Q&A for How to Ripen Kiwi Fruit

You can safely eat the whole thing, but the skin isn’t particularly enjoyable, so it is common to peel it before eating.

Yes, they are.

Yes, the whole thing is edible.

Kiwi fruit was introduced in 1962.

Yes! It contains lots of vitamin C.

No. If they are not ripe, they are just hard and not tasty.

They should be ripe. One day isn't going to make a big difference in the ripeness.

Start by looking for firm, unblemished fruit, and don't worry about the size—smaller kiwifruit taste just the same as larger ones. When it comes to flavor, size doesn't matter! Press the outside of the fruit with your thumb. If it gives to slight pressure, the kiwifruit is ripe.

No. Whiskey requires specific ingredients to be “whiskey” and kiwi fruit is not one of them. It does lend itself to making wine or a liqueur though.

3 to 5 days. Set out the kiwis you want to ripen at room temperature. Place them in a bowl on your counter top and simply wait a few days. The fruit will ripen in 3 to 5 days if stored at room temperature. Don't put the kiwis in direct sunlight.

The surest sign that a kiwifruit has past its prime is when it's too soft to the touch or mushy inside. A ripe kiwi is just slightly soft and pliable to the touch, but it continues to get ever squishier once it peaks. Another indication that a kiwi is in decline is the presence of an off-smelling odor, even before cutting into it; an as-of-yet unripe or ripe kiwi has no discernible smell. Bad kiwifruit may also have wrinkling skin, decaying spots or mold growth.

You might want to remove the skin first as it probably won't blend well, but kiwi fruits make great additions to smoothies or juices and add great flavour!