History of kiwi fruit
Kiwi originated in China and was brought to New Zealand by Chinese missionaries start growing evidence. It was originally known as the Chinese gooseberry and New Zealanders then called kiwi. It is also known as the Hayward Kiwi. In 1970, started commercial cultivation and mounting evidence has made it possible for growing kiwi fruit in other countries.
Kiwi fruit cultivation
It is a vigorous climber with separate male and female plants needed to produce the succulent fruit. Kiwi fruit requires full sun to grow and thrive in soils, deeply dug richly composted and well-watered. Ideally, male and female plants are planted together about 1 meter away on sturdy wire frames or arcs or lines. Kiwi plants require light pruning and frost protection. In very cold areas, kiwi plants will not survive.
Kiwi fruit nutrition
The kiwi is rich in vitamins C, E and a. Contains dietary fiber, potassium, phosphorus, magnesium and copper. He has a remarkable ability to eliminate excess sodium from your body which is good for the average person who eats too much salt. The Chinese believe that it is the small black seeds that perform this amazing feat. Kiwi fruit is also rich in antioxidants to digestive enzymes. Kiwi fruit should be consumed 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 coughing at night. A salad of sliced kiwi fruit with a little cinnamon powder sprinkled on top and a drizzle of honey before bedtime is comforting and helpful. An ancient Chinese cure for shortness of breath and coughing spasms is made fresh kiwi syrup with honey and finely crushed aniseed.
For a breakfast of Kiwi health Booster, try the following recipe:
4 Peel kiwi fruit. Slice and sprinkle with sesame seeds then trickle over a little raw honey. Sprinkle with a .5 teaspoon ground cinnamon, 1 teaspoon grated fresh ginger 2 teaspoons finely chopped Mint. Top with yogurt.