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Season Three, Episode Four. Around the World

Kiwi Curiosity

Find out how kiwis became popular and why they are packed with flavor and nutrition.

description for amiyah: an oval kiwi with fuzzy dusty brown skin, slightly soft to the touch, hiding a secret of emerald green flesh and a ring of tiny black seeds.
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The Full Conversation

The complete script for this episode, with the two hosts, in eleven parts.

  1. Intro

    Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
    Poke: I am good, just swaying in the breeze. How about you?
    Amiyah: Could not be better, let us get into it.
    Amiyah: All right, let's spin the wheel and see what we have today.
    Poke: boom. Kiwis!
    Amiyah: The wheel clicked to a stop on the kiwi, the fuzzy brown fruit with a brilliant green and starry heart. The hosts dug into a small fruit that packs a bright, tangy punch.
    Poke: Oh, this is going to be a good one. Kiwis has range.

  2. History

    Amiyah: Let us go back in time. What is the story of kiwis?
    Poke: The kiwi began as a fruit grown in China, where it was known as the Chinese gooseberry. Seeds traveled to New Zealand in the early twentieth century, where growers embraced it.
    Amiyah: That tracks.
    Poke: New Zealand farmers gave the fruit the name kiwi, after their beloved native bird, and turned it into a popular export. From there the kiwi spread to markets around the world.

  3. Fun Facts

    Amiyah: Time for the surprising tidbits.
    Poke: The kiwi was once known as the Chinese gooseberry.
    Amiyah: Okay, that is so good to know.
    Poke: The fuzzy brown skin is edible and full of fiber.
    Amiyah: I did not know that at all.
    Poke: Kiwi contains an enzyme that can keep gelatin from setting.
    Amiyah: That tracks.
    Poke: The tiny black seeds inside are perfectly fine to eat.
    Amiyah: Wait, really?
    Poke: Gold kiwi has a smooth skin and a sweeter taste.

  4. Varieties

    Amiyah: Let us talk varieties. What is out there?
    Poke: Kiwis range from tangy green types to sweet golden ones.
    Amiyah: Tell me more.
    Poke: Green kiwi is the classic, tangy and bright.
    Amiyah: Gold kiwi is sweeter with a smooth, hairless skin.
    Poke: That tracks.
    Amiyah: Baby kiwi is grape sized and eaten whole.
    Poke: Wait, really?
    Amiyah: Red kiwi has a sweet flavor and a reddish center.

  5. World Use

    Amiyah: Now let us take a trip. How is it used around the world?
    Poke: In New Zealand, kiwi is a celebrated fruit and a national symbol.
    Amiyah: I did not know that at all.
    Poke: In China, kiwi is enjoyed fresh and pressed into juice.
    Amiyah: That tracks.
    Poke: In Italy, kiwi is grown widely and added to fruit salads.
    Amiyah: Wait, really?
    Poke: Across many kitchens, kiwi tops pavlovas, tarts, and yogurt.

  6. Myth

    Amiyah: Okay, myth time. What is the misconception?
    Poke: A lot of people think some people think you always have to peel a kiwi before eating it.
    Amiyah: Amazing.
    Poke: Here is the truth. The fuzzy skin is actually edible and full of fiber. You can rub off the fuzz and eat the whole fruit, skin and all.

  7. Fan Question

    Poke: A listener wrote in. Let us hear it.
    Poke: How do I know when a kiwi is ripe?
    Amiyah: Great question.
    Amiyah: A ripe kiwi gives slightly when you press it gently, much like a ripe peach. If it is hard, leave it on the counter for a few days to soften.

  8. Host Opinions

    Amiyah: Let me give you my honest, unvarnished opinion.
    Amiyah: Not my usual pick, but I respect it, and I would give it a fair shot.
    Poke: Okay okay, fair, I will allow it.
    Amiyah: Amiyah loves scooping a ripe kiwi right out of its skin with a spoon.
    Poke: Poke prefers kiwi sliced into a bright and tangy fruit salsa.
    Poke: I mean, you are not wrong, but you are also very dramatic about it.

  9. Lightning Round

    Amiyah: Lightning round. Rapid fire, here we go.
    Amiyah: Kiwi grows on climbing vines.
    Poke: The skin is edible once you rub off the fuzz.
    Amiyah: The seeds are tiny and harmless.
    Poke: Gold kiwi is sweeter than green.

  10. Recap

    Amiyah: Quick recap before we cook.
    Poke: The hosts learned that the kiwi began as the Chinese gooseberry, was renamed in New Zealand after its famous bird, and became a bright, tangy fruit enjoyed around the world.

  11. Recipe

    Amiyah: And now my favorite part, the recipe.
    Poke: Today we are making Fresh Kiwi Strawberry Salsa. The full ingredients and steps are right below.
    Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™

Recipe Segment

description for amiyah: a stylized illustration of Fresh Kiwi Strawberry Salsa, plated on a gold rimmed dish with warm golden tones and a soft orange glow, set against a deep matte black velvet background.

Fresh Kiwi Strawberry Salsa

Ingredients

  • 4 kiwis, diced
  • 1 cup strawberries, diced
  • 1 tbsp honey
  • 1 tbsp lime juice
  • Fresh mint

Preparation

  1. Combine kiwi and strawberries in a bowl.
  2. Whisk honey and lime juice.
  3. Pour over the fruit.
  4. Toss gently with mint.
  5. Serve with cinnamon chips or on its own.

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