They are both small, somewhat ovate and have a brownish, hairy appearance. Thus, the kiwi fruit and the bird Kiwi not only bear the same name, but are also similar in some ways. Unlike the bird, however, the fruit kiwi is a popular food. With twice as much vitamin C as an orange and barely any calories at the same time, the kiwi is ideal for losing weight. But as a healthy snack in between, the sour fruit is a popular refreshment.
Kiwi - calories, vitamins, nutrients
Already with a large kiwi, the daily requirement of an adult can be covered in vitamin C: 80 to 120 mg of the vitamin stuck in 100 grams of kiwi.
- E and B vitamins
- the minerals magnesium, phosphorus, potassium, calcium and iron
- valuable fiber and omega-3 fatty acids in the pulp
- Antioxidants in the shell
A kiwi only delivers about 43 kilocalories.
This fruit variety also contains the enzyme actinidin, which leads to the breakdown of protein. Kiwis should therefore not be mixed with dairy products when raw, otherwise they will have a bitter taste.
Buy kiwis: when are they ready?
When buying kiwis you should first think about whether you want to consume them soon, or rather store something else. Kiwis are often either rock hard and thus completely immature, or overripe sold. Over-ripe Kiwis give in to thumb pressure and should not be bought better, because they are not recommended in terms of taste and on top of that have even fewer vitamins.
At best, the kiwis are still hard, with a firm, not shrunken shell. So they can be stored well at home. As soon as the peel yields slightly on pressure, they are ripe and ready for consumption.
How do you eat a kiwi?
Usually kiwis are cut in the middle and the green pulp is then spooned out. The shell can also be eaten, it tastes similar to a gooseberry. In the case you only eat unsprung organic kiwis.
Recipes with kiwi
Due to its typical sourish taste and the attractive coloring of the pulp, the kiwi is not only popular with raw consumption. Typical kiwi recipes are kiwi punch, kiwi marmalade or kiwi cake. New Zealand also has kiwi juice and wine.
For all recipes, however, it should be noted that raw kiwifruit is not tolerated by the enzyme actinidin with dairy products and gelatin. For cream or fruit pies, better steamed kiwis or canned fruits should therefore be used. Sliced, the kiwi, with its dark to light green color and black seeds, also makes a good decoration of food.
Due to its high vitamin C content, the kiwi can cause skin irritation in people with sensitive skin. In addition, the fruit acid often causes burning on tongue, palate and lips. In that case, eating kiwifruit less and less often can help.
In the case of a proven kiwi allergy, however, the consumption should be completely avoided, because the allergic reactions to kiwis often have a high degree of severity. A kiwi allergy is often associated with a cross allergy to pineapple, papaya or pollen.
Origin and production
Originally, the kiwi comes from China and is therefore also known as "Chinese gooseberry". Meanwhile, the fruit is also grown in New Zealand and many other countries with subtropical or temperate climates. In addition to New Zealand, Italy is now the main growing country for kiwis. Kiwis are now almost as standard in German supermarkets as apples and bananas.
The fruits are harvested hardy and then stored at cool temperatures of just over zero degrees. So they are theoretically durable for up to six months. However, when Kiwis are actually stored for several months, they lose their taste and usually have a glassy flesh. High-quality kiwis are therefore relatively quickly put on the market and can thus be stored for several weeks in the refrigerator by the consumer at home, where they ripen.
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