About kiwi fruit

The kiwifruit (or kiwi fruit or kiwi) is the edible fruit of a cultivar group of the woody vine Actinidia deliciosa and hybrids between this and other species in the genus Actinidia.

The most common cultivars of kiwifruit are oval, and about the size of a large hen's egg (5-8 cm long and 4.5-5.5 cm diameter). It has a fibrous, dull green-brown skin; the flesh is bright green or golden with rows of small, black, edible seeds. The texture of the fruit is soft and the flavour is sometimes described as a mix of strawberry, banana, and pineapple.

The fruit gets its name from a marketing strategy, naming it after the kiwi, the national bird of New Zealand, where the fruit was first commercially popularised in 1959 by the New Zealand fruit-and-vegetable export company Turners and Growers; previously it was known as the Chinese gooseberry, but due to the Cold War, the Chinese label seemed unfit for popularization of the fruit in Western countries. Growers gradually adopted the name and in 1974 the kiwifruit became the official trade name.

Kiwifruit is a rich source of vitamin C. Its potassium content by weight is slightly less than that of a banana. It also contains vitamins A and E. The skin is a good source of flavonoid antioxidants.

Raw kiwifruit is also rich in the protein-dissolving enzyme actinidin, (in the same family of thiol proteases as papain), which is commercially useful as a meat tenderizer but can be an allergen for some individuals. Specifically, people allergic to latex, papayas or pineapples are likely to be allergic to kiwifruit also.

Kiwi Fruit is a real New Zealand speciality, High in Vitamin C and Potassium.
Kiwi Fruit: Scientific Name:
Actinidia chinenesis

Photo of Kiwi Fruit. The scientific name for Kiwi Fruit is Actinidia chinenesis and can also be known as Chinese Gooseberry. The Kiwi Fruit is higher in vitamin C than most fruits and is a great source of potassium.

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