1 Kiwi fruit has been around for over 700 years. Most people tend to associate the kiwi fruit with New Zealand. But the truth is this fruit has its origins in China's Yangtze River valley and was a favourite in the courts of the great Khans.
No wonder they were known as Chinese gooseberries till the 1960s.
2 In the early 1900s, New Zealand missionaries took the seeds home. Later the plants were sent to the United States, Italy, South Africa and Chile.
3 There are more than 400 varieties.
4 The kiwi fruit's black seeds can be crushed to produce kiwi fruit oil, which is very rich in Alfa-linoleic Acid ( an important Omega-3 essential fatty acid), according to kiwi-fruit.info
5 Kiwi fruit is high in the antioxidant vitamin C and is a good source of fibre, vitamin E and potassium. It is fat free, sodium-free and cholesterol-free, says www.foodreference.com
6 Because it contains an enzyme called Actinidin. It can also be used as a natural meat tenderiser. Just cut one in half and rub the fruit over the mea, or peel and mash with a fork then spread it on the surface of the meat and letit stand for 10 to 15 minutes or longer.
7 One cup (about 180g) of the fruit contins 108 calories.
