As you might suspect, the Kiwi fruit was named after the flightless bird of New Zealand, but it did not originate there. It was cultivated over 700 years ago in China from the vine of the Actinidia Deliciosa. It wasn't until the beginning of the 20th Century that seeds of this edible fruit were carried by Christian missionaries to New Zealand and planted there, and given it's present moniker. The Kiwi fruit then traveled to the United States around 1960 and was first marketed commercially a decade later. Currently it is grown in Italy, South Africa, Chile, New Zealand, and California.
It has a sweet taste that is a combination of the flavors of bananas, pineapples and strawberries. When harvested the Kiwi fruit contains a large amount of starch which slowly converts to sweet sugars when stored at the freezing point. And they are very healthy, too, with all the potassium of a banana but with only half the calories. They have twice the Vitamin C of an orange and are also known to contain Vitamins A & E as well as beta carotene, flavonoids and several minerals. In studies the Kiwi fruit has been proven to reduce asthmatic symptoms in children and being rich in fiber, lowers the risk of contracting colon cancer. They support the body's immune system and are powerful anti-oxidants.
Even though the fuzzy skin is completely edible (as are the seeds) most people choose to peel them. Some use a traditional vegetable peeler while others have found that by cutting off a thin sliver from each end they can then slip a small spoon in between the skin and the flesh and carefully rotate the spoon's edge around the fruit which loosens the skin that can then be removed easily.
Their growing season is soon to come to an end so hurry out and stock up and give this new and popular fruit a taste!
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