- Kiwi fruit was named after the New Zealand Kiwi bird – an unusual flightless bird- because they are both small, brown and furry.
- Not all kiwi fruit is fuzzy! The most popular species of kiwifruit is appropriately called Fuzzy Kiwifruit, but there is also Golden Kiwi with a smooth bronze skin. The Golden Kiwi is actually sweeter and more aromatic in flavor
- Although Kiwis have been native to China for centuries, practically no one in the North knew what they were 50 years ago. They were first introduced to the U.S. in 1962. They caught on fast!
- Although kiwifruit can grow in any temperate climate, most of the world’s kiwi are grown in Italy, New Zealand, and Chile. It is grown much like grapes.
- YES, you can eat the fuzz if you want.
How to Use:
- If a kiwi does not yield a bit to finger pressure, it can be ripened by storing it at room temperature away from the sun.
- This ripening can be hastened by putting it in a paper bag with a banana, apple, or pear.
- Once a kiwi fruit is ripe, keep away from other fruit (even in the refrigerator) since the kiwi is very sensitive to the ethylene gas given off by those other fruits and it will over ripen.
- The actinidain in raw kiwi makes them unsuitable for desserts and other dishes that are not eaten right away because it can make the dish too mushy or stop it from setting. This applies to proteins but also to other fruits.
Kiwifruit contain a measurable amount of oxalates, a naturally occurring substance in many plants and animals. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. People with kidney or gallbladder problems may therefore want to avoid eating kiwi. There is a lot of controversy about the amounts needed to be significant, particularly from plants.
Kiwis also contain enzyme substances associated with the latex-fruit allergy syndrome. If you have a latex allergy, you may be allergic to kiwi also. Since ripening the fruit with ethylene gas increases these substances; organic kiwi not treated with gas will have fewer allergy-causing compounds. Cooking also deactivates the enzymes.
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