The kiwi is an ovoid fruit, of variable size and covered with a thin brown skin, slightly hairy. Get the Kiwi coloring pictures below. They are available with no charge and registration. Happy coloring.
Scientific research indicates that kiwi is an outstanding source of vitamins, minerals, fiber, and phytochemicals.
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Kiwifruit has an exceptionally high concentration of vitamin C. An average-sized fruit can provide about 90 mg of vitamin C, which is far more than the recommended daily intake of about 60 mg.
The kiwi is an ovoid fruit, of variable size and covered with a thin brown skin, slightly hairy. It can be 4 to 7.5cm long by 3.5 to 5cm wide, and the weight varies from 30-150g depending on the variety, the climate conditions, and the cultivation system.
The pulp can be green in color with different shades depending on the variety, tender, juicy, and with a bittersweet flavor. It has numerous small black edible seeds.
The pulp’s color and the delicate flavor of the same that reminds in part to the grape, to the strawberry, and the pineapple, make it very pleasant.
Kiwi is eaten fresh as a fruit, in salads, or as an accompaniment to various dishes. It can be peeled whole or split in half and eaten by spoonfuls.
It contains an enzyme called actinidine that degrades proteins, which is why it can be used to soften the flesh before cooking and thus reduce the cooking time by rubbing it with the fruit pulp.
Actinidine prevents the coagulation of the gelatine and is also responsible for the bitter taste of dairy products when eaten mixed with kiwi fruit.
Kiwi can also be cooked in butter as a sweet-and-sour sauce to accompany meat dishes. Jams, sherbets, slush drinks, baked goods, and even alcoholic and non-alcoholic liqueurs can be made.
Kiwifruit is an excellent source of vitamin C, containing almost twice as much as some citrus fruits. It is also rich in minerals such as potassium, iron, and calcium.
Kiwis can be found all year round because there is a shift between the different harvesting seasons in each producing country. From mid-May to the end of November in New Zealand, the rest of the time in the Mediterranean countries, Chile and also in California and Australia.
This is a product that has developed commercially in recent years thanks to marketing work carried out by New Zealand, which is an example of how to make a “new product” known.
Kiwis can be kept for up to six months, and ripening is slow, taking place at room temperature. To speed up this process, they can be kept with apples or bananas which release ethylene.
Kiwi is a climacteric fruit whose breathing intensity is influenced by and correlated with the ethylene present in the atmosphere or with that of endogenous origin.