What is a Kiwi Fruit?

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The kiwifruit, or often shortened to kiwi in many parts of the world, is the edible berry of a cultivar group of the woody vine Actinidia deliciosa and hybrids between this and other species in the genus Actinidia.

The most common cultivars of kiwifruit are oval, about the size of a large hen’s egg (5–8 cm / 2–3 in long and 4.5–5.5 cm / 1¾–2 in diameter). It has a fibrous, dull brown-green skin and bright green or golden flesh with rows of tiny, black, edible seeds. The fruit has a soft texture and a sweet but unique flavour, and today is a commercial crop in several countries, such as Italy, New Zealand, Chile, Greece and France.

Kiwifruit is a rich source of vitamin C, 1.5 times the DRI scale in the U.S. per 100 grams. Its potassium content by weight is slightly less than that of a banana. It also contains vitamin E, and a small amount of vitamin A. The skin is a good source of flavonoid antioxidants (though it may also retain agricultural pesticides. The kiwifruit seed oil contains on average 62% alpha-linolenic acid, an omega-3 fatty acid. Usually a medium size kiwifruit contains about 46 calories, 0.3 g fat, 1 g protein, 11 g carbohydrates, and 2.6 g dietary fibre found partly in the edible skin. Kiwifruit is often reported to have mild laxative effects, due to its significant level of dietary fiber.

Raw kiwifruit is also rich in the protein-dissolving enzyme actinidin, (in the same family of thiol proteases as papain), which is commercially useful as a meat tenderizer, but can be an allergen for some individuals. Specifically, people allergic to latex, papayas or pineapples are likely to also be allergic to kiwifruit. The fruit also contains calcium oxalate crystals in the form of raphides. Reactions to these chemicals include sweating, tingling and sore mouth or throat; swelling of the lips, tongue and face; rash; vomiting and abdominal pain, heartburn; and, in the most severe cases, breathing difficulties, wheezing and collapse. The most common symptoms are unpleasant itching and soreness of the mouth, with the most common severe symptom being wheezing. Severe symptoms are most likely to occur in young children.

MINI MERINGUES WITH KIWI FRUIT AND LIQUEUR SAUCE

Meringues can be made up to a week ahead; store in an airtight container when cold. lf weather is humid or raining, store in refrigerator. Kirsch is a cherry-flavoured liqueur. This recipe is unsuitable to freeze or microwave.

3 egg whites
3/4 cup castor sugar
1 teaspoon white vinegar
2 tablespoons chopped shredded coconut
300ml carton thickened cream
2 teaspoons icing sugar
2 medium kiwi fruit, sliced

KIWI FRUIT AND LIQUEUR SAUCE
2 medium kiwi fruit
1 teaspoon icing sugar
1 teaspoon Kirsch

Cover oven tray with foil, grease and dust with flour, shake off excess flour. Beat egg whites in small bowl with electric mixer until soft peaks form, gradually add sugar, beat until dissolved, beat in vinegar. Spread meringue into 4 oval shapes on tray, allowing about 4cm between shapes; leave centres hollow. Sprinkle edges with coconut. Bake in very slow oven for about 40 minutes or until meringues are dry and firm to touch. Turn oven off, leave meringues to cool in oven with door ajar.

Beat cream and sifted icing sugar together until firm; fill meringues with cream; top with kiwi fruit and sauce. Kiwi Fruit and Liqueur Sauce: Blend or process ingredients until smooth; strain to remove seeds..

KIWI FRUIT JAM

Citrus pectin is available from health food stores. Recipe unsuitable to freeze or microwave.

12 large kiwi fruit
1/2 teaspoon citrus pectin
2 tablespoons water
2 tablespoons lemon juice
2 cups sugar
green food colouring

Cut fruit into eighths, discard seeds and core. Blend or process pectin, water, lemon juice and 1 tablespoon of the sugar until smooth. Add kiwi fruit, process until they are roughly chopped (not smooth).

Combine kiwi fruit mixture and remaining sugar in large saucepan or boiler (mixture should not be more than 5cm deep at this stage). Stir constantly over heat, without boiling, until sugar is dissolved. Bring to the boil, boil rapidly, uncovered, without stirring, for about 10 minutes or until a teaspoon of mixture will jell when tested on a cold saucer. Tint with food colouring, if desired, mix well, allow bubbles to subside. Pour into hot sterilised jars, seal when cold.

KIWI FRUIT WATER ICE

Ice can be made up to 2 days in advance. This recipe is unsuitable to microwave.

8 medium kiwi fruit
1 cup sugar
1 cup water
1 cup dry white wine
1 cup water, extra

Blend or process kiwi fruit until smooth. Push pulp through sieve to remove seeds. Place sugar and water in saucepan, stir constantly over heat, without boiling, until sugar is dissolved. Bring to the boil, boil rapidly 3 minutes, without stirring. Remove sugar syrup from heat, cool for 5 minutes; stir in kiwi fruit with remaining ingredients.

Pour into lamington pan, cover with foil; freeze until mixture is starting to set around edges of pan. Remove from freezer, mix well with a fork, cover; freeze overnight.

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