The peel of kiwi is entirely edible and contains no toxic chemicals. It has a high concentration of flavonoids, insoluble fibers, antioxidants, and anti-inflammatory and antiallergenic compounds. Furthermore, the skin contains three times the antioxidants found in the pulps and may help fight infections, such as staphylococcus and E coli.

While the fruit inside is usually a bright green hue, with a soft white core and tiny black seeds, the skin is often fuzzy and a bit chewy, prompting some to scoop out the fruit inside and toss the exterior. But kiwi skin is not only edible — it's also incredibly nutritionally beneficial.

Kiwi skin is edible and contains key nutrients, but some people find the texture unpleasant. Others may experience mouth irritation due to the presence of calcium oxalate crystals. A kiwifruit (or kiwi), also known as the Chinese gooseberry, is a nutritious, sweet-tart fruit.

Kiwis are larger and have thicker, fuzzy skin. The skin of most varieties of kiwi should be peeled off before you eat them. However, some people like to eat the skin of golden or yellow kiwi varieties because the skin is softer than the skin of green kiwis.