The brown and hairy exterior of this egg-shaped fruit doesn't look promising, but inside it's a different story - sweet, yielding, bright green flesh, prettily dotted with black seeds.
The flavour is distinctive but hard to pin down - some say it's like strawberry, others say pineapple. Its named after the bird of the same name from Zealand, where it's also grown, though its other name, Chinese gooseberry, reflects its original country of origin.
Very high in vitamin C, kiwi fruit is far better eaten raw - cooking it destroys the vitamin content and the green colour. The enzymes it contains makes it good for tenderising meat, but they'll also cause milk to curdle and will prevent gelatine and aspic from setting, so don't attempt kiwi ice cream or jelly.
100 grams of ground almonds
1 teaspoon baking powder
2 large eggs
1 tablespoon of melted butter
2 tablespoons of double cream
One Kiwi fruit
100 grams of blackberries
125 grams of clotted cream
Mix all dry ingredients in a bowl.
Melt the butter in a Pyrex jug/dish, add the eggs, cream.
Add the dry ingredients and mix.
Pour mix into a 6" x 3" micro-wave safe glass dish.
Microwave in a 700watt for 4 minutes.
Allow to cool and cut in half.
Spread on extra thick clotted cream add the sliced kiwi fruit.