Fruit – Vegetable – Tropical Fruits
Kiwis come from China; monkeys consumed them in the valleys of the Yangtze River to quench their thirst — hence, the synonym Ape’s peach. The New Zealander James McGregor brought the seeds from China to New Zealand in around 1906. Alexander Allison raised the first plants and yielded the first crop in 1910. And the kiwi changed from the Chinese yáng táo (Yang peach) to being named after an animal that only lives in New Zealand: a chicken-sized flightless bird with a chubby body and a brown plumage. The New Zealand kiwi export began after the Second World War.
Kiwi are creeping plants which entwine themselves up to 8 m high and yield hairy fruits about the size of a hen’s egg.
Besides New Zealand, Italy, France, Greece, Spain, California, Chile and Israel also cultivate kiwis.
All the year round from the countries mentioned obove.
They may be spooed out and eaten raw as well as used in sweet and hearty salads. They can be mashed for sweet soups, creams or drinks and stewed for compote or boiled down for jam.
Ripe fruits can be stored in the fridge for about two weeks and for four days at room temperature.