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Kiwi: The true green fruit

This exotic fruit from China has spread in many countries, where its consumption is becoming more frequent. It is egg-shaped and characterized by a dark brown skin covered with lint. But despite the unremarkable appearance it contains a juicy pulp, original flavor and stimulating aroma that also is very healthy for your body.

Kiwi grows on a plant which is called in the same manner and forms part of the family of Actinidiaceae, more than 300 trees and shrubs belong to it. Although it is native to China, the most important focal points are other countries such as Italy, Chile or New Zealand and in their best-known varieties such as Kaquiara II or Actinidia deliciosa.

Description and varieties

Kiwi

Kiwi

Its size is around 5 cm in diameter and weight depends on the type of kiwi concerned. The pulp has a striking green color and includes a group of black seeds that are arranged in circles. Its flavor is sweet with slight acidic hues provides a refreshing sensation on the palate. The fruit is harvested in October, and if it is not somewhat soft to the touch it can’t be consumed.

It is recommended that when choosing kiwis, pick those that are not too soft and show no staining. They are stored pretty nice: out of the refrigerator they endure an average of 15 days, within around a month and, if we choose to freeze them, they can be kept in perfect condition for at least 6 months.

A healthy choice

A healthy choice

A healthy choice

Kiwi is composed mostly of water, and known for its high percentage of vitamin C, excellent for bones and red blood cells. It also contains enough vitamin B and is rich in minerals such as potassium-essential to the functioning of the nervous system – and fiber. Your caloric intake is very low: 42 calories per 100 grams.

Therefore, kiwi is particularly suitable for patients suffering from constipation, iron deficiency anemia or pregnant women and children who are in the grow stage. It has antioxidant properties that make it an excellent food for the prevention of degenerative or cardiovascular diseases.

A versatile fruit

 A versatile fruit

A versatile fruit

The most common is the taste of fresh kiwis, cut in half and eaten with a spoon. Also, if you prefer, you can peel it. It is also very normal use as an ingredient in a fruit salad or yogurt.

Its use in food is often reduced to a decorative appearance, although it is increasingly common to include it in salads and desserts, cakes, pies and ice cream-and as a basis for jams, sorbets and juices. Even sauteed, it comes as dressing for salads served with meat dishes.

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