Well, it looks like we really do have quite a bumper crop this year. According to the "seed test" the fruit should be alright to harvest any time, although the ideal sugar content is anyone's guess without a refractometer. I picked a couple fruit, sliced one open to see if the seeds were black (they were) and I'll try to ripen the other fruit for a taste test.

Thing is, I can't seem to get consistent information on how to best soften and ripen kiwi. One source says that they keep for several months in the fridge, and when you want to prepare some to eat, to put them on the counter until they are soft. Another source says that kiwi ripens much faster in a cool environment than a room-temperature one -- which is really confusing to me. Anyway, they sure LOOK good, even though they are still as hard as rocks and quite unpalatable. But hopefully I can remedy that soon.

Jim