Kiwi Fruit

Native to China, kiwi fruits  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, and later kiwi, after the native bird of New Zealand, since its brown, fuzzy coat resembled the skin of the fruit. 
Packed with more vitamin C then an equivalent amount of orange, the bright green flesh of the kiwi fruit, speckled with tiny, black seeds, adds a dramatic, tropical flair to any fruit salad, its green flesh is almost creamy in consistency, yet with its own unique with an invigorating taste, reminiscent of strawberries, melons and bananas, yet with its own unique sweet flavour.   

Kiwi  fruit is an excellent source of vitamin c and polyphenols, and a good source of vitamin E , magnesium, potassium and copper, all of which may function individually, or in concert to protect the blood vessels and heart

When selecting kiwi fruits, hold them between your thumb and forefinger and gently apply pressure.
Avoid those that are very soft, shrivelled or have been bruised, or damp spots.
Kiwi fruits are usually available throughout the year.
Placing a kiwi in a paper bag with a banana or pear or apple will speed up the ripening process.
They can be stored either at room temperature or in a refrigerator.