I like the green kiwi but I find these golden ones much more interesting because they are great for desserts and sweeter too. The green ones contain an enzyme that can curdle cream and stop jelly setting but the golden kiwi are different! So they can used in desserts without caution. I came across a recipe for Golden Kiwi Cream which I am going to have a go at.
We source most of our carrots from local farms about 4 miles from us. Carrots