IBERIAN KIWI

Kiwis are native to the mountains of China. It arrived in New Zealand (one of the major producers) in the early 20th century and was not cultivated in the US until the 1970s. In Brazil, it began to be cultivated in the 1980s. It could be said that it is a modern plant, recently introduced in European and American markets considering the origin of all other fruits.

It is a climbing plant, belonging to the family Actinidiasea. It requires a temperate climate with plenty of humidity, as it is a subtropical crop. It is one of the healthiest fruits.

The main producing countries are: Italy, France, New Zealand, Chile, and Brazil. In Spain, national kiwi is also commercialized almost all year round, except for the summer months. It is produced in Galicia and to a lesser extent in the entire northern coast (Asturias, Cantabria, Basque Country, and Navarra).

Properties / Health Benefits of Kiwis

Varieties / Seasonality of Kiwis

Kiwi Recipes

Kiwis contain a lot of fiber, few calories, many vitamins (especially E), and carbohydrates. The most recent research shows it as a health icon, making it one of the universally recommended fruits. Kiwis contain:

• Vitamins: it has a lot of Vitamin E, as well as C, B3, B6, B2, B1, K.
• Minerals: Potassium, Iodine, Calcium, Phosphorus, Iron, Sodium.
• Others: Folate, Antioxidants, Riboflavin, Thiamine, Niacin.

Properties and benefits:

• Stress.
• Fluid retention problems (diuretic).
• Intestinal transit problems, constipation (strong laxative power).
• Hypertension.
• Kidney insufficiency.
• Vision.
• Boosting the immune system.
• Menopause, pregnancy.
• Colds.
• Strengthening the immune system, promoting the formation of red and white blood cells and antibodies.
• Anti-inflammatory.
• Cardiovascular problems.
• Facilitating digestion.

Interesting articles:

• an excellent diet for quick weight loss without many associated problems.

The most valued varieties of kiwi by consumers are:

• Green flesh kiwi: oval shape, brown skin with tiny fuzz, emerald green flesh. Very refreshing sweet and sour flavor. The Hayward variety is the most abundant in the market (around 95%). The most valued in terms of taste and texture is the one imported from New Zealand.
• Kiwigold Kiwi. Flatter in shape, with a small crown on one end and smooth brown skin (without fuzz), the flesh is golden in color. It has a more exotic flavor and is quite sweet, similar to a combination of melon and peach. This variety is the most recently introduced in the markets.

Tips for buying: When buying them, we should make sure they are not too ripe. Soft kiwis tend to have a taste deficit, even an unpleasant taste.

Storage: Leave them at room temperature, in a cool place, and inside a food container or bag, they can be kept well for about a week and a half. A trick to ripen them quickly if we have bought them green is to

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