Kiwifruit or Chinese gooseberry is the name given to the edible berries of several species of woody vines in the genus Actinidia. Kiwi is a rapidly growing vining plant that produces delicious, bright green fruit with a non-edible fuzzy brown exterior. In order for the plant to set fruit, both male and female kiwi vines are necessary; in fact, at least one male plant for every eight female kiwi plants is required. With a flavor somewhere between pineapple and berries, it is a desirable and attractive fruit to grow, but one question plagues the grower.The most common cultivar group of kiwifruit is oval,
Kiwis contain good amounts of vitamin A, vitamin E, vitamin B6, vitamin C and also vitamin K. Kiwi fruit provides 273% of the daily recommended amount of vitamin C in every one cup serving five times that of an orange, and is a natural immune booster that staves off colds and flu. vitamin A great for skin, bone, and tooth development, and protected vision, including protection against macular degeneration. B6 is particularly important for healthy fetuses and pregnant or breastfeeding women. vitamin K amount is impressive, to best known for its role in helping blood clot, or coagulation, properly and providing an 89% daily value.The copper in kiwi is especially good for children, supporting healthy development in infants, especially in the areas of bone growth and brain development, and also for the formation of healthy red blood cells and building immunity against disease.The folate in kiwi protects against birth defects, heart disease, and cancer; healthy amounts of fiber keep the system running smoothly, reducing the risk of diverticulitis and carcinogens in the body.
Chinese in origin, it has been valued for its medicinal properties since ancient times. Ironically, along the course of history, it came to be known as the national fruit of New Zealand instead and was reintroduced to the world as ‘kiwi’ rather than its old monikers Yang Tao and Chinese gooseberry.Very rarely it is cooked; in desserts especially, it is used fresh as an enzyme present in it tends to break down milk proteins rather quickly, interfering with the final texture of the dish.
