A serving of two kiwifruits has more vitamin C than an orange, and contains concentrations of fiber, potassium, folic acid and vitamin E. Ripe kiwifruit should be soft to the touch, like a ripe peach or avocado, and can be enjoyed easily by slicing whole fruit in half and scooping out the inside with a spoon, or in cocktails. Kiwifruit Cocktails
Common green kiwis are about the size of an egg and have brown, fuzzy skin on the outside. Slice one open and you'll see bright green flesh, dotted with an array of tiny, black seeds. Green kiwis have a tangy-sweet, refreshing flavor - a mix of strawberry, citrus and melon.
And gold kiwis look a bit different on the outside with smooth skin and a hard pointed crown at one end. The flesh of a gold kiwifruit is sunny yellow, and the edible seeds and black to red. It tastes topical-sweet and mellow - a mix of mango and melon flavors.
Generally both gold and green kiwifruits become available in June. Gold kiwifruit season is shorter and usually wraps up in September, while green kiwi is available through November.