Gold kiwifruit

Yes. The skin is edible; rinse and rub it gently under running water, then eat the fruit whole or slice it. Gold kiwifruit skin is usually smoother and less hairy than green kiwifruit skin.

Press it gently near the ends: a ripe fruit gives slightly without feeling mushy. If it is firm, leave it at room temperature; putting it in a paper bag with a banana can help it soften sooner.

Keep firm fruit at room temperature until it yields slightly to gentle pressure. Once ripe, refrigerate it to slow further softening, and eat cut fruit within a couple of days.

Yes. Fresh gold kiwifruit contains an enzyme that breaks down gelatine, so jelly may stay runny. Cook the fruit first to deactivate the enzyme, or use it as a topping after the jelly has set.

Its sweet, tropical flavour works well with yoghurt, porridge, citrus and berries. Add it to a fruit salad or pavlova shortly before serving; fresh kiwi can make dairy mixtures bitter if left to stand.

Usually, yes: use it in fruit salads, smoothies and as a topping. Gold kiwifruit is generally sweeter and less tart, while green kiwifruit has more fibre per 100 g: 3 g compared with 1.8 g.

Yes. Peel it if you prefer, slice it, and freeze the pieces spread out on a tray before transferring them to a sealed container. The thawed fruit will be soft, so it is best for smoothies, sauces or cooking rather than eating as fresh slices.