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Kiwi


Characteristics

Surname: Kiwi
Latin name: Actinidia
Number of species: ?
family: Rayheads
growing region: worldwide
Orig. circulation area: East Asia (China)
harvest time: October November
Wuchshцhe: 1 - 5m
Older: perennial plant
calories: about 60kcal
fruit color: green or yellow
mass: 70 - 110g
GrцЯe: up to 8cm long
Contained vitamins: Vitamin B6, C
Included minerals: Calcium, iron, potassium, magnesium
taste: sweet, sour

Interesting about the kiwi

Under the name kiwi The fruits of some creepers, which belong to the ray-spike plants and thrive in culture in sub-tropical regions worldwide, are grouped together.
The style name Actinidia deliciosa carry the widespread kiwis, which are now commonly known under the variety Hayward (green pulp). Actinidia Chinese produces the yellow-fleshed species that have been gaining in popularity for several years.
Kiwi trees are perennial, woody and liana-like plants whose alternate leaves are hairy on the underside and, depending on the variety, appear oval, heart-shaped or elongated. The flowers reach a diameter of about five centimeters and develop an intense scent. They stand alone or in flowered stages and produce fruits that are seven to eight inches long and have a furry and thin shell that is brownish in color. The flowers of Actinidia deliciosa are white and form kiwis with green flesh, Actinidia chinesis has yellow to orange flowers and develops yellow-fleshed fruits. Around the cream-colored fruit axis, the tiny black seeds of the kiwis sit spread between radiating outgoing carpels.
Originally from China and Taiwan, kiwi trees arrived in New Zealand at the beginning of the 20th century, where they were first cultivated as Chinese gooseberry. In 1910, a kiwi tree in New Zealand first brought fruits. The name Kiwi was given to the fruit in their new home based on the country's national symbol, a no-fly, nocturnal bird called kiwi whose shape and plumage resembles its furry shell.
Today kiwi trees are cultivated in addition to New Zealand, Taiwan and China in Chile, Greece and France, but the world's largest producer of kiwis is Italy. Kiwis are either peeled fresh from the shell or eaten in fruit salads, smoothies and desserts. Kiwis are also used as an ingredient in exotic dishes with poultry in some countries. However, green enzymes do not work well with dairy products because of their cleavage, as they turn bitter and sting. Gelatine also loses its gelling power in dishes with green kiwis. The yellow kiwis, milder and tastier in taste, hardly contain these enzymes and are therefore better suited for preparation with dairy products.
Kiwis are a very healthy fruit variety that is rich in vitamin C, nerve-boosting B vitamins, magnesium, iron and folic acid. They also have a strong effect on the heart and veins, and naturally lower blood pressure and cholesterol levels.