The kiwi is a small but powerful little fruit. It has twice the Vitamin C content of an average-sized orange and is also a good source of potassium. In addition, kiwi is loaded with fibre, which makes it a mild natural laxative.
The fruit owes its name to the Kiwi bird, the flightless bird that is native to New Zealand. But New Zealand, the country that is synonymous with the fruit, is actually in second place in terms of kiwi production. Believe it or not, Italy, which is more popularly known for its olive oil, wine, pasta, and a host of other delicacies, is the world’s largest grower of kiwi.
Kiwi production in Italy is a booming business with an annual production of more than 400,000 tons of which about 80 per cent is exported. So why are there an abundance of kiwifruits being grown in Italy? Well, the kiwi plant adapts well to the infrastructure used for grapes. And it also gives Italian farmers more bang for their buck and hard labour since the green fruit can earn three times as much as grapes.
Since kiwi tastes similar to banana, pineapple and strawberry, it is a great partner for these fruits. For a supreme fruit salad, mix together cubed pieces of banana, pineapple, strawberry and kiwi. Add a splash of Cognac and you are on your way to a delicious and refreshing dessert.
The only downside is that kiwi can be allergic to some people since it contains an enzyme called actinidine, which breaks down protein. This can cause symptoms like itching or even wheezing.
The upside is that this enzyme is a fantastic meat tenderizer so you can rub a mashed kiwi over your next steak or poultry to season for about 30 minutes before you cook it.
For a refreshing drink, simply scoop out kiwi pulp and blend it along with a complementary fruit like pineapple. Stir in Rum or Vodka. Add ice cubes and enjoy.
Kiwi works well in pie fillings when combined with lemons in a meringue pie or in a cheesecake. The naturally tart flavour of the fruit lends itself to sorbets.

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