Sushi
History
The kiwifruit is a fruit with a very interesting history and whose recent rise in popularity reflects a combination of an appreciation for its taste, nutritional value, unique appearance and, surprisingly, its changing name.
Native to China, kiwifruits were originally known as Yang Tao. They were brought to New Zealand from China by missionaries in the early 20th century with the first commercial plantings occurring several decades later. In 1960, they were renamed Chinese Gooseberries.
In 1961, Chinese Gooseberries made their first appearance at a restaurant in the United States and were subsequently "discovered" by an American produce distributor who felt that the U.S. market would be very receptive to this uniquely exotic fruit. She initiated the import of these fruits into the United States in 1962, but to meet what was felt to be burgeoning demand, changed its name from Chinese Gooseberry to kiwifruit, in honor of the native bird of New Zealand, the kiwi, whose brown fuzzy coat resembled the skin of this unique fruit. Currently, Italy, New Zealand, Chile, France, Japan and the United States are among the leading commercial producers of kiwifruit.
Nutritional Profile
Kiwifruit is an excellent source of vitamin C and vitamin K as well as a very good source of copper and dietary fiber. It is also a good source of vitamin E, potassium, folate, and manganese.
Packed with more vitamin C than an equivalent amount of orange, the bright green flesh of the kiwifruit speckled with tiny black seeds adds a dramatic tropical flair to any fruit salad. California kiwifruit is available November through May, while the New Zealand crop hits the market June through October making fresh kiwis available year round.
The kiwifruit is a small fruit approximately 3 inches long and weighing about four ounces. Its green flesh is almost creamy in consistency with an invigorating taste reminiscent of strawberries, melons and bananas, yet with its own unique sweet flavor.
