Kiwi

Gently press it with your thumb: a ripe kiwi gives slightly, like a ripe peach. If it is firm, leave it at room temperature for a few days; a banana or apple in the same paper bag can speed ripening.

Yes. Wash and rub the skin well, then eat the kiwi whole; the skin is edible, though its fuzz can feel scratchy. If you prefer, scrape it off with a spoon or peel it with a small knife.

Keep ripe kiwis in the fridge, where they stay firm for longer. Store unripe ones at room temperature until they give slightly when pressed, then refrigerate them.

Yes. Peel and slice it, spread the pieces on a tray until frozen, then transfer them to a sealed container. The thawed fruit turns soft, so it works best in smoothies, sauces or baking rather than fruit salads.

Raw kiwi contains actinidin, an enzyme that breaks down gelatin. Use cooked kiwi instead: simmer the fruit briefly, then cool it before adding it to the jelly mixture.

Kiwi’s tangy sweetness works with yoghurt, porridge and berries, and it brightens fruit salads. It is also a familiar topping for pavlova and can be blended into a smoothie with banana.

Yes. Mash or blend a little kiwi and spread it over tougher meat for about 15–30 minutes, then scrape it off before cooking; longer marinating can make the surface mushy because the enzyme works quickly.