Kiwifruit

Kiwifruit 

Kiwifruit originated in China even though they are typically associated with New Zealand. They were brought to New Zealand by missionaries in the early 20th century and were known as gooseberries. They were brought to North America in the 1960s when they took on their new name in honor of the national bird of New Zealand, the kiwi. 

You may be surprised to learn that Kiwifruit has more vitamin C than the equivalent of an orange! With their rich combination of vitamin C, combined with health promoting carotenoids and flavonoids they provide powerful antioxidant protection. They also contain only about 46 calories a  piece! 

Their peak season in the United States runs from November though May, however with their ability to keep well in cold storage, they can be stored for up to 10 months. Making them widely available year round. 

Health benefits to this super fruit include respiratory health, promotes heart health and even helps protect DNA. One study out of Italy found that the kids who ate the most Kiwi and citrus fruit were less likely to have respiratory-related health problems including wheezing, shortness of breath or night coughing. 

Kiwifruit are an excellent source of many vitamins and minerals to include vitamin C, dietary fiber, potassium, copper, magnesium, vitamin E, manganese as well as carotenoids and flavonoids.  

Underneath their brown fuzzy exterior you’ll find bright emerald green or golden yellow flesh that has a creamy consistency and an invigorating, unique taste reminiscent of a combination of strawberries, pineapple and bananas. 

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