History of kiwi and its different types

Kiwi or Chinese gooseberry has history of several thousand years and has different types. This plant is native to mainland China and Taiwan and also grew commercially in New Zealand and California. This fruit has a slightly acidic taste and can eat raw or cooked. This juice is sometimes use as a meat softener. Raw kiwi is rich in vitamins C and K.

It was in the early 20th century that a missionary named Isabel Frazier brought fruit from China to New Zealand after visiting schools in China. In 1906, the first kiwi tree planted by a kindergartener named Alexander Allison planted, and by 1910 the first kiwi fruit harvested in New Zealand. More and more growers started growing kiwifruit from Auckland, Wangwei, Fielding and Tauranga. This fresh and juicy fruit did not call kiwi until in 1958 a fruit packing company in Auckland changed its name to kiwi.

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Health benefits of dried kiwi

Different types of kiwi

Kiwi has different types and varieties, there are about 60 species. Their fruits are quite variable, although most of them are easily known as kiwi because of their shape, but the skin of the fruit varies in size, fluff and color. The best-selling kiwi is derived from A. deliciosa (fuzzy kiwi). Other commonly eaten species include A. chinensis (Golden kiwi), A. coriacea (Chinese egg gooseberry), A. arguta (Hardy kiwifruit), A. kolomikta (Arctic kiwifruit), A. melanandra (Purple kiwi), A. polygama (Silver vine) and A. purpurea (Hearty red kiwifruit).

Kiwi storage

Kiwis can be stored for a long time, from four to six months at 31 to 32 degrees Fahrenheit (-5 to 0 degrees Celsius), provided they are kept away from other ripe fruits. To preserve the kiwi, cool the fruit as soon as possible after picking and store it at high humidity. The colder the storage temperature of the kiwi results in the longer the storage time of the kiwi. To store kiwis for up to two months, pick the fruits while they are still firm and store them immediately in the refrigerator and in a plastic bag. To ripen the kiwi fruit, take them out of the fridge and place them at room temperature with an apple or banana to ripen quickly. They also ripe in room temperature on their own, but it takes a little longer.

Kiwi exports by country

Top 10 countries with the most kiwifruit exports in 2019

1. New Zealand: US $ 1.5 billion (51.3% of total kiwifruit exports)
2. Italy: $ 498.1 million (17.1%)
3. Belgium: $ 225.2 million (7.7%)
4. Chile: $ 172.3 million (5.9%)
5. Greece: $ 161.3 million (5.5%)
6. Netherlands: $ 80.5 million (2.8%)
7. Iran: $ 64.6 million (2 2.2 million)
8. Spain: $ 34.2 million (1.2%)
9. United States: $ 33.1 million (1. 1.1)
10. Hong Kong: $ 25.7 million (0.9%)

The nutrition facts of kiwi

The nutritional value of kiwi per 100 grams

• Fat 0.5 g
• Sodium 3 mg
• Potassium 312 mg
• Carbohydrates 15 g
• Dietary fiber 3 g
• Sugar 9 grams
• Protein 1.1 g
• Calcium 34 mg
• Iron 0.31 mg

Dried kiwi benefits

Dried kiwi can be considered as a substitute for fresh kiwi with many health benefits which is low in fat, low in calories and provides healthy minerals and fiber. However, it is often high in sugar, so only include it in your daily routine consumption if you are on a diet.

Ref:

1. History of kiwi and its different types
2. Harvesting Kiwi Fruit: How And When To Harvest Kiwis