We travel far and wide to source the finest fruit for our drinks, which can take us to sunny places, rainy places, and, occasionally, downright explosive places. We stay as close to the fruit as we can to make sure it’s as tasty and responsibly sourced as possible, and our kiwis, odd-looking and slightly hairy as they may be, are no exception.
We make a purée from our kiwis to use in drinks like these. Because we don’t want to waste any kiwi, we actually use the whole fruit, from the seeds to the fuzzy coating. Nobody wants a fuzzy purée, so, to avoid this, we carefully wash the fruit and then sieve it several times which ensures that the purée tastes as delicious and hairless as a purée made from bald kiwis would be.
It’s important not to be ‘that guy’ who only bangs on about fruit, so we ask other important questions to our growers in New Zealand. Like whether the bird was named after the fruit or the fruit after the bird. We’re chuffed to confirm that (drumroll) it was in fact the fruit that was named after the bird. Ages ago, somewhere in New Zealand, someone decided to name the local birds ‘kiwis’. Then, the word ‘kiwi’ was applied as a nickname to things from New Zealand, the world largest producer of kiwi. One day, the Chinese gooseberry was renamed as ‘kiwi fruit’ for marketing purposes in New Zealand. The rest is history.
So that’s one of the big questions answered. Use it (in pub quizzes) wisely.