A ripe kiwi can be identified by sight, touch, and smell. Guidelines for determining kiwi ripeness:
Squeeze test: Gently press the kiwi with your fingers in your palm. Ripe kiwis give slightly to pressure but are not mushy. Probably not ripe if it's rock hard.
Plump, velvety kiwis are ripe. Ripe kiwis with creases or withered skin should be avoided.
A ripe kiwi should have smooth, spot-free skin. Some kiwis have fuzzier skin, so don't worry if there are some little hairs.
Color: Most kiwis have brown, fuzzy skin, but ripe ones may be golden or yellowish. Color alone does not usually indicate ripeness because it varies by variety.
Smell: Ripe kiwis smell pleasant. Try sniffing the kiwi's stem end. Sweet and fruity odors indicate ripeness.
Taste: If you're still unconvinced, chop the kiwi and try a piece. A ripe kiwi should be juicy and sweet-tangy. If it tastes sour or tasteless, it may not be ripe.
Kiwis continue to ripen after they're plucked, so you may leave an unripe one at room temperature for a few days. Store ripe fruit in the fridge for a few days to keep it fresh.
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