DESCRIPTION OF THE KIWI
The kiwi is oval in shape, the skin is small, corrugated and rough, and its colour varies from brownish-fawn to light green. The inside of the kiwi is light green and full of small black seeds. The smell of this fruit is delicate and subtle, reminiscent of tropical fruit aromas. The taste of the kiwi can be described as refreshing, sweet and sour and intensely fruity.
ORIGIN
Kiwi is a fruit native to New Zealand. It is now grown in many countries especially in Greece in the areas of Kavala, Katerini, Larissa and Imphatia. Kiwi is a seasonal fruit available from November to May.
WHY YOU SHOULD CONSUME KIWI?
- Kiwi is a source of vitamin C, which benefits immune system health.
- It helps in the production of collagen, which maintains the skin, bones and connective tissues.
- Kiwi is rich in potassium, which helps regulate blood pressure.
- It is a source of fibre, which regulates the digestive tract.
USE OF KIWI
Kiwi is not a traditional ingredient in Greek cuisine, but it can be successfully used as a dessert or addition to fruit salads, as well as an ingredient in smoothies and cocktails.
CULTIVATION
OF KIWI
Kiwi is a monoecious plant, which means that there are male and female flowers on the same plant. To ensure effective pollination and fruiting, at least several male plants per female plant should be planted in a plantation.
Kiwi requires a warm and humid climate and fertile soil. It grows best at temperatures between 20 and 30 degrees Celsius.
FUN FACTS
- Kiwi can be stored for 6 months without much loss.
- Kiwi consists of 83% water.
- It provides 123% of the daily requirement of vitamin C.
- In 100 grams, there are 60 kcal.
- The name comes from the kiwi bird, which is the national symbol of New Zealand.
- Kiwi production in Greece is 11% of world production.