Kiwi fruit

Kiwi fruit or kiwifruit (often shortened to kiwi outside Australia and New Zealand), or Chinese gooseberry, is the edible berry of several species of woody vines in the genus Actinidia. The most common cultivar group of kiwifruit (Actinidia deliciosa) is oval, about the size of a large hen's egg: 5–8 centimetres (2.0–3.1 in) in length and 4.5–5.5 cm (1.8–2.2 in) in diameter. It has a thin, fuzzy, fibrous, tart but edible light brown skin and light green or golden flesh with rows of tiny, black, edible seeds. The fruit has a soft texture with a sweet and unique flavor. China produced 50% of the world total of kiwifruit in 2017.

History

The kiwifruit is a fruit with a very interesting history and whose recent rise in popularity reflects a combination of an appreciation for its taste, nutritional value, unique appearance and, surprisingly, its changing name.

Native to China, kiwifruits were originally known as Yang Tao. They were brought to New Zealand from China by missionaries in the early 20th century with the first commercial plantings occurring several decades later. In 1962, New Zealand growers began calling it "kiwifruit" when exporting; the name was commercialised in 1974 to become a globally recognised marketing brand. This also served to prevent the fruit from being confused with the animal kiwi, which is a national symbol of New Zealand.

Cultivation

Kiwi is a deciduous vine that can grow up to 9 meters. Its lifespan can reach up to 50 years. Kiwi prefers well-drained, fertile soils and thrives best in temperate climates. It requires a lot of sun, especially for the maturation of the fruits, but it also needs cold in winter for its dormancy.

Nutritional Value

Kiwifruit is a rich source of vitamin C and vitamin K, and a good source of dietary fiber and vitamin E. Kiwifruit seed oil contains on average 62% alpha-linolenic acid, an omega-3 fatty acid. Kiwifruit pulp contains carotenoids, such as provitamin A beta-carotene, lutein and zeaxanthin.

Varieties

There are several varieties of kiwi fruit. The most common type of kiwifruit is the Hayward, which is a green kiwi and recognized worldwide. Other popular varieties include the Golden Kiwi, Arctic, Red, Silver Vine, and a number of hybrid varieties.

See Also

• List of culinary fruits
• Vitamin C
• Vitamin K
• Dietary fiber
• Vitamin E
• Omega-3 fatty acid
• Carotenoids
• Beta-carotene
• Lutein
• Zeaxanthin