Because they taste like them, only a tad tarter, kiwifruit are commonly seen alongside strawberries in popular beverages and desserts. Think Kiwi-Strawberry Snapple or Ben & Jerry’s Strawberry Kiwi Swirl sorbet. If strawberry’s the man of the hour, kiwi is his loyal leading lady, often in tow and always attached at the hip, like strawberry’s best friend or lover.

As most married couples know, however, even the most dynamic duos need some time apart. Although it works well as strawberry’s date, therefore, kiwifruit must sometimes break out on its own. And when it does, it’s absolutely delicious.

Just ask New Zealanders. Although kiwifruit originated in China — and were originally known as Chinese gooseberries — they migrated to New Zealand in 1906 and have been one the country’s largest commercial crops ever since. In fact, New Zealand currently supplies 99 percent of the world’s kiwifruit crop.

Here in the United States, most kiwifruit comes from California, which provides 95 percent of the U.S. kiwi crop. Harvests are typically in the fall (now is the perfect time for kiwifruit, actually) but because California and New Zealand are on opposite growing seasons, the small fruit — which is brown and fuzzy outside, and characteristically green inside — is available year round.

It’s a good thing, too, because kiwifruit is versatile, flavorful and long lasting, keeping for up to six months in the fridge (store kiwifruit uncut at a 95 percent humidity level inside a plastic bag with a few small holes in it) or for up to a year in the freezer, so long as it’s peeled first and covered with a heavy sugar syrup.

Because it tastes like a strawberry, but with a pineapple kick to it, kiwifruit can be eaten — alongside strawberries or instead of them — for breakfast or dessert, atop cereal, cake or ice cream, for instance, baked in a pie or blended in a smoothie. Because it’s highly acidic, kiwifruit works well in savory dishes, too, particularly when it’s used as a meat tenderizer in marinades. Try adding it to chicken salad for a tropical take on the traditional lunch, or serving it chopped with pears and jalapeños in a sort of salsa for fish.

By far the best way to enjoy a kiwifruit, however: Eat it by itself — sorry, strawberry — by cutting it in half and scooping the flesh out with a spoon. It’s simple, sure, but it couldn’t be sweeter.