The kiwi is an edible fruit from some species of the genus Actinidia, and their hybrids has its origins in southern China. Plants are typical of places with temperate or subtropical mountain. The varieties of fruit most widely marketed are produced by various cultivars of the species Actinidia deliciosa and to a much lesser extent, of some varieties of Actinidia chinensis.

Between 1800 and 1900 the fruit spread from China to other countries. In 1906 kiwi seeds went to New Zealand and the exportation to the United States start in 1962. Its name derives from the national bird of New Zealand "kiwi".

The most common kiwifruit are oval, about the size of an hen’s egg. 

The fruit has a fibrous husk, dull, greenish-brown pulp covers a bright green or yellow-green that contains rows of tiny black edible seeds. The fruit pulp has greenish bark and a greenish-brown to yellowish brown, covered with a sort of micro hairs which give an aspect fibrous and hairy. When ripe the fruit is juicy and soft, with a very characteristic taste and smell.


It is considered the commercial product with higher amounts of vitamin C and is particularly rich in elements such as magnesium, potassium and iron.

A good combination of vitamins A and E on kiwi may decrease the risk of cancer and circulatory diseases, including coronary, and improve the performance of the immune system. The niacin and vitamin B6 are found in smaller quantities than others, but even in significant amounts.

Some minerals, such as calcium, magnesium, iron and especially potassium, contributes to balance the blood pressure and increase the body's defenses in the prevention of colds and flu. The fruit also provides reasonable amounts of soluble fibers which help the reduction of cholesterol levels in blood.

Due to its richness in chlorophyll the kiwi is one of the few fruits that keeps the green color when ripe.

For selecting the fruit you must pick kiwi without "bruises" or soft spots and avoid fruits with wrinkled or damaged exterior sign. When buying you should chose a firm Kiwi and let it ripen at home to make it juicier. The kiwifruit is ripe when it is plump and slightly soft to touch and with aromatic odor.

Let the kiwi ripen at room temperature 3-5 days. If necessary, the ripe fruit can be stored in the refrigerator for up to 7 days. If you need to store longer, put kiwis in a plastic bag in the refrigerator for up to 2 weeks.


Calories: 100 grams represent about 50 calories.


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