Description: Kiwi or Chinese gooseberry is native to China, namely Shaanxi province. Its extensive development and promotion started in New Zealand in 1904 thanks to the teacher Isabel Fraser who brought kiwi seeds to New Zealand from China. Although kiwi is commonly associated with New Zealand, in fact, Italy produces much more kiwi fruits than any other country in the world. The yellow kiwi is oval shaped and has bronze toned, smooth, hairless paper-thin skin. Its flesh is dotted with trademark edible black seeds and its flavour is sweet and tropical.
Nutrition: There are ten times more vitamin C in Kiwi than in the equal weight of a lemon. Kiwis have more potassium than a comparable serving of bananas . High in fibres, it also offers calcium, iron, vitamin A and E. Credit goes to little black seeds, as they act much like grains, providing lots of nutrition.
How to use: The fruit should be delicately peeled and can be sliced for garnish. It can be used in puree for desserts or in smoothies and cocktails.
How to store: Keep ripe fruits in the refrigerator crisper compartment up to ten days. A refrigerated unripe kiwi lasts up to one month if not put next to ethylene fruit producer like apples or bananas.