UNITED STATES—I am indeed a fan of tropical fruits like the mango, coconut, papaya, passion fruit and kiwi. Yes, kiwi. It was a staple fruit of mine growing up as a kid, perhaps because no one else liked it. Well it appears now my nephew is a fan of the fruit as well, but there are reasons kiwis are so important for your body.
You’ll know you’re staring at a kiwi because it’s shaped like an egg; the only difference is that it has a hairy brown skin, that I wouldn’t recommend eating. Additionally, picking a proper kiwi is all about texture; make sure its firm, but not too firm. If it’s too firm when you slice the fruit, it will taste a bit tart.
On the inside, the fruit is a colorful green and has a unique design graced with edible black seeds. It’s never a good idea to store the fruit in direct sunlight as it can cause the fruit to ripen much faster. If stored at the right room temperature the fruit can last for a week or two. The fruit contains a protein-dissolving enzyme known as actinidain that is commonly used for meat tenderization.
If your body is lacking vitamin C, the kiwi is the fruit for you as it contains a rich source of the vitamin, as well as vitamin K (good for bone development) and is a source of dietary fiber. Overindulgence in the fruit can lead to mild laxative effects on the body because of its source of fiber. It contains an omega-3 fatty acid because of its edible seeds. The fruit is also a great source of potassium, phosphorous and calcium. Side note: Kiwis are normally used to spruce up the look of deserts, particularly fruit salads, parfaits and some pies.
