Kiwi Fruit History
The Kiwi Fruit originates in China and was taken to New Zealand by Chinese missionaries to start growing trials. It was originally known as the Chinese gooseberry and the New Zealanders then named it the Kiwi Fruit. It is also known as the Hayward Kiwi. In the 1970's, commercial cultivation began and the growing trials made it possible for growing kiwi fruit in other countries.
Growing Kiwi Fruit
It's a vigorous climber with separate male and female plants needed to produce the luscious fruit. Kiwi fruit require full sun for growing and thrive in richly composted, deeply dug and well watered soils. Ideally, male and female plants are planted together about 1meter apart on sturdy frames or arches or wire rows. Kiwi plants require light pruning and protection from frost. In very cold areas, kiwi plants will not survive.
Kiwi Fruit Nutrition
The Kiwi Fruit is rich in vitamins C, E and A. It contains dietary fibre, potassium, phosphorous, magnesium and copper. It has a remarkable ability to remove excess sodium from the body which is good for the average person who eats too much salt. The Chinese believe that it's the tiny black seeds that perform this amazing feat. The Kiwi fruit is also rich in antioxidants ad digestive enzymes. Kiwi fruit should be eaten as soon as possible after being cut as these enzymes make the fruit go soggy.
Health Benefits
Kiwi fruit is said to promote respiratory health and ease wheezing and night coughing. A fruit salad of sliced kiwi fruit with a little cinnamon powder sprinkled over and a dribble of honey before bedtime is comforting and helpful. An ancient Chinese cure for shortness of breath and coughing spasms is syrup made of fresh kiwi fruit with honey and finely crushed aniseed.
For a Kiwi Health Booster Breakfast, try the following recipe:
Peel 4 ripe kiwi fruits. Slice them and sprinkle with sesame seeds then dribble over a little raw honey. Sprinkle with a ½ teaspoon of cinnamon powder, 1 teaspoon of freshly grated ginger and 2 teaspoons of finely chopped mint. Top with plain yogurt.
Katherine Oosthuis
The Kiwi Fruit originates in China and was taken to New Zealand by Chinese missionaries to start growing trials. It was originally known as the Chinese gooseberry and the New Zealanders then named it the Kiwi Fruit. It is also known as the Hayward Kiwi. In the 1970's, commercial cultivation began and the growing trials made it possible for growing kiwi fruit in other countries.
Growing Kiwi Fruit
It's a vigorous climber with separate male and female plants needed to produce the luscious fruit. Kiwi fruit require full sun for growing and thrive in richly composted, deeply dug and well watered soils. Ideally, male and female plants are planted together about 1meter apart on sturdy frames or arches or wire rows. Kiwi plants require light pruning and protection from frost. In very cold areas, kiwi plants will not survive.
Kiwi Fruit Nutrition
The Kiwi Fruit is rich in vitamins C, E and A. It contains dietary fibre, potassium, phosphorous, magnesium and copper. It has a remarkable ability to remove excess sodium from the body which is good for the average person who eats too much salt. The Chinese believe that it's the tiny black seeds that perform this amazing feat. The Kiwi fruit is also rich in antioxidants ad digestive enzymes. Kiwi fruit should be eaten as soon as possible after being cut as these enzymes make the fruit go soggy.
Health Benefits
Kiwi fruit is said to promote respiratory health and ease wheezing and night coughing. A fruit salad of sliced kiwi fruit with a little cinnamon powder sprinkled over and a dribble of honey before bedtime is comforting and helpful. An ancient Chinese cure for shortness of breath and coughing spasms is syrup made of fresh kiwi fruit with honey and finely crushed aniseed.
For a Kiwi Health Booster Breakfast, try the following recipe:
Peel 4 ripe kiwi fruits. Slice them and sprinkle with sesame seeds then dribble over a little raw honey. Sprinkle with a ½ teaspoon of cinnamon powder, 1 teaspoon of freshly grated ginger and 2 teaspoons of finely chopped mint. Top with plain yogurt.
Katherine Oosthuis
