Kiwifruit is one of nature’s examples of why you should never judge a book by its cover.

Under its uniquely fuzzy exterior, this little fruit is big in nutrition. Kiwifruit is packed with vitamins and nutrients, and it has some unbeatable health-boosting properties.

For example, one serving of kiwifruit contains more vitamin C than 2 oranges! Also, kiwifruit delivers 89% of the recommended daily amount of vitamin K, which helps the body make proteins needed for blood clotting and bone-building.

Want better digestion? Kiwifruit has 5 grams of fiber in a one cup serving (21% of the recommended daily value). Just slice, scoop, and enjoy! Kiwifruit also provides 21% of the recommended daily amount of potassium, which plays a role in maintaining heart health.

Kiwifruit are available from California during the fall and winter months, but at this time of the year, the kiwifruit you’ll see at your local supermarket comes from Chile. With its location in the Southern Hemisphere, Chile offers access to many of the fruits we love during the opposite season from when they are available in the United States!

The easiest way to eat a kiwifruit is to cut it in half and scoop out the brilliant green fruit, but kiwifruit makes a colorful and refreshing addition to many dishes and drinks, both sweet and savory.  Spoon some diced kiwifruit onto yogurt, blend with lemon juice, water, and honey for a refreshing drink, or add slices to your favorite salad.

For a sweet and easy way to celebrate the end of summer, try this simple, delicious Kiwi Cookie Ice Box Cake. You’ll need fresh whipped cream, chocolate chip cookies, and kiwifruit from Chile.

Depending on how many you wish to serve, you can make this in a small bowl or a larger loaf pan.

First, line your bowl or pan with cling wrap, allowing for a generous overhang. Layer about ½ inch of fresh whipping cream on the bottom. Quickly dip chocolate chip cookies into milk, then form on layer on top of the cream. Thinly layer chopped Chilean kiwi on top of the cookies.

Top with another layer of cream and cover the top with cling wrap, then place the bowl or pan in the freezer for a minimum of 4 hours.

When you are ready to eat, remove the bowl or pan from the freezer and let the cake rest for 5-10 minutes, then lift it from the pan using cling wrap. If it is stuck, run warm water along the outside of the pan to release it.

Remove the cling wrap by flipping the cake onto a plate. Serve and enjoy promptly!

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