Kiwi

About Kiwi

The kiwi (Actinidia deliciosa), also known as the kiwifruit or Chinese gooseberry, hides an extraordinarily vibrant emerald-green interior beneath its humble, fuzzy brown skin. Speckled with tiny, edible black seeds radiating from a pale core, its flesh is famous for a tart, sweet, and tropical taste reminiscent of strawberry, banana, and citrus combined. In culinary creations, kiwi provides an eye-catching splash of color and a crisp, tangy kick. It makes an exceptional topping for yogurt bowls, pavlovas, and tart crusts, while also pureeing easily into refreshing green juices and salsas. Because kiwi contains the natural enzyme actinidin, it can also be used to tenderize meats in marinades. Nutritiously, kiwi punches far above its weight class. Gram for gram, it contains more vitamin C than an orange and offers a stellar blend of soluble and insoluble fiber. Combined with high levels of potassium, vitamin K, and protective carotenoids, kiwi is a true super-ingredient for digestive and systemic health.