The kiwi or kiwi fruit is the name given to the berry fruit of the ray-fruit. Here, there are several species, with the majority of commercially available kiwifruit coming from Actinidia deliciosa.
This is what you should know about the kiwi fruit.
Kiwis have about twice as much vitamin C as oranges. Just one large kiwi can provide the daily requirement of vitamin C. Another name for the kiwi is Chinese gooseberry. The fruits are oval to cylindrical and grow up to eight centimeters long and five centimeters wide. They may be flattened on both sides. The skin of the kiwi is greenish or brown and mostly thin. In addition, it has a fur-like surface with fine hairs, somewhat reminiscent of felt. The inside of the kiwi fruit is distinctive. Its coloring is light to dark green on the outer edge. The inner axis of the fruit, on the other hand, is cream-colored and is fleshy. Kiwifruit is usually very juicy. Radial axes can be seen in the cross-section of the kiwi. Around the inner, lighter ring of flesh is a ring of black seeds. The name kiwi was derived from the kiwi bird for marketing reasons and has been in use in New Zealand since 1959. The kiwi fruit itself originated in southern China. From there, it was imported to New Zealand in the early 20th century. Today, Italy is the world’s leading kiwifruit producer, followed by Chile, Greece, New Zealand, Turkey, France and Japan. In Taiwan and China, kiwifruit is still cultivated today. There are several varieties of the kiwifruit – including Allison, Bruno, Abbott and Monty. The world leader, however, is the Hayward variety. It impresses with its taste and long shelf life. In addition, the fruits are larger on average than those of other kiwi varieties. In Germany, the kiwi has been around for about 40 years and has become a very popular fruit variety. In the meantime, so-called gold kiwis with yellow flesh and smooth skin can also be found in stores. They can be found in supermarkets and fruit and vegetable stores all year round at about the same price. Kiwis are no longer seasonal. The taste of kiwi is very peculiar and has a high recognition value. The flesh is tart-sweet, with yellow kiwifruit being slightly sweeter than green and may have a slight banana or mango flavor.
Importance for health
The fruits have a moderate calorie content and have very little fat. Since they contain a lot of fiber and some vitamins, they are especially suitable for people who want to lose weight. In summer, kiwis are particularly popular because the sourness refreshes and covers the daily requirement of vitamins to a good extent. They are also suitable as a snack that can be enjoyed without remorse, due to their ingredients and minerals.
Ingredients and nutritional values
| Nutritional information |
Amount per 100 gram |
| Calories 61 | Fat content 0.5 g |
| Cholesterol 0 mg |
Sodium 3 mg |
| Potassium 312 mg | Carbohydrates 15 g |
| Protein 1.1 g |
Vitamin C 92.7 mg |
Kiwis have about twice as much vitamin C as oranges. Already a large kiwi can cover the daily requirement of vitamin C. Thus, 100 grams of the fruit contain between 80 and 120 milligrams of the vitamin. In addition, kiwis contain B and E vitamins and various minerals. These include iron, calcium, potassium, magnesium and phosphorus. In addition, kiwi fruits contain omega-3 fatty acids and antioxidants. One kiwi has about 61 kilocalories and contains valuable fiber. In addition, the enzyme actinidin is found in kiwis, which leads to protein cleavage. When raw, the fruit should not be eaten or mixed with dairy products, as in that case they take on a bitter taste. One kiwi covers 95% of the vitamin C needs of an adult. For potassium it already accounts for 15%, for calcium 5 and for magnesium still 8%.
Intolerances and allergies
In principle, people can be allergic to almost any food or at least have an intolerance. For the most part, foods are usually intolerances due to enzyme defects. In the case of kiwi, these often occur in conjunction with other allergies. The term for this is cross-allergy. Often people who have problems with hay fever suffer from food intolerances.Pollen allergy sufferers therefore have a fairly high risk of developing such cross-allergies. Kiwis, for example, can also cause allergic reactions. Food allergies usually occur a short time after consumption. Late reactions, on the other hand, are rather rare. Allergic reactions to kiwifruit are mainly confined to the mouth and throat. The mucous membranes of the tongue and mouth can become inflamed. This can also lead to the formation of blisters. Itching in the mouth area also sometimes occurs. In addition, the acid in kiwifruit can also cause burning and hypersensitivity reactions.
Shopping and kitchen tips
When purchasing kiwifruit, special attention should be paid to quality. They are available in stores packaged or by the piece. Often kiwifruit are still quite hard when purchased. This indicates that they are not yet ripe, although they usually continue to ripen and become softer. In some cases, however, kiwifruit may remain hard and develop little flavor. It is best to buy kiwifruit when they give a little when pressed lightly. In this case, the kiwi has the best consistency and a pleasant aroma. Yellow kiwifruit usually arrive in stores already ripe and can be eaten immediately. Accordingly, however, they keep less long. At room temperature, ripe kiwifruit will keep for about one to two days before they become very soft or even mushy. Otherwise, green kiwis will stay fresh in the refrigerator for up to two weeks, while yellow ones will keep for a maximum of one week. To scoop out the flesh, simply cut the kiwi fruit in half. However, besides this, it can also be processed into cubes or slices. In addition, the pulp can also be pureed. To do this, it must first be peeled with a peeler or pointed knife.
Preparation tips
The flesh of ripe kiwifruit can be processed into fruit pulp, which can serve as a topping for fruit salads, ice cream or creams, for example. In addition, kiwifruit can also be processed with milk to make fruit shakes. Another option is to make ice cream from fruit pulp, milk and crushed ice. Kiwis go well with almost everything. They can serve as a topping for tropical fruit cakes or as a garnish for coconut desserts. Kiwis are also popular with rice pudding, although they should either be added before eating or briefly doused with hot water beforehand. This either prevents the protein-decomposing enzyme from working or destroys it completely. The same applies to the use of kiwifruit in curd cheese or yogurts. In this way, the bitter taste of dairy products due to decomposition can be prevented. Another way of using kiwis in cooking is their processing into cocktails or fruit punch.
