So, you’ve decided to go kiwi picking in the Netherlands. Yes, you read that right. While the Dutch have mastered the art of growing pretty much anything in a greenhouse, kiwi vines are actually thriving on select farms in the country: mostly the familiar fuzzy brown kiwi, and sometimes the smaller, smooth-skinned kiwi berry. The picking season runs from late September to November. Forget apple orchards—this is your chance to channel your inner Indiana Jones, but with a fruit basket. The best part? Kiwis don’t grow on trees; they climb like enthusiastic ivy. So you’ll be reaching up into a leafy canopy, hunting for those fuzzy brown orbs. It’s a treasure hunt, and the treasure tastes like sunshine and tartness.
Picking the Perfect Kiwi Before you go tearing them off the vine like a maniac, remember: kiwi picking is a gentle art. A ripe kiwi should give slightly under gentle thumb pressure—like a firm handshake, not a squishy hug. If it’s rock hard, leave it for another week. Twist the fruit gently at the stem; if it doesn’t come off easily, it’s not ready. Pro tip: bring a small pair of garden snips to avoid damaging the vine (the farmers will love you for it). And bring gloves if you have sensitive skin—the fuzzy skin can irritate.
What to Do with Your Haul You’ve filled your basket (and possibly your pockets). Now what? Handle ripe kiwis gently, as they bruise easily. Keep firm ones at room temperature until they give slightly, then store them in the fridge, where ripe kiwis keep for 3–5 days. Kiwis are versatile little powerhouses. You can eat them straight with a spoon (cut in half and scoop, like a civilized caveman). They’re fantastic in fruit salads, smoothies, and as a natural meat tenderizer (yes, really—the enzyme actinidin breaks down protein). But let’s get specific.
Two Cooking Recipes:
1. Kiwi & Chicken Stir-Fry (Sweet & Zingy) You’ll be surprised how well kiwi works in a savory dish.
- 2 chicken breasts, sliced thin
- 4 ripe kiwis, peeled and sliced (reserve 1 for the final garnish)
- 1 red bell pepper, sliced
- 1 clove garlic, minced
- 1 tbsp soy sauce
- 1 tsp honey
- 1 tbsp vegetable oil
- Sesame seeds for topping
Heat oil in a wok. Sear chicken until golden. Add garlic and bell pepper, stir-fry 2 minutes. Mash 2 of the kiwi slices into a paste, mix with soy sauce and honey, and pour into the pan. Toss everything for 1 minute until sauce thickens. Serve over rice, topped with fresh kiwi slices and sesame seeds. The kiwi adds a bright, tropical zing that cuts through the savory chicken.
2. Kiwi Salsa (For Fish or Tacos) This is a summer staple that takes 5 minutes.
- 4 kiwis, peeled and diced
- 1/2 small red onion, finely chopped
- 1 jalapeño, seeded and minced
- Juice of 1 lime
- Handful of cilantro, chopped
- Salt to taste
Mix everything in a bowl. Let it sit for 10 minutes. Spoon over grilled fish, chicken tacos, or just eat with tortilla chips. The sweetness of the kiwi balances the heat and lime.
So grab your friends, your family, or just your own eager hands. Go find those kiwi vines. Pick until your fingers are fuzzy. Then go home and turn your loot into dinner and smiles.