Arround the World in 40 Fruits – Volume 18 – By Dr. Marli Botha – Article 18 of 40
By Dr. Marli Botha
Fuzzy kiwis (Actinidia deliciosa) have large, fuzzy, brown-skinned fruit, while hardy kiwis (Actinidia arguta) have smaller, smooth, green-skinned fruit that can be eaten whole, including the skin. The kiwi fruit originated in China and has a rich history there, including being known as “macaque fruit” (mihoutao) and “Chinese gooseberry”. China is also a major producer of kiwifruit, with varieties like “Hongyang” (red-fleshed) and “Jinyan” (yellow-fleshed) being developed
Let’s slice into the tangy, tropical world of kiwifruit – where fuzzy meets fabulous!
- Kiwi fruits are packed with vitamin C. In fact, they contain more vitamin C per serving than oranges. This makes them an excellent choice for boosting your immune system.
- The small black seeds found in kiwi fruits are edible, and they are a good source of omega-3 fatty acids. Some people choose to eat the whole fruit, skin and all, for added nutrients.
- Kiwi contains an enzyme called actinidin, which is a natural meat tenderizer. It’s often used in marinades to help tenderize tough cuts of meat.
- Kiwifruit contains serotonin, which may help regulate sleep patterns and improve sleep quality.
