Kiwifruit Month
The Kiwifruit
History of the Kiwifruit.
Originally discovered in the Chang Kiang Valley of China, kiwifruit was considered a delicacy by the great Khans who enjoyed the emerald green color and wonderful flavor. By the mid-1800s, the fruit had found its way into other countries and was nicknamed the Chinese gooseberry. New Zealand growers started to export this exotic fruit to specialized markets around the world.
Then in 1962, a California produce dealer began importing New Zealand gooseberries. The dealer renamed the product "kiwifruit" because of its resemblance to the fuzzy brown kiwi — New Zealand's funny-looking national bird. By the late 1960s, California began producing its own kiwifruit in the Delano and Gridley areas.
How to Eat A Kiwi
There's no "right" or "wrong" way to eat California Kiwifruit. But since most people find that slicing and scooping is a good way to get the most from their kiwifruit, we coined the word "slooping" to describe it! Here's how to sloop your kiwi:
Using a sharp knife, slice the kiwifruit lengthwise to create two identical halves. Then use a spoon to scoop the sweet, delicious meat of the kiwifruit from each half. Looking for maximum fiber and nutrition? Don't throw that skin away! It's loaded with nutrients and fiber, so rinse it off and bite right in!
The kiwifruit is a rich source of Vitamin C, Vitamin B6, Vitamin K, and Fiber. It is low in calories, low in sodium, has no cholesterol, and only a small amount of fat.
One Large Kiwifruit weighs about 3.5 ounces (100 grams) and provides the following nutrition.
Kiwi Raspberry Parfail
Makes 1 serving
2 cookies crumbled
4 oz yogurt, low fat
4 oz yogurt, low fat
2 kiwifruit, peeled, dice
1/2c raspberries
1/2c raspberries
2-3 fresh mint leaves
Directions
Layer the ingredients in the following order:
- Cookie crumbles
- Raspberries
- Yogurt, low fat
- Kiwi
- Garnish. Raspberry and Mint leaves
- Refrigerate until ready to serve.
