This archive report was first published on 10 November 2019.
Published on November 10, 2019, the kiwi fruit has a rich history that spans centuries. Originally known as the Chinese gooseberry, it was native to Northern China before being introduced to New Zealand by missionaries.
Today, the kiwi fruit is New Zealand's national fruit and is prized for its unique appearance and numerous health benefits. The fruit has a brown fuzzy skin and a velvety bright green flesh that is sprinkled with a ring of tiny, edible black seeds.
The kiwi fruit is not only a delicious addition to salads, smoothies, and toppings, but it also offers a range of health benefits. It has been shown to alleviate symptoms of asthma, is anti-cancer, maintains cardiovascular health, slows down macular degeneration, controls diabetes, and more.
One of the key benefits of the kiwi fruit is its high dietary fibre content, as well as its rich source of Vitamin C, Vitamin B5, Folate, and Vitamin E. It also contains a significant amount of Potassium and other metals in moderate quantities.
However, the kiwi fruit is not for everyone. Some people may react to it, showing symptoms of oral allergy syndrome, which can cause a person's mouth and throat to feel itchy and tingly, as well as swelling and skin rashes.
Despite its potential drawbacks, the kiwi fruit remains a popular and nutritious choice for many people. In fact, with a price tag of Sh100 for 2-4 pieces when in season, and Sh80-100 per fruit off-season, it is an affordable option for those looking to add some variety to their diet.
