Kiwis

Store at room temperature until ripe (yields slightly to gentle pressure). Refrigerate ripe kiwis to extend shelf life. Can be peeled and frozen whole or sliced.

To ripen faster, place in a paper bag with an apple or banana.

Cut kiwis in half and scoop out the flesh with a spoon—no peeling needed.

Add kiwi to smoothies, fruit salads, or as a garnish for desserts.

Kiwi contains actinidin, an enzyme that can break down gelatin; add kiwi to desserts just before serving if using gelatin.

Greek yogurt

coconut

strawberries

honey

mint

lime

ginger

Buying rock-hard kiwis and eating them immediately—wait for them to ripen slightly for best flavor and sweetness.

Storing cut kiwi in the fridge without covering; the exposed flesh oxidizes and loses color quickly.

Mixing kiwi into gelatin-based desserts hours ahead; the enzyme actinidin will prevent the gelatin from setting.