The kiwifruit, which is usually just called kiwi in several areas of the globe, is a vine growing berry. It has a soft texture, uniquely sweet flavor, and fiber like, dull greenish-brown skin. Currently, it remains a cash crop in many countries, including France, New Zealand Italy, Greece, and Chile. If you were to look at a picture of a kiwi fruit, you would see why it is named for its feathery, brown appearance that is much like New Zealand Kiwi bird.
When considering the health benefits of kiwi fruit, note these facts on kiwi fruit: it is a great source of fiber, vitamins C, E and A and potassium, vitamin E. Alpha-linolenic acid, and omega-3 fatty acid can be found in the skin making it a good source of flavonoid antioxidants.
Most likely due to the omega-3’s and vitamin E in the seeds, Kiwifruit naturally acts as a blood thinner. Eating two kiwifruit each day for a month was proven by research to lower the risks of blood clots by lowering the triglycerides in the blood as well as lowering platelet aggregation just like aspirin regimens do. Kiwifruit is a rich source of antioxidant carotenoids, including zeaxanthin, lutein, and pro-vitamin A beta-carotene.
Hard kiwifruit will ripen in three to seven days if kept at room temperature. However, don’t keep them in direct sunlight. If you put them in a paper sack with a banana, apple or pear, they will ripen faster. It should be kept separately in the refrigerator once it is ripe for the same reason- being around other fruits makes them become over-ripe because they are sensitive to an ethylene gas that other fruits give off as they ripen. A kiwifruit will often keep for a week or two.