kiwi PA

So I am pondering the idea of doing a kiwi pale ale, or California common. I am still working on the base style recipe, but in the meantime I am trying to determine the best way to add the kiwi. I have read that its about 1lb pre gallon so for a 5 gallon batch I would need 5 lbs. As I am a bit widows that might be a bit too much kiwi I was planning to scale that back to 3lbs. Any thoughts or hints on how is when to add? Thinking skinned and mashed maybe 1.5 in last 10 of boil ans remaining in fermenter.