Kiwifruit, often simply called kiwi, are a nutritious fruit that have become increasingly popular in recent years. However, like any fresh produce, kiwis have a limited shelf life and will eventually spoil. Knowing how to tell if a kiwi has gone bad is important to avoid eating spoiled fruit.
What are the signs of a bad kiwi?
There are a few clear signs that indicate a kiwi has spoiled and should be discarded:
- Mold growth – Gray, fuzzy mold on the skin or flesh is a clear sign of spoilage.
- Shriveling – Wrinkled, shriveled skin can indicate the kiwi has dried out and lost moisture.
- Discoloration – Yellowing or brown spots indicate the kiwi is overripe.
- Off odors – A sour, fermented scent means the kiwi is past its prime.
- Textural changes – A mushy or mealy texture, versus firm but tender flesh when ripe.
If a kiwi exhibits any of these qualities, it has likely spoiled and should not be eaten. When in doubt, it’s best to err on the side of caution and discard kiwis that show these signs of aging.
How can you tell if a kiwi is still good?
You can judge whether a kiwi is still fresh and ripe by looking for these characteristics:
- Firm – Ripe, good kiwis will have a slight give but shouldn’t feel mushy.
- No wrinkling – Skin should be relatively smooth, with no major shriveling.
- Green inside – The inner flesh should be bright green with no brown spots.
- Sweet, tangy scent – Take a sniff; it should smell fruity not off.
As long as the kiwi hasn’t developed any of the negative qualities listed earlier, these signs indicate it is at its peak ripeness and ready to eat.
How to store kiwis properly
Proper storage is key to keeping kiwis fresh for as long as possible:
- Store unripe kiwis at room temperature – Let them ripen on the counter, not in the refrigerator.
- Once ripe, move to the refrigerator – Cold temps will slow continued ripening.
- Wait to cut – Don’t peel or slice kiwis until ready to eat them.
- Keep in breathable container – A perforated plastic bag works better than an airtight one.
- Use within 2-3 weeks – Consume ripe kiwis within a couple of weeks for best quality.
With proper handling and storage, kiwis will maintain prime eating quality for up to a few weeks past purchase.
What causes a kiwi to spoil?
There are a few factors that can lead to a kiwi spoiling prematurely:
- Overripening – Kiwis go quickly from unripe to overripe once they reach their peak ripeness.
- Physical damage – Bruising, puncturing or cutting the skin leads to faster spoilage.
- Temperature – Heat causes kiwis to ripen rapidly. Cold below 32°F damages cell structure.
- Moisture loss – When stored too long with inadequate humidity, kiwis shrivel and dry out.
- Mold – Excess moisture promotes mold growth leading to visible fuzz and rots.
Being cognizant of proper post-harvest handling, storage conditions, and signs of aging can help avoid a kiwi spoiling before its time.
What do you look for when buying kiwis?
When selecting fresh kiwis at the store, look for:
- Smooth, fuzzy skin free of wrinkles, bruises, or wet spots
- Firm flesh when gently squeezed, not mushy spots
- Shape not misshapen, no visible pits/holes
- Unbroken skin without punctures or cracks
- Good coloring – brown indicates overripe
- Clean, dry stems – no mold or moisture
Select kiwis free of any bruising, damage or discoloration. Choose fruit that seems heavy for its size. Smaller kiwis are often sweeter and juicier than larger ones. Avoid very firm kiwis, but also pass on ones that feel overly soft.
Can you eat a kiwi that has a small spoiled spot?
It’s generally not recommended to eat a kiwi with any spoiled or moldy spots. The mold can spread quickly to the rest of the fruit, even if it’s just isolated to one area. Eating moldy produce can also carry food safety risks.
However, if the spoiled spot is very minor – a small brown mark near the stem, for instance – you may be able to salvage the rest of the fruit. Cut off at least 1-2 inches around and below the spoiled spot to remove any affected area. Then inspect the remaining flesh to ensure there’s no visible mold or dark veins spreading from the spot. As long as the fruit looks and smells normal, the remainder should be safe to eat.
When in doubt, it’s better to cut off more surrounding the spoiled section or discard the fruit entirely. With small, relatively inexpensive fruit like kiwis, it’s not worth getting sick over trying to salvage a questionable piece.
What are signs of moldy kiwi?
Moldy kiwis will exhibit visible mold growth in various colors, most commonly gray, green, black, or white fuzz. This mold will start on the skin but eventually affect the inner flesh as well. Other signs of an overly moldy kiwi include:
- Sunken, waterlogged skin
- Ooze or liquid leaking from skin
- Slimy texture under skin or in flesh
- Strong musty, unpleasant smell
- Dry, rust-colored spots on skin
- Wrinkled, shriveled skin
Any kiwis displaying extensive mold growth or these other warning signs should not be consumed and need to be discarded. Mold can quickly multiply and spread to other nearby produce if storage conditions don’t improve.
Can you cut mold off a kiwi?
It’s not recommended. While you can sometimes salvage produce by cutting off superficial mold, this is usually not effective for soft fruits like kiwis. The mold can penetrate deeper through the flesh even if not visible.
