Using your senses of sight, touch, and smell, you can tell when a kiwi is ripe and edible. If you want to know when a kiwi is ready to eat, follow these guidelines:
The kiwi should be tenderly squeezed in the palm of your hand with a little pressure from your fingertips. Ripe kiwis will give a little when squeezed, but they shouldn't be mushy. You can tell it isn't ripe if it feels extremely firm.
You can tell a ripe kiwi is ripe by its plumpness and subtle softness. You should stay away from kiwis that show signs of overripeness, such as creases or withered skin.
When a kiwi is ripe, you can tell because its skin will be shiny and smooth. You shouldn't be worried if you see a few tiny hairs on the surface; some kiwi cultivars have fuzzier skin.
The dark and fuzzy skin of an average kiwi might take on a hint of golden or yellowish hue when the fruit is mature. Color is one sign of maturity, although it varies from variety to variety, so it's not always a good one.
Perception: ripe kiwis typically release a pleasant, flowery scent. Scoff at the tip of the stem to the kiwi. It will be ripe when it has a pleasant and fragrant aroma.
Feel free to chop open a little kiwi and give it a taste if you're still not sure. The flesh of a ripe kiwi should be juicy and have a taste that is both sweet and tart. If it has an acidic or bland flavor, it could not have ripened completely.
Remember that kiwis keep on ripening even after picking; if you purchase one that isn't quite ripe, just set it aside at room temperature for a few days. You may keep it fresh for a few days in the fridge after it's ripe.
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