Sweet Facts
The
easiest way to eat a kiwifruit is to SLOOP it! Cut the fruit in
half and scoop the succulent flesh right out the skin.
An enzyme in the fruit could act as a meat tenderizer! Kiwifruit
has high levels of papain, a protein-dissolving enzyme. Because of this, it
cannot be cooked or used with dairy products. The enzyme breaks down the milk
proteins and leaves an extremely bitter taste.
Kiwifruit are used in a wide variety of food dishes including salads, breads, desserts, beverages and even meat dishes.
Kiwifruit is considered the nutrition powerhouse. It is a very
good source of
vitamin
C as well as potassium, calcium, iron, fiber, and Vitamins A and E.
Chinese khans (rulers) used to think kiwifruit was an aphrodisiac.
New Zealand produces and distributes 360 metric tons of kiwifruit on average.
Along with many human medicinal purposes, the Chinese used the
branches and leaves
to
treat mange (a skin disease) in a dog.
California is the only U.S. state that produces kiwifruit.