free varieties with yellow, red, and purple flesh.) Cross-sectional slices of kiwi are thus very attractive When harvested, kiwi fruits contain a large amount of starch During months of storage at 32ºF/0ºC, the starch is slowly converted to sweet sugars Then at room temperature they undergo a climacteric ripening that takes about 10 days The flesh softens and the aroma becomes more pronounced, with strongly fruity esters (benzoates, butanoates) coming to dominate more delicate, grassy alcohols and aldehydes Some kiwi varieties are rich in vitamin C and in carotenoids Kiwi fruits present a couple of challenges to the cook They contain a strong proteindigesting enzyme, actinidin, which can damage other ingredients in a mixture and irritate sensitive skin Heat inactivates enzymes, but it also muddies the fruit’s delicate color and translucency Kiwi fruits also contain crystals of calcium oxalate (p 259), which pureeing, juicing, and drying can make more apparent and irritating in the mouth and throat Mulberry Mulberries are the surprisingly small, fragile, composite fruits of trees of the genus Morus They resemble the blackberry, but each small fruitlet actually arises from a separate flower on a short flowering stalk The white mulberry, M alba, is native to China, where its leaves have long been used to feed silkworms Its color ranges from white to purple, and it is relatively bland; often it’s dried, which helps intensify its flavor The Persian or black species, M nigra, comes from west Asia; it’s always a dark purple and is more flavorful The North American red mulberry, M rubra, is mainly tart Mulberries are used to make preserves, syrups, and sorbets Strawberry Strawberries come from small perennial plants of the genus Fragaria, whose ...259), which pureeing, juicing, and drying can make more apparent and irritating in the mouth and throat Mulberry Mulberries are the surprisingly small, fragile, composite fruits of trees of the genus Morus They resemble the. .. relatively bland; often it’s dried, which helps intensify its flavor The Persian or black species, M nigra, comes from west Asia; it’s always a dark purple and is more flavorful The North American... separate flower on a short flowering stalk The white mulberry, M alba, is native to China, where its leaves have long been used to feed silkworms Its color ranges from white to purple, and it is relatively