Kiwi

A vigorous deciduous fruiting vine (family Actinidiceae) that is native to central China, where it commonly grows in moist and sheltered areas on the forest edges. Kiwifruit requires both the female cultivar and a male pollenizer for successful fruit production. The kiwifruit industry depends on a single female cultivar, Hayward, the fruit having a creamy-white central core, black-brown seeds, and a bright translucent green outer flesh surrounded by a light-brown fuzzy skin. It is adapted to moderate climates in the temperate zone and requires 600–850 h of winter chilling (temperatures between 32 and 45°F or 0 and 7°C) to ensure uniform bud-break. Kiwifruit wood is susceptible to winter injury at temperatures below 14°F (−10°C), and flower buds can be damaged by frost below 29°F (−1.5°C).

 

Kiwifruit is a rich source of vitamin C. Its potassium content by weight is slightly less than that of a banana. It also contains vitamins A and E. The skin is a good source of flavonoid antioxidants.

Raw kiwifruit is also rich in the protein-dissolving enzyme actinidin, (in the same family of thiol proteases as papain), which is commercially useful as a meat tenderizer but can be an allergen for some individuals. Specifically, people allergic to latex, papayas or pineapples are likely to be allergic to kiwifruit also.

This enzyme makes raw kiwifruit unsuitable for use in desserts containing milk or any other dairy products which are not going to be served within hours, because it soon begins to dissolve milk proteins. This also applies to gelatin based desserts, as well, as the actinidin will dissolve the collagen proteins in gelatin very quickly, either liquifying the dessert, or preventing it from solidifying. However, the US Department of Agriculture suggests[1] that cooking the fruit for a few minutes before adding to the gelatin will overcome this effect.

Sliced kiwifruit has long been regularly used as a garnish atop whipped cream on one of New Zealand and Australia's favourite desserts, the pavlova.