Description
Kiwi fruit (scientific name: Actinidia chinensis Planch), also known as kiwi fruit (kiwi fruit is an artificially selected variety of kiwi fruit, which has become a synonym for kiwi fruit because it is widely used). China is the origin of kiwifruit and was introduced to New Zealand in the early 20th century. On November 6, 2008, at the International Kiwi Fruit Conference held in New Zealand, more than 200 experts from 19 countries in the world unanimously determined that China is the origin of kiwifruit, and the origin of world kiwifruit is Wuduhe Town, Yiling District, Yichang City, Hubei Province.
The shape of the fruit is generally elliptical, with a yellowish-brown appearance in the early stage, and reddish-brown after maturity. The skin is covered with dense hairs. The flesh is edible, and the flesh is bright green and a row of black or red seeds. Kiwifruit is called kiwi fruit because it likes to eat. It is also said that it is named because the skin is covered with hair and looks like a kiwi. It is a kind of fruit with tender quality, rich nutrition and delicious flavor.
Kiwi fruit has a soft texture and a sweet and sour taste. The taste is described as a mixture of strawberry, banana and pineapple. In addition to organic matter such as actinidin, proteolytic enzymes, tannin, pectin and sugars, as well as trace elements such as calcium, potassium, selenium, zinc, germanium, and 17 amino acids required by the human body, kiwi fruit is also rich in vitamin C and grapes. Acid, fructose, citric acid, malic acid, fat.
