Common Names for Kiwifruit are kiwi, Chinese gooseberry, Yang-tao and Actinidia. The kiwifruit is native to the Yangtze River valley of northern China and Zhejiang Province on the coast of eastern China. Missionaries brought the first seeds out of China to New Zealand at the turn of this century. Early nurserymen in New Zealand, such as Alexander Allison, Bruno Just, and Hayward Wright, recognized the potential of the fruit and it soon became a popular backyard vine. Several plants were sent to the Chico Plant Introduction Station in California and exist to this date. In addition to New Zealand and California, kiwifruit is also grown commercially in such areas as Italy, South Africa and Chile.

The Fruit is an oval, ovoid or oblong fruit is up to 2-1/2 inches long, with russet-brown skin densely covered with short, stiff brown hairs. The flesh, firm until fully ripe, is glistening, bright green or sometimes yellow, brownish or off-white, except for the white, succulent center from which radiate many fine, pale lines. Between these lines are scattered minute dark-purple or nearly black seeds, unnoticeable in eating. The flavor is sweet/tart to acid, somewhat like that of the gooseberry with a suggestion of strawberry.

According to recent studies, Kiwifruit is the most nutrient dense of all the major fruits. Many people already know that kiwifruit is packed with more vitamin C than an orange. But here are a few of the other healthful nutrients you’ll get when you enjoy a fresh kiwi:

Lutein
This phytochemical is receiving a great deal of recent attention for its effectiveness in reducing the risk of cancer, heart disease, and may help prevent cataracts and macular degeneration - a leading cause of blindness. This carotenoid functions as an antioxidant, and next to yellow corn, a single serving of kiwifruit (2 medium kiwifruit) is the richest source of lutein in the vegetable world

Fiber
Soluble fiber protects against heart disease and diabetes, while insoluble fiber reduces the risk of some cancers, constipation, and diverticulitis. A single serving of kiwifruit contains both types of fiber!

Copper
The Kiwifruit is high in Copper, vital for infant growth, bone strength, brain development, and building immunity. Copper is a mineral involved in making red blood cells and developing a strong immune system.

More Potassium than Bananas
Potassium from fruits and vegetables helps the heart work more efficiently, and is significantly in controlling blood pressure - the “silent killer”. Potassium controls heart activity and maintains fluid balance. A single serving of kiwifruit outranks bananas as the top low-sodium, high-potassium fruit

Not to Mention…
Folate, Magnesium, and Vitamin E are all well represented in kiwifruit, offering health benefits that range from bone formation to reduced risks of heart disease. Plus kiwifruit contains no saturated fat or cholesterol.

A single serving containing Folate, helps protect against birth defects, cancer and heart disease, and helps prevent 70% of neural tube in babies each year. This is especially important for all woman of child bearing age.

Magnesium found in a serving of kiwifruit is a vital mineral, whose intake often falls short in the daily diet, but is important for bone formation, heart rhythm regulation, muscle relaxation and nerve function.

The Vitamin E found in a serving of kiwifruit may reduce the risk of heart disease, cancer and exercise-induced oxidative damage. Unlike most sources of Vitamin E, kiwifruit is a low-fat food source of vitamin E (typically found in high-fat foods like oils and nuts). 

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