemon, orange, yuzu, passionfruit, pomegranate, coconut, coconut yogurt, coconut water, cashew cream, almond milk, oat milk, vanilla, mint, basil, lemon balm, ginger, turmeric, cardamom, cinnamon (light), chia seeds, hemp seeds, flaxseed, spinach, kale, cucumber, celery, lettuce, lime zest, orange zest, maple syrup, agave, date syrup, coconut sugar, plant yogurt, smoothie bowls, sorbets, fruit salads, raw desserts, and tonics.

SELECTING
Choose kiwis that yield gently to pressure — firm-ripe for slicing, softer for blending. The skin should be even-toned and slightly fuzzy with no wrinkles or wet spots. Golden kiwis have sweeter, less acidic flavor if preferred.

HOW TO USE
Blend into smoothies, tonics, and sorbets. Slice for fruit bowls, salads, and raw desserts. Mash into dressings or drizzle puree over vegan yogurt. Pair with coconut or banana for creaminess, or citrus for extra brightness.

Avoid using fresh kiwi in gelatin-based desserts — its natural enzymes prevent setting.

STORING
Keep unripe kiwis at room temperature until they soften. Store ripe ones in the refrigerator for up to one week. Keep away from apples and bananas unless you want them to ripen faster due to ethylene.

SUBSTITUTIONS
Strawberry for bright acidity. Pineapple or green grapes for juicy tartness. Golden kiwi for a sweeter, less sharp flavor.

HEALTH BENEFITS
Rich in vitamin C, fiber, and antioxidants. Supports digestion, immune function, and skin vitality. Energetically, kiwi brings clarity and refreshment — a clean, uplifting fruit.

CONCERNS
Some people may experience mouth tingling due to kiwi’s natural proteolytic enzymes. Overripe kiwi can ferment quickly, so use promptly once soft.

HISTORY
Originating in China as “yang tao,” kiwi later found its name and identity in New Zealand, where it was cultivated and exported widely. Its vibrant green flesh and refreshing acidity made it a global symbol of freshness and vitality.