Kiwi fruit
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Major Growing Areas
For more than a thousand years, Actinidia chinensis has been cultivated in China without receiving much attention. In early 20th century, it was introduced to countries such as the United Kingdom, the United
States, France and New Zealand. Currently, New Zealand is the most reputable kiwi fruit producing country. Other major kiwi fruit producers include California of the United States, Italy and Germany.
Varieties
The most famous ones are Hayward and Bruno as well as gold kiwi fruit from New Zealand.
The Chinese ones are mainly divided into three categories, namely A. chinensis var. chinensis, A. chinensis var. hispida and A. chinensis var. setosa.
Nutritional Values
Kiwi fruits are rich in potassium and vitamin C.
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| Per 100 g (Approx. 1½ green kiwi fruits) |
| Energy |
58 kcal |
| Sugar |
9.0 g |
| Vitamin C |
74.7 mg |
| Dietary Fibre |
3.0 g |
| Potassium |
198 mg |
Buying Tips
Kiwi fruits become sweet only when ripe. If you wish to speed up the ripening process, you can put a kiwi fruit in a plastic bag together with an apple or a banana. After 24 hours, gently press the kiwi fruit with your
finger. The kiwi fruit is ready for consumption if it feels soft.
Interesting Titbits
The vitamin C content of a gold kiwi fruit is higher than that of a green kiwi fruit. Since kiwi fruit contains an enzyme that breaks down protein, it can be used as a marinade to tenderise meat by softening its fibres.
One Serving of Fruit is Approximately Equivalent to:
2 small-sized kiwi fruits
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