Sweet gold kiwis from New Zealand

Today is my mother’s birthday, so I went to my parents’ house to give her presents in the morning. One of them was a cup of gold kiwis from New Zealand. In recent years, kiwis have been increasingly cultivated in Japan, but mother prefers those from New Zealand. She says that they are sweeter than Japanese ones.

I heard gold kiwis have been specifically developed for Japanese people who like to eat sweet fruits. They are surely sweeter than green ones. In addition, they contain more Vitamin C while green ones are richer in dietary fiber. Usually, I eat green kiwis at home because they are easier to find, but now gold kiwis seem to be available in many stores. Their season has just started.

My parents have salad like this every day. They had already some kiwis at home, and we ate them for lunch. They were mellow. I added some olive oil on the salad as mother did.

In addition to this, she prepared soup containing tomato, cabbage, shiitake mushroom, carrot, potato,  and pumpkin. First, she stirred these vegetables with olive oil and then cooked them after adding water. The other day, I made similar soup, but this soup was sweeter with pumpkin. It was eye-opening that pumpkin can be used not only for pumpkin potage but also in this kind of soup with tomato!

When I left, I noticed violets near the gate. According to mother, they have been in bloom since the beginning of this year. Can it be true?