Kiwi is a fruit named for the national bird of New Zealand but originated from China, in the Yangtze Valley region. The Kiwis were most enjoyed by the great Khans for its particular flavor and beautiful jade green coloring. In the mid-1800s, the spread of this magnificent fruit was the result of missionaries traveling the world not only spreading the word but spreading the seed.

Arriving in New Zealand, the climate was most appropriate to grow this fruit, which at that time, was called the Chinese Gooseberry. As the fruit gained popularity and New Zealand realized the profits of exporting the fruit, it then became known as the “Kiwi” after the national bird. In the early 1960s, a world traveler from California so loved the fruit he had tasted down under that he continually requested his grocer to find a produce importer until the fruit finally found its place on the American plate. Today, California delivers 95% of the Kiwi for the US consumption.
Presently there are three types of Kiwi:

• Green Kiwi – the most recognizable and popular. It has brown fuzzy skin and bright jade green flesh with black seeds.
• Baby Green – is the approximate size of a grape. It is berry-like and has smooth skin.
• Gold – was first grown in New Zealand in the 1980s and is fairly new to the US markets. The taste is similar to the Green Kiwi but has the essence of mango. It is similar in appearance to the Green Kiwi but the skin is almost fuzzy-free and has a bronze appearance.

The nutritive value is what makes this jewel a superfood:

• Vitamin C: Each serving of kiwifruit has nearly two-and-a-half times the recommended daily allowance of vitamin C. Being an antioxidant in the body, it neutralizes free radicals that can cause damage to cells and lead to problems such as inflammation and cancer. Adequate intake of vitamin C has been shown to help reduce the severity of conditions like osteoarthritis, rheumatoid arthritis, and asthma.
• Lutein: A phytonutrient that helps prevent or decrease macular degeneration and age-related eye disease.
• Potassium: One serving of Kiwi has more potassium than a banana, replenishing electrolytes and restoring balance to the system.
• Fiber: Two Kiwis have more fiber than a bowl of bran cereal, helping to regulate digestion.
• Magnesium: Two Kiwis contain 30 mg of magnesium, improving neuro function and boosting energy.
• Zinc: Zinc can stimulate hormone production.
• Vitamin E: Rare in fruit, this vitamin is usually found in nuts and oils. Kiwis help heart health by lowering triglycerides and reducing platelet clotting without the side effects of aspirin. When choosing Kiwis, look for plump ones that aren’t overripe, and don’t hesitate to eat the skin after washing it.

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