Kiwifruit (not to be confused with the kiwi bird), also known as Chinese gooseberry, is a delightful fruit and enjoyed by many around the world. The fruit is native to China, where it is still grown in the wild. Other species of kiwifruit are native to India, Japan and Siberia. From China, the fruit spread to New Zealand in the early 20th century, where it was then planted commercially in 1937. During World War II, American soldiers tried kiwifruit and loved it. The fruit was later exported to the U.S. in 1952. Today, most kiwifruit (70%) is exported from Italy, New Zealand, and Chile, the top three producers. The U.S. ranks number nine in production.
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| Fuzzy kiwifruit |
Fuzzy kiwifruit is the most common kind, and the one I purchase in the supermarket.
Kiwifruit is sometimes used in desserts, and should not be combined with dairy products or gelatin. A protein-dissolving enzyme (actinidain) in the fruit digests the protein (which in turn liquefies the dessert). This same enzyme can cause allergies, too. People allergic to bananas, papayas or pineapples are likely allergic to kiwifruit.
Nutritionally, kiwifruit is high in vitamin C and vitamin K. It is also a good source of fiber, vitamin E. It has been shown that consuming 2 to 3 kiwifruits a day for 28 days straight reduces triglycerides in the blood and platelet aggregation, which can reduce the risk of blood clots.
Kiwifruit Recipe
"Kiwi-Watermelon Wake-up"
1-1/2 cups diced watermelon (peeled)
1 kiwi halved and peeled
1 to 2 tablespoons honey (for desired sweetness)
1 cup chopped ice
Place all in blender (or other food processor) and process till smooth. Yield: 2-1/4 cups
Kiwifruit Joke
Common Kiwi confusion:
"Uh....would someone
please tell me what to do!"
please tell me what to do!"
Kiwifruit Books
--Kiwifruit Growing (1990)
by R. Sale (nonfiction)
--Kiwifruit Growing and Handling by R. Sale (nonfiction)
by Janine Hasey (1994)
Source: http://en.wikipedia.org/wiki/Kiwifruit
