A kiwi fruit, also called a “kiwi,” “kiwifruit,” or “Chinese gooseberry,” is a sweet, citrusy, brownish-green fruit approximately the size of a chicken’s egg. The fruit’s skin is covered with a soft fuzz, which can be removed with a knife or peeler to make it easier to eat. Kiwi fruit contains an enzyme that acts as a meat tenderizer, and many cooks add kiwi to meat dishes specifically for its tenderizing quality. Kiwi is often eaten raw, on its own or with other fruits. A whole kiwi can be eaten like an apple; the skin is edible, although many people prefer to peel it off due to its fuzzy texture. It can be sliced and added to cold salads, or scooped out the peel with a spoon. Hot deserts, like pies and tarts, can incorporate the fruit, as can frozen yogurt, sherbet, and puddings. If used with dairy products, however, it should be eaten right away or it will break down the proteins in the milk. Raw kiwifruit, like pineapple, should not be added to gelatin desserts as it breaks down the structure of such dishes.