Kiwifruit is rich in vitamin C, having ten times more than the equal weight of a lemon. Two fruits have almost twice the vitamin C of an orange and more potassium than a comparable serving of bananas. High in fiber, it also offers vitamin A, Vitamin E, calcium and iron. Credit goes to all those little black seeds, as they act much like grains, providing lots of nutrition. 

Even though the skin is edible, our jams are made with peeled Kiwis, perfect for garnish. Containing a meat-tenderizing enzyme, mix them directly on meat; marinate thirty minutes for each inch of the meat's thickness. To make a kiwifruit salsa, blend our jam with one teaspoon minced jalapeño pepper, one tablespoon orange juice, one tablespoon chopped fresh mint and a pinch of salt. Serve with grilled swordfish, grilled poultry and roast pork. Bananas, berries, mangoes, strawberries, raspberries and oranges are especially partial to kiwifruit.