Kiwi, also called kiwi fruit or Chinese gooseberry, (actinidia deliciosa), is native to China and Taiwan but grown commercially in New Zealand and California. Congrats if you already knew that.
But we bet you’ll discover something new in our list of cool kiwi facts:
1. Their history after China.
The seeds were brought to New Zealand in 1904 by Mary Isabel Fraser, who found them while visiting mission schools in China, according to New Zealand’s official history site, nzhistory.govt.nz. People thought the kiwi tasted like a gooseberry, so it was called the Chinese gooseberry. When New Zealand began exporting the fruit to the U.S. in the 1950s, “this was the height of the Cold War, and the term ‘Chinese gooseberry’ was a marketing nightmare,” so produce company Turners and Growers suggested calling it kiwifruit. And the industry followed. In worldwide production rankings, China produces more than three times the volume of kiwis than runner-up New Zealand. Italy is third.
2. Kiwi flesh comes in green, yellow, pink and red colors.
The most prevalent color, green, is sweet and slightly tangy. The golden-yellow kind is sweeter and less acidic. The much less common red varieties can have a berry flavor. Tropical fruit influencer Angela Scarfia tried and posted on Instagram and TikTok a pinkish-red kiwi from Kiwi Kids. It was hard to find, she said, even living in New York City. The Oriental Red kiwifruit — marketed by Jingold out of Italy, but which originated in China — won the 2019 Fruit Logistica top Innovation Award in Berlin. Zespri commercialized a red kiwifruit called Zespri Red in December 2019, trialing it in China afterward. It has a shorter shelf life than the green and yellow varieties, so quicker marine transit times mean Asian markets get it first. The Zespri RubyRed became available in commercial volumes this year in New Zealand, Singapore, Japan and China.
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No need to peel that furry skin on the green varieties.
Cut it in half and scoop it out with a spoon. Voila! Also, you can eat them whole, fuzzy skin and all, like a peach. The golden-yellow varieties have a smoother skin, so those should be even easier to eat whole, if furry isn’t your thing. Also, eat the tiny black seeds, too. They’re totally fine.
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Why are New Zealanders called Kiwis? What about that bird?
The kiwi is also the name of a “unique and curious” bird, says the New Zealand Department of Conservation. It can’t fly, has loose, hair-like feathers, strong legs and no tail. This bird is a national icon of New Zealand and unofficial national emblem. New Zealanders (the people) have been called “Kiwis” since Australian soldiers in the First World War gave them the nickname. New Zealand’s indigenous Māori people have always held the kiwi bird in high regard, according to Culture Trip.
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Kiwis are used to tenderize meat.
Well, the green variety, which is the most acidic, is the one to go for when you don’t want your meat so tough. Mashed or pureed kiwi in a marinade is a great way make your meat more chewable rather than pounding it with a mallet.
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Kiwiberries: A kiwi or a berry?
Classified as a berry, kiwiberries are about the size of grapes and a tad sweeter than large green kiwifruit. They have green flesh but a thin, smooth green skin that’s easily edible. You can also call them baby kiwi, dessert kiwi or cocktail kiwi.
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We can’t leave out nutrition.
USDA's FoodData Central says 100 grams of raw kiwi fruit contains almost 75 milligrams of vitamin C. That’s the total USDA recommended daily allowance of vitamin K for women, and 83% the recommended amount of 90 milligrams for men. The average kiwi is 75 grams, so one and a half kiwis would fit the bill for most people. Kiwis are a good source of vitamin K, too. Also, consider kiwi for dessert because it has the enzyme actinidain, which helps you digest the proteins found in meat, dairy and eggs. That also means that kiwi added to milkshakes or meringues could cause a mess of coagulation, so avoid the combos unless you plan to guzzle your kiwi milkshake immediately after blending it.
