#125

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Kiwifruit (often abbreviated as kiwi), or Chinese gooseberry, is the edible berry of several species of woody vines in the genus Actinidia.[1][2] The most common cultivar group of kiwifruit (Actinidia deliciosa 'Hayward')[3] is oval, about the size of a large hen's egg (5-8 cm (2.0-3.1 in) in length and 4.5-5.5 cm (1.8-2.2 in) in diameter). It has a fibrous, dull greenish-brown skin and bright green or golden flesh with rows of tiny, black, edible seeds. The fruit has a soft texture with a sweet and unique flavour. China produced 56% of the world total of kiwifruit in 2016.[4]
Kiwifruit is native to north-central and eastern China.[1] The first recorded description of the kiwifruit dates to 12th century China during the Song dynasty.[8] As it was usually collected from the wild and consumed for medicinal purposes, the plant was rarely cultivated or bred.[9] Cultivation of kiwifruit spread from China in the early 20th century to New Zealand, where the first commercial plantings occurred.[1] The fruit became popular with British and American servicemen stationed in New Zealand during World War II, and was later exported, first to Great Britain and then to California in the 1960s.[1][5]
In New Zealand during the 1940s and 1950s, the fruit became an agricultural commodity through the development of commercially viable cultivars, agricultural practices, shipping, storage, and marketing.[10] Much of the breeding to refine the green kiwifruit and develop the gold Zespri was done by the Plant & Food Research Institute (formerly HortResearch) during the decades of 1970-1999.[10] In 1990, the New Zealand Kiwifruit Marketing Board opened an office for Europe in Antwerp, Belgium, which became the headquarters for European marketing of Zespri gold kiwifruit in 2010.[10] The general name, "Zespri", has been used for marketing of all green and gold cultivars of kiwifruit from New Zealand since 2012.[10][11]
Kiwi berries are edible berry- or grape-sized fruits similar to fuzzy kiwifruit in taste and appearance, but with thin, smooth green skin. They are primarily produced by three species: Actinidia arguta (hardy kiwi), A. kolomikta (Arctic kiwifruit) and A. polygama (silver vine). They are fast-growing, climbing vines, durable over their growing season. They are referred to as kiwi berry, baby kiwi, dessert kiwi, grape kiwi, or cocktail kiwi.[15]
The cultivar 'Issai' is a hybrid of hardy kiwi and silver vine which can self-pollinate. Grown commercially because of its relatively large fruit, 'Issai' is less hardy than most hardy kiwi.[16][17]
In a 100-gram amount, green kiwifruit provides 61 calories, is 83% water and 15% carbohydrates, with negligible protein and fat (table). It is particularly rich (20% or more of the Daily Value, DV) in vitamin C (112% DV) and vitamin K (38% DV), has a moderate content of vitamin E (10% DV), with no other micronutrients in significant content. Gold kiwifruit has similar nutritional value, although only vitamin C has high content in a 100 gram amount (194% DV, table).
Kiwifruit seed oil contains on average 62% alpha-linolenic acid, an omega-3 fatty acid.[41] Kiwifruit pulp contains carotenoids, such as provitamin A beta-carotene,[42] lutein and zeaxanthin.[43]

[@nojatamniewiem]

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[@johnjay7286]

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[@SuperGastroPL]

Thanks

[@cocinoconmihijaalcantara5471]

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[@somonseam4548]

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[@a.p5079]

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[@SuperGastroPL]

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[@theresetermin3796]

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[@MAX40ification]

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[@SuperGastroPL]

Każdy kolejny będzie lepszy od poprzedniego. Powodzenia!