Kiwi fruit have a brown hairy skin enclosing a lime–green or gold flesh with tiny black seeds that grow around a paler core. Both the core and seeds are edible. Originally the kiwi fruit was called a Chinese gooseberry, but it was renamed as it was first grown commercially in New Zealand. When ripe, kiwi fruit are sweet with an acidic tang to them. Generally, kiwis are best eaten uncooked; the easiest way to eat them (and maybe the best) is to cut the fruit in half and scoop the flesh out of the skin with a spoon, or you can peel and cut into cubes or slices. They can also be eaten with savoury dishes, chopped up in salsas, but during the 1980s and early 90s they were heavily used as a garnish on just about anything. Kiwis contain an enzyme that tenderizes meat (add a slice of kiwi fruit to your stew or casserole), but this same enzyme also inhibits the setting qualities of gelatine so the fruit are not recommended in jams and jellies.