Kiwifruit.

Kiwifruit is an egg-sized fruit with thin brown skin covered in short fuzz. Cut it in half and the flesh is bright green, with a pale centre ringed by tiny black seeds that you eat along with everything else. A ripe one is juicy and soft, tangy first and then sweet. A hard one is sharp and sour, but it will soften if you give it a few days.

Ways to use it

• Cut it in half and scoop the flesh out with a teaspoon.
• Peel and slice it onto yoghurt, granola or a fruit plate.
• Blend it into a green smoothie with banana.
• Arrange slices on top of a cake or a tray of sliced fruit for colour.
• Add diced kiwifruit to a salsa with chilli, onion and coriander to go with grilled fish.

Storing it

Kiwifruit carries on ripening after it's picked. Leave firm ones at room temperature until they give slightly when pressed. To hurry them up, put them in a paper bag with a ripe banana. Once ripe, move them to the fridge and eat them within a few days. Wash the skin under running water before cutting, even if you're going to peel it.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest or packing date and the certificate.