The kiwifruit, often shortened to kiwi in many parts of the world, is the edible berry of a cultivar group of the woody vine Actinidia deliciosa and hybrids between this and other species in the genus Actinidia.
Food features:The most common cultivars of kiwifruit are oval, about the size of a large hen's egg (5–8 cm / 2–3 in long and 4.5–5.5 cm / 1¾–2 in diameter). It has a fibrous, dull brown-green skin and bright green or golden flesh with rows of tiny, black, edible seeds. The fruit has a soft texture and a unique flavour, and today is a commercial crop in several countries, mainly in Italy, New Zealand and Chile.
Place of origin:Actinidia deliciosa is native to Southern China. Originally known as Yang Tao,it is declared as the "National Fruit" of the People's Republic of China.Other species of Actinidia are also found in India and Japan and north into southeastern Siberia. Cultivation spread from China in the early 20th century, when seeds were introduced to New Zealand by Mary Isabel Fraser, the principal of Wanganui Girls' College, who had been visiting mission schools in Yichang, China.The seeds were planted in 1906 by a Wanganui nurseryman, Alexander Allison, with the vines first fruiting in 1910.
Nutrition:Kiwifruit is a rich source of vitamin C, 1.5 times the DRI scale in the US. Its potassium content by weight is slightly less than that of a banana. It also contains vitamin E,and a small amount of vitamin A.The skin is a good source of flavonoid antioxidants. The kiwifruit seed oil contains on average 62% alpha-linolenic acid, an omega-3 fatty acid.Usually a medium size kiwifruit contains about 46 calories,0.3 g fats, 1 g protein, 11 g carbohydrates, 75 mg vitamins and 2.6 g dietary fiber.