Beat the heat with KIWI FRUIT: This fibrous, dull greenish-brown skin and bright green flesh with rows of tiny, black and edible seeds are perfect to beat the scorching heat this summer.
Packed with more vitamin C than an equivalent amount of orange, the bright green flesh of the kiwifruit is speckled with tiny black seeds. Its green flesh is almost creamy in consistency with a taste reminiscent of strawberries, melons and bananas, yet with its own unique sweet flavor.
Kiwis are native to Central China and were known as Chinese gooseberry, but the were popularized and given the name Kiwi by New Zealand as it bears close resemblance to their national bird. Other growers in various countries adopted the same name. New Zealand farmers have since adopted and trademarked the name “Zespri” for all of their kiwis.
Placed under the category of exotic fruits, kiwi often features as a topping in tarts, pavlovas, fruit bowls, salads and smoothies. Very rarely it is cooked; in desserts especially, it is used fresh as an enzyme present in it tends to break down milk proteins rather quickly, altering with the final texture of the dish. It also acts as a tenderizing agent for meats. To make the most of its nutritional value, it is said that the best way to have it is on its own, as a raw fruit.
- High Source of Vitamin C
– Known to be a Sleep Inducer
– Good Source of Dietary Fiber
– Helps in Digestion, particularly aids digestion of protein
– Powerhouse of Vitamins and Minerals