Healthy Food Database
Fuzzy-skinned, egg-shaped fruit with bright green flesh and tiny black seeds. Once known as the Chinese gooseberry, kiwifruit were renamed by the New Zealanders who popularised the fruit. The shell or skin of the fruit can be eaten or peeled.
Choose semi-firm, unblemished fruit with uniform skin. Avoid any that are too soft, while they sweeten with age they can quickly become mushy and will ferment if left too long. A kiwifruit is ripe when plump and slightly soft to the touch with a fragrant smell.
Ripen kiwifruit at room temperature for 3 to 5 days. Refrigerate when soft.
Tips & Tricks:
To ripen kiwi fruit quickly place in a paper bag with an apple or banana.
Kiwifruit is a natural meat tenderiser. They contain an enzyme called actinidin. Rub kiwifruit flesh over the surface of the meat and let stand for 10 to 15 minutes or longer. The enzyme Actinidin also breaks down protein in dairy products.
Nutrition per 1 Unit:
Monosaturated Fat , g:
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
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