Take a look at the kiwis in the supermarket, consumers often have a lot of confusion: How should I choose kiwis? Are soft kiwis better than hard ones? What is the best texture for eating?
Like many fruits, kiwis become soft and overripe within a day or two once they soften. Therefore, when consumers buy kiwis, they generally should choose fruits that are overall firm.
Extreme attention must be paid to whether the fruit has mechanical damage. Do not buy any with small bruises, soft spots, or breaks. Because even a small amount of damage will cause the injured area to quickly soften, then turn sour, and even rot, causing the entire fruit to become soft and lose its flavor before it can ripen normally, seriously affecting the eating quality of the kiwi.
However, a firm kiwi is not tasty. It has low sugar content, the fruit is sour and astringent, and it can feel rough on the mouth. This is because it contains a large amount of protease, which breaks down the proteins on the tongue and oral mucosa, causing discomfort. Therefore, kiwis must be ripened before eating. It takes several days for a kiwi to ripen, and many impatient people often can't wait. If you want it to ripen faster, you can put the kiwi together with other already ripe fruits. This way, the natural ripening gas "ethylene" emitted by fruits like apples, bananas, and tomatoes will affect the kiwi, promoting it to soften and sweeten.
After ripening, gently press near both ends of the kiwi with the pad of your finger. If it no longer feels hard, there is slight deformation where you pressed, but it is not too soft, that is the best state for eating. Cut it open and scoop it out with a spoon, and it will be perfectly sweet and sour. Kiwis can be eaten after a meal; the large amount of protease they contain can help with digestion. When selecting kiwis, you might consider the following points:
Check the firmness. Gently feel the entire fruit all over and choose one with a firmer texture. Try to avoid fruits that are already soft overall or have soft spots. If you do choose one, you should eat it immediately after getting home.
Check the appearance. A fruit that is plump, undamaged, and disease-free is better. The best ones will show a hint of green near one end. The amount of fuzz on the skin varies by variety.
Check the size. Small kiwis are not inferior in taste or nutrition to large ones, so there's no need to insist on large fruit. Avoid abnormally large ones.
Check the color. Kiwis with deep green flesh and a sweet and sour taste are of the best quality and have the highest vitamin content. Those with lighter colored flesh are slightly inferior.