Lifestyles Ideas Management - About Kiwi

Kiwi fruit is always associate with New Zealand as most people perceive, but it will be a surprise to most people that kiwi has its origins in China’s Yangtze River valley. The fruit has been around for over 700 years and was a favorite in the courts of the great Khans. No wonder they were known as Chinese gooseberries till the 1960s.
In the early 1900s, New Zealand missionaries took the seeds home where the plant was named for the indigenous bird. Plants were later sent to the US, Italy, South Africa and Chile. There are 400 varieties of kiwi fruit.

The kiwi fruit’s black seeds can be crushed to produce kiwi fruit oil which is very rich in Alfa-Linoleic Acid (an important omega-3 essential fatty acid) as mentioned in kiwi-fruit.info. This kiwi fruit is high in the antioxidant vitamin C and is good source of fibre, vitamin E and potassium. It is fat-free, sodium-free and cholesterol-free says www.foodreference.com. Kiwifruit contains an enzyme called Actinidin, it can also be used as a natural meat tenderizer. Just cut one in half and rub the fruit over the meat, or peel and mash with a fork then spread it on meat surface. Stand for 10 to 15 minutes or longer. One cup (about 180g) of the fruit contains 108 calories.
Most of the kiwi fruit in Singapore is either too ripe or never get to ripe, so we put them in the blender to crushed them juice which served as a sauce over chicken and pork dishes.