Forty years ago, a kiwi was considered an exotic ingredient. In fact, most Americans probably couldn't tell you what a kiwi was back then. Now, these rough-skinned, sweet fruits are very likely to be in the produce aisle of most grocery stores across the country. Food & Wines’ guide will help you to use kiwis to the max, in fantastic drinks, crowd-pleasing desserts, healthy salads and more. You’’ll even learn a handy trick for perfectly peeling a kiwi using a spoon.