Kiwifruit Facts

Kiwifruit Facts
Kiwifruit is a flowering plant that belongs to the family Actinidiaceae. There are around 60 different species of kiwifruit and hundreds of varieties that are usually cultivated in temperate regions around the world. Kiwifruit originates from China. Kiwifruit is used in human diet for hundreds of years. This fruit was initially known as "Chinese Gooseberry". New Zealanders renamed it into "kiwifruit" due to similarities in appearance with kiwi bird (it has rounded body covered with fuzzy brown plumage). Kiwifruit is very popular and often consumed fruit because of its pleasant taste. It is also beneficial for the health because of the high content of valuable vitamins and minerals.
Interesting Kiwifruit Facts:
Kiwifruit grows as vine. It can reach the size of 33 feet in length. Domesticated varieties of kiwifruit require seasonal pruning.
Kiwifruit has dark green heart-shaped leaves that are spirally arranged on the stem.
Each plant of kiwifruit develops either male or female reproductive organs (dioecious plants). Two types of plants need to grow close to one another to ensure successful pollination and production of fruit.
Bees are main pollinators of kiwifruit. Farmers sometimes pollinate kiwifruit on their own by spreading large quantities of pollen toward the female plants.
Botanically, kiwifruit belongs to the group of berries. Kiwifruit has brown fuzzy skin, bright green flesh and circle of dark seeds in the middle of the fruit.
Size, color of the skin, color of the flesh, taste and texture of kiwifruit depend on the species. Hairless varieties of kiwifruit are also commercially available.
Over one million tons of kiwifruit are produced each year. Majority of kiwifruit is produced in Italy, New Zealand and Chile.
Kiwifruit contains two times more vitamin C than oranges. It is also rich source of vitamin E and K. Compared to other fruits kiwi offers the greatest amount of vitamins and fibers per gram of fruit. Medium-sized kiwifruit contains only 46 calories.
Kiwifruit is usually consumed raw or in the form of juices. It can be also used as part of cakes, ice-creams and other desserts. High temperature (during cooking) changes the taste and color of kiwifruit.
Kiwifruit contains protein actinidain which softens the meat. Same protein digests proteins in milk and gelatin and prevents solidification of desserts (induces "melting" of the cake).
Kiwifruit is often consumed by animals such as monkeys and deer.
Kiwifruit facilitates food digestion and boosts immune system. High level of vitamin C in the fruit can prevent development of flu.
Kiwifruit can trigger allergic reaction in sensitive persons. Symptoms of allergy can be severe enough to require medical intervention.
Kiwifruit is prone to bacterial disease induced by Pseudomonas syringae actinidiae.
Kiwifruit can produce fruits up to 30 years and to survive more than 50 years.

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