Known in ancient China as Yang Tao, the kiwi fruit earned its way in that culture
not just for its flavor, but also its medicinal properties, which science has today
substantiated in numerous areas.
Introduced by missionaries in New Zealand in the early 20th century, then in the
US in the late 1960s, kiwi was first called "Chinese gooseberry," although it's
doubtful that this moniker ever really stuck.
Luckily, kiwi got its new name in honor of New Zealand's native bird from an
enterprising food distributor, and its subsequent cultivation flew around the
globe. Today, Italy, Chile, France, Japan, and the US are the highest producers
of two varieties: green and gold. Kiwi is not only a scrumptious food, but is also
used for its ability to tenderize meats, due to the compound actinidin.
Kiwi is a surprising little fruit, and is unlike any other. First, it's small and light
brown in color with a fuzzy skin surface. Inside, the fruit is not only lime green
and studded with tiny black seeds in an oval pattern when sliced, but it's also
delicious, rather like the flavor of a strawberry. Peeled, sliced, and chilled, kiwi is
an excellent addition to any fruit salad combination or by itself.
Kiwis contain good amounts of vitamin A (great for skin, bone, and tooth
development, and protected vision, including protection against macular
degeneration), and vitamin E (twice the amount found in avocados, with nearly
half the calories), along with potassium to balance the body's electrolytes and
limiting hypertension and high blood pressure. The copper in kiwi is especially
good for children, supporting healthy development in infants, especially in the
areas of bone growth and brain development, and also for the formation of
healthy red blood cells and building immunity against disease.
Kiwi is also one of the few foods rich in vitamin B6, which supports the immune
system. B6 is particularly important for healthy fetuses and pregnant or
breastfeeding women. The folate in kiwi protects against birth defects, heart
disease, and cancer; healthy amounts of fiber keep the system running
smoothly, reducing the risk of diverticulitis and carcinogens in the body. Finally,
the antioxidant power in kiwis delivers similar effects when it comes to
neutralizing free radicals that can damage cells and cause inflammation and
cancer.