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 even as a healthy snack in between, the sour fruit is a popular refreshment.
Kiwi - calories, vitamins, nutrients
Even with a large kiwi, the daily requirement of an adult for vitamin C can be covered: 80 to 120 mg of the vitamin are contained 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 in the raw state mixed with dairy productst, otherwise they will take on 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 would like to store something else. Kiwis are often either rock hard and thus completely immature, or overripe sold. Overripe kiwis give up on thumb pressure and should not be better bought, since they are not recommended in taste and on top of that even have less 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 shell easily yields to 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 Bowl It can also be eaten, it tastes similar to a gooseberry. In the case you only eat unsprung organic kiwis.
5 facts about kiwis - © Anna Quaglia
Recipes with kiwi
Because of its typical sour taste and the attractive color of the pulp, the kiwi is not only popular with raw consumption. Typical kiwi recipes are therefore kiwi punch, kiwi jam or kiwi cake. New Zealand also has kiwi juice and wine.
For all recipes, however, it should be noted that raw kiwis are 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 kernels, 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 a burning sensation on the tongue, palate and lips. In that case, eating kiwis 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 are often of a high degree of severity. A kiwi allergy often goes with one cross allergy against 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 stable for up to six months. However, if 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 be stored by the consumer at home for several weeks in the refrigerator, where they ripen.