In China, in the homeland of the kiwi, it is called the "monkey peach", because of the shaggy skin that covers the fruit
Wild kiwi weighs only 30 grams, while cultivated already about 70-100.
Despite its large size and hairy skin, kiwi is a berry. Chinese emperors used it as an aphrodisiac in ancient times.
Kiwi is practically not eaten by insects.
The Europeans called the kiwi the Chinese gooseberry, although they are not actually related. Kiwi is a liana, and a gooseberry is a bush.
Kiwi vines live in the water during the summer. Each vine shakes half a liter of water per day during the growing season.
Kiwis continue to grow and ripen after being harvested.
Kiwi was originally discovered in northern China, in the Yangtze River Valley. Missionaries brought them to other countries.
When New Zealanders began exporting it to the United States in the 1950s, the name "kiwi" was coined for the similarity of the shape of the fruit to the body of the New Zealand kiwi bird, which is the emblem of that country.
Interestingly, kiwi contains more vitamin C than citrus fruits. The high potassium content makes kiwi useful for some forms of hypertension, iodine deficiency.
Want to make kiwi jelly? Take your time, otherwise you can ruin everything. Some fruits such as pineapple, kiwi, mango and papaya contain an enzyme that prevents gelatin from hardening and breaks down its structure. Therefore, these fruits should be processed before making jelly - nothing complicated, just pour over with boiling water.
In 1992, a new type of kiwi was introduced in New Zealand - gold (Gold kiwi). The calorie content of yellow kiwi is only 100 kcal per 100g. They are excellent at burning fats, improving digestion and promoting weight loss. They are respectively more expensive than their simple counterparts.
Back in 1970, only 2, 000 tons of kiwi were supplied to the international market, and in 2010 already 1, 500 thousand tons. The leading exporters of kiwi are Italy, New Zealand and Chile.