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27 Feb 2021, Edition - 2055, Saturday

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Health Matters




Kiwi fruit or kiwi berry is an edible berry that has a soft texture and a sweet flesh. The fibrous greenish-brown outer portion shields the bright green flesh. The center of the fruit has black tiny edible seeds. Kiwi fruit is now a commercial crop in countries like Italy, France, Greece and New Zealand.

The creamy flesh tastes like a mixture of strawberries and bananas, yet has its own distinct tang.

The most common kiwi species is Hayward kiwi, which is exceptionally large and has a superior flavor. The fruit has good keeping quality. It is a very popular kiwi variety in New Zealand.

Other two popular kiwi varieties are Hardy kiwi and Silvervine kiwi that have a smooth-skin in the size of a cherry. The flesh of these fruit has a golden yellow-green shade.

One can determine if the fruit is ready to savour by checking its ripened state. Immature fruits are hard while fully ripened fruits yield to gentle pressure.

Nutritional Value

1. Kiwi fruit is rich in Vitamin C potassium and magnesium. It contains dietary fiber that reduces high cholesterol level.
2. The fruit is rich in antioxidants.
3. Having a kiwi fruit is said to improve eye sight.
4. A recent study states that eating kiwi fruit regularly aids better digestion. Kiwi fruit is rich in acintinidin, an enzyme that promotes proper functioning of the digestive system.

Did you know?

Kiwi fruit is more than 700 years old.
Kiwi fruit was first grown in China, where it was known by the name ‘Yang Tao.’

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