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 Kiwifruits
On the outside a kiwifruit looks
like a fuzzy brown egg; on the inside its bright green flesh is sprinkled
with a ring of small, black seeds. It has a distinctive, somewhat tart
flavor with overtones of fruits and berries.
The kiwi originated in China and
was known as the Chinese gooseberry until New Zealand fruit growers renamed
it for their national bird and began exporting it. Kiwis were once
considered an exotic fruit, but they are now grown in California and have
become increasingly plentiful. Kiwis are harvested while green and can be
kept in cold storage for 6 to 10 months, making them available for most of
the year. Ripe kiwis are eaten raw; even the skin can be consumed if it is
defuzzed.
A large kiwi provides about 80 mg
of vitamin C and the fruits are richly endowed with phytochemicals. A large
4-oz (115 g) fruit contains more than 100 mg. It also provides a good amount
of potassium and pectin, a soluble fiber that helps control blood
cholesterol levels. Kiwis contain both lutein and zeaxanthin, antioxidants
associated with eye health. A 4-oz (115 g) serving has only 70 calories.
An enzyme (actinidin) that is a
natural meat tenderizer is found in kiwi. The fruit can be used as a
marinade to tenderize tough meats. Rubbing the meat with a cut kiwi and
waiting 30 to 60 minutes before cooking will tenderize the meat without
imparting any flavor from the fruit. this enzyme also will keep gelatin from
setting and will curdle milk and cream; these effects can be prevented by
poaching the fruit beforehand. Don't overcook the fruit, however; it quickly
turns to mush. |
