Kiwifruit Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Actinidia chinensis
Eaten raw, desserts or in fruit salads.
Good-quality kiwifruit will be fairly large, smooth skinned and slightly soft to the touch when ripe.
Avoid product that is too small, has wrinkled skin or is overly soft.
Very firm kiwifruit can be kept in the refrigerator for weeks. When removed and kept at room temperature, it will ripen. Kiwifruit won't keep for nearly as long in the refrigerator after it begins to ripen.
Kiwifruit that is very hard to the touch will ripen if left at room temperature. Speed ripening by placing kiwi in a sealed plastic bag with a ripe banana at room temperature.
Kiwifruit is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin E (Alpha Tocopherol), Potassium and Copper, and a very good source of Vitamin C and Vitamin K.
Amount per serving
Kiwifruit did not originate in New Zealand. It was originally grown in the Chang Kiang Valley of China, where it was considered a delicacy by the court of the great Khans.
For many years, the kiwifruit was known as the Chinese Gooseberry. Kiwi was first noticed by Western civilization in 1847. Then, in 1906, the vine was introduced to New Zealand, where it flourished in the fertile soil.
It is believed that kiwifruit was named for New Zealand's national bird, the kiwi, whose fuzzy brown exterior resembles the skin of the kiwifruit. (Source: California Kiwifruit Commission)
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