KIWI FRUIT !

Kiwifruits are assumed to come from New Zealand, they are certainly named, after much deliberation, after the national icon, the kiwi bird.
The fruits are oval, about the size of a large hen's egg with a fibrous, dull green-brown skin and bright green or golden flesh, with rows of small, black, edible seeds. The fruit has a soft texture and a unique flavour. They are always used to decorate the national dish 'pavlova' (SEE earlier blog on this!)
Originally these fruits were known as the Chinese Gooseberry, but it was re-named in the mid-20th century, first to melonette, and then to kiwifruit , typical indecision.
Historically, the seeds were introduced to New Zealand by Mary Fraser, the principal of Wanganui Girls' College, who had been visiting mission schools in Yichang.
When we went round the kiwi farm there were distinct different 'types' of kiwi; our favourite was gold Kiwifruit, which has yellow flesh and is sweeter.
Raw kiwifruit is rich in the protein-dissolving enzyme actinidin - which means that it cannot be put in jellies (if you want them to set, that is!) and people can be allergic to the fruit because of this.
And, in order to eat the fruit, the New Zealanders had to invent a special implement, of course, and this is a spife, a plastic tool designed for this purpose with a spoon at one end and a knife at the other (get it, 'sp(oon)+(kn)ife'?)
Oh my!