In Australia, fresh kiwifruit is mainly in season from March to August, with peak quality and flavour from April to June.
Choose kiwifruit that feels firm but gives slightly when gently pressed. Look for smooth, unbroken skin without bruises or soft spots.
Kiwifruit was originally known as the Chinese gooseberry before New Zealand growers renamed it "kiwifruit" for export in the 1950s. Although strongly associated with New Zealand, the fruit actually originated in China, where it grew wild for centuries.