Kiwis also have very thin skins, so mold presents a greater cross-contamination risk compared to produce with a more protective rind. Even if you slice away all the visible mold, spores may remain on the knife and be transferred to the fresh-cut area.
For optimal food safety, it’s advisable to discard the entire kiwi if mold is spotted, rather than trying to cut away the affected sections. Prevention through proper storage is a better tactic for avoiding moldy kiwis.
What does a rotten kiwi look like inside?
The interior flesh of a rotten kiwi will exhibit these characteristics:
- Brown, translucent color instead of bright green
- Waterlogged, mushy or slimy texture
- Fermented, wine-like odor
- Visible mold filaments or spores
- Liquid oozing from flesh
- Metallic, bitter taste if sampled
A kiwi that has gone rotten from the inside out due to fungal or bacterial spoilage will clearly show deteriorated flesh. Never eat a kiwi that is extensively discolored or mushy throughout. Immediately discard any kiwi that has an off smell or appearance internally.
What does a bad kiwi taste like?
A poor quality kiwi that has started to ferment will typically taste:
- Very tart, acidic, or vinegary
- Bitter, medicinal, or metallic
- Musty, moldy, dirt-like
- Rotten, decomposing
- Lacking in sweetness
- Astringent, dry, tannic
Kiwis rely on a balance of sweet and tart flavors. As they go bad, kiwis lose their characteristic sweetness and refreshing tang. Be wary of any odd or off tastes. A spoiled kiwi will elicit a clear negative reaction when tasted, so sampling a small section can help determine if it should be eaten or discarded.
Can you eat fermented kiwi?
It’s not recommended to knowingly eat a kiwi that has become fermented or started to rot. While not necessarily harmful in small amounts, fermented fruit is past its prime and likely carries high populations of bacteria, yeasts, and molds.
That said, accidental consumption of mildly fermented kiwi is unlikely to cause serious illness in otherwise healthy adults. The high acidity helps limit bacterial pathogens like salmonella.
However, allowing kiwis to intentionally ferment could encourage growth of undesirable microorganisms. Bacteria that produce biogenic amines could also reach high levels in a purposely fermented kiwi.
So for food safety reasons, it’s advisable to discard excessively tart, acidic, or tangy-smelling kiwis rather than purposely eating fermented fruit. Normal ripening produces the most pleasant flavors.
What are the white spots on my kiwi?
Small, dotted white spots on the skin or flesh of kiwis are typically caused by calcium deposits. This is a natural, harmless phenomenon that sometimes occurs as the fruit ripens.
The high levels of calcium oxalate in kiwis can crystallize and accumulate in visible white specks. This is more prominent in certain cultivars. The spots do not negatively affect flavor or indicate spoilage.
Less commonly, tiny white dots could be due to sap burn, which shows up as small dried blisters on the skin. Sap burn does not affect the inner flesh.
If the spots have fuzzy mold-like texture, they could indicate early mold growth. But smooth, dotted white specks are nothing to worry about and do not make the kiwi unsafe for eating.
What causes black spots in kiwis?
Black or dark brown spots in kiwi flesh are typically caused by chilling injury. This occurs when kiwis are stored in temperatures below 32°F, causing cellular damage. The affected areas oxidize and turn brown to black.
Other potential causes include:
- Physical impact – Bruising can result in blackened, crushed areas.
- Overripeness – Kiwis produce black/brown pigments during senescence.
- Sun scald – Direct sun exposure may blister skins and discolor the flesh beneath.
- Stem end rot fungus – Causes firm black spots starting at stem.
While unsightly, the dark spots do not make the fruit unsafe if the flesh is still firm. But extensive discoloration indicates overripeness or deterioration. Scraping away affected areas can reduce bitterness and astringency in chilled kiwis.
Can you eat kiwi skin?
Yes, kiwi skins are completely edible. In fact, leaving the fuzzy brown peel on provides more fiber, vitamins, antioxidants, and flavor compared to eating just the green flesh.
Most people prefer to peel kiwis, since the tart skin contrasts with the inner sweetness. But the skin is not toxic, harmful, or dangerous to eat.
Washing the skins thoroughly is recommended to remove any residual pesticides if the kiwis are not organic. Most fruit wax applied to store-bought kiwis is also edible.
For a nutrition boost, skins can be included when making smoothies, juices, or eating the raw fruit. The skin contains over 10x the fiber and more polyphenols and vitamin C than the flesh alone.
Just monitor any oral reaction, as raw kiwi skins can cause tingling, itching or irritation for those with sensitivities. Otherwise, feel free to consume this nutritious part of the fruit.
Conclusion
Kiwis are a tasty, vitamin-packed fruit that can go quickly from perfectly ripe to overripe. Keep an eye out for common signs of spoilage like mold, mushy texture, brown flesh, and off odors. Store kiwis properly in the refrigerator to extend freshness. Discard any kiwis that appear excessively soft, discolored, or fermented instead of trying to salvage them. With vigilant inspection and attentive handling, you can catch kiwis at their sweetest, ripest peak to enjoy their full flavors and nutrition.
