
Kiwi fruit is delicious. The cute little round balls known as Hayward Kiwis are covered with fuzz. Cut into one and the green, fruity inside makes a perfect salad ingredient. In fact, the
California Kiwifruit Web site lists 45 kiwi recipes for breakfast, lunch, dinner, salads, drinks and desserts. But did you know there are 194 other species of kiwi fruit? And that some of them are grown in Lansing? Only a few weeks ago Cornell Orchards harvested kiwi fruit on their Lansing farm -- various kinds without fuzz that you can eat right off the vine.
"There is interest in this kiwi fruit, for obvious reasons," says Dr. Marvin Pritts, a Professor of Horticulture at Cornell's Integrative Plant Science school. "It's the perfect American fruit, because you don't have to peel it. There are no seeds. You just pop it in your mouth and eat it. It's unusual. It tastes good. if you pick it before the frost it stores for a fairly long time. You can bring it out, even when it's hard, and let it sit out for a day or two to get soft and ripen. The fuzzy Hayward species you find in stores is a tropical fruit, and won't grow this far north. But many of the other species do grow in our climate. The different varieties have different colored flesh, and shapes."