Kiwifruit, like many fruits, once soft and ripe, will go soft within a day or two. Therefore, consumers buying kiwifruit should also generally choose fruit that is in an overall firm state. Extreme attention should be paid to whether the fruit is mechanically damaged, and any small bumps, soft spots, or breaks should not be bought. This is because with just a little damage, the injured area will quickly soften, then turn sour, or even ulcerate, leaving the entire fruit soft and flavorful before it matures properly, seriously affecting the kiwifruit's eating quality.

However, kiwifruit in its hardened state is not tasty. The sugar content is very low, the fruit is sour and astringent, and it also leaves a harsh taste in the mouth. This is because it contains high levels of proteases, which break down the proteins in the tongue and oral mucosa, causing discomfort.

So, kiwis must be left to ripen before eating. Kiwifruit takes a few days to ripen, and many impatient people often can't wait. If you want it to ripen faster, you may want to put kiwifruit together with other fruits that are already ripe. This way, the natural ripening gas "ethylene" emitted by apples, bananas, tomatoes and other fruits will infect the kiwifruit and make it softer and sweeter.

After ripening, gently press the kiwifruit near the ends with your fingertips. If it no longer feels hard, and the area where you pressed on it is slightly deformed but not too soft, it's in perfect condition for eating. Cut it open and eat it by scooping it with a spoon, just the right amount of sweet and sour. Kiwifruit can be eaten after a meal, and the large amount of protease it contains can aid digestion.