What it is: A small oval-shaped fruit with a brown hairy skin covering juicy, green flesh. It is part of the berry family.
Where it’s from: The kiwi fruit is native to China and was taken to New Zealand in the early 20th century, where they were first planted for commercial use. It was first introduced to the US in 1961.
Where it’s produced: New Zealand, Chile, the US, France, Italy and Japan are the main commercial producers of the fruit.
What it looks and tastes like: The kiwi fruit has a semi-translucent green flesh that contains dozens of tiny black seeds, especially towards the centre of the fruit. It is covered by a thin yet strong brown furry skin. It has a sweet citrusy flavour and is plump and juicy.
How to use / eat it: Kiwis are best enjoyed raw. Peel their skin off with a sharp knife and cut them into bite-sized pieces. They are also delicious when mixed in fruit salads and yoghurt.
A good source of: It is believed to contain more vitamin C than an orange of the same size! Other nutrients found in this fruit include vitamin E, actinidain (an enzyme that helps your body digest food), potassium and fibre.
Benefits: It’s amazing how many nutritional benefits this fruit holds, and it has even been named one of the safest foods to consume. Filled with antioxidants, it helps to protect cell DNA from free radical damage, and the high vitamin C content also boosts your immunity. Because they contain so much fibre they are good for aiding digestion and their low-GI status means they’ll keep you fuller for longer and are safe for diabetics!
Recipe: Strawberry kiwi smoothie
Start your day off on a good note with this delicious smoothie courtesy of www.foodnetwork.com.
Peel the kiwis and cut them into smallish pieces. Blend all the ingredients on high speed in a blender.
Pour into glasses and serve cold.