The small green uniquely exotic tropical kiwifruit is enjoying a recent rise in popularity due to its taste and powerful nutritional punch.
Native to China, Kiwifruit is now grown in New Zealand, Chile, France, Italy, Japan as well as the United States. Previously known as “Chinese Gooseberries” the name was changed to Kiwi (by New Zealand natives) after the Kiwi bird of New Zealand whose fuzzy coat is similar to that of the skin of this exotic fruit.
Grown on vines much like grapes, most times you’ll find the small green variety at your local grocers, but there are actually over 400 varieties available.
Providing a wealth of vitamins and minerals, these little emerald gems also offer numerous phytonutrients that work to promote health by repairing DNA. In fact, kiwifruit ranks at the top of the list for antioxidants. Antioxidants are used by the body to neutralize free radical molecules that would otherwise harm our cells. They also contain more polyphenols than other citrus choices such as grapefruits and oranges.
Kiwifruit is an excellent source of vitamin C, a necessary nutrient for a healthy immune system. They also provide us with folic acid, Vitamin K, Vitamin E, potassium, and folate, manganese, copper, some zinc and chromium, iron and dietary fiber important for binding and removal of toxins from the colon.
Kiwi can also help you to maintain an alkaline balance counteracting harmful acidic foods in your diet.
When shopping for Kiwi, choose fruits that are plump, slightly firm to the touch and fragrant. There should be no wrinkles or bruising.
You can enjoy Kiwi’s with the skin on or off. Be sure and wash the skin first and minimize the fuzzy coat by rubbing it a bit. Optionally, you can simply cut them in half and scoop out the fruit and avoid the skin altogether.
Kiwis can be cut into fruit salads, are a great addition to smoothies, made into jelly or jam or enjoyed in your favorite yogurt. You can even rub Kiwi onto your meat as a natural meat tenderizer because they contain enzymes that help to break down protein.
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- 1 cup dates
- 1 cup cashews
- ½ cup raw almonds
- 1 lime, 2 Kiwi fruits (peeled)
- ½ cup shredded coconut to sprinkle on top
- Soak dates for at least 30 minutes and drain.
- Place them in a food processor along with the nuts and the lime and process until roughly chopped.
- Add Kiwis and pulse until combined.
- Press mixture into a glass baking dish and sprinkle coconut on top.
- Cut into bars and place in a warm oven (40-50 degrees Celsius 100 -110 Farenheit) for an hour or
- longer if needed to firm and dry the bars.
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