Kiwi

Description

Small fruit with fuzzy brown skin and bright green (or yellow) flesh with tiny black seeds. Flavor is a mix of strawberry, banana, and pineapple.

Benefits

Higher Vitamin C content than oranges (92.7 mg/100g). Rich in Vitamin K and fiber. Supports immune function and digestion.

History and Origins

Native to China, where it was called "Chinese Gooseberry". Missionaries took it to New Zealand in the early 20th century, where it was renamed "Kiwi" after the national bird due to its fuzzy brown appearance.

Fun Facts

You can eat the skin! It is packed with fiber, though most people peel it. Kiwis contain actinidin, an enzyme that can tenderize meat (and dissolve gelatin in desserts).

What are the varieties of Kiwi?

Varieties: Hayward (standard green), Gold (yellow, hairless skin, sweeter), and Kiwi Berry (grape-sized, eaten whole).

Nutritional Values per 100g of Kiwi

Harvest Months