Kiwi: The fat, furry egg

     Eating a kiwi starts with choosing the perfect fruit.  It should be symmetrical with a definite firmness, but not at all hard and without any soft or mealy spots.  The perfect size kiwi fits right inside your palm and allows you to wrap your fingers around it, but not so that they can reach completely around for that’s too small.  The skin on the kiwi should be unbroken and unblemished; its hairy brown case makes it like a fat, fur covered egg.   

     There are a couple of ways to break into that shell to eat the flesh and seeds inside and some remove the peel entirely. I prefer the easy route.  Using a sharp paring knife, dig out the stem end to create a concave doorway; furry brown skin gives way to the near neon green flesh.   

     The juice of the fruit will begin to flow making this is a good time for a first taste.  The scent of the kiwi is bright and citrusy, but also a little tropical flower.  Using a spoon, scoop out the flesh and the seeds and take a bite.  The shiny black and tiny seeds add the slightest crunch, while the flesh is soft and juicy.  Holding the fruit between the tongue and the roof of the mouth, mushing a bit releases the fragrant juice allowing the flavor to saturate taste buds and overwhelm the nose.  Eyes closed, the fruit is like a mini beach vacation and calls for a side of fresh coconut water and suntan lotion. 

    It’s a small fruit, so eating it slowly and savoring every bite makes it a particularly special treat.