Kiwi
KIWI.
INTRODUCTION

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The kiwi comes from a climbing plant that receives the same name and belongs to the family of the Actinidiáceas, which includes approximately 300 trees and shrubs, many of proper climbing and ornamental them of the south hemisphere. In spite of his slightly attractive external aspect, it is a question of a very tasty fruit, of interesting nourishing properties and very healthy.




ORIGIN AND VARIETIES


It is an exotic fruit that comes from the hillsides of the Himalayas, specifically of Continental China. New Zealand, Brazil, Italy and Chile, there are the principal producing countries. Some of the most important varieties are: Kaquiara II and MG-6, of agreeable flavor and emerald green pulp and, in Spain, the variety delightful Actinidia, proceeding from the Hayward. Other less important varieties for the small size of his fruits are: Monty, Abbot, Dark brown, Kramer, Blake, Tomuri and Matua.

HIS BEST EPOCH

This fruit, on having matured in winter, appears on the market from October and it is supported in perfect conditions until May. Nevertheless, other varieties like the kiwi proceeding from New Zealand, also can be consumed from ends of May up to beginning of November.

CHARACTERISTICS

It forms: it is a berry with form of ellipse and covering of a skin replete with fluffinesses.

Size and weight: his size is similar to that of a big egg and it weighs approximately 80 grams, according to the variety of which it is a question (Abbot, Dark brown, Monty, Hayward, etc.).

Color: the skin is brown and it is covered with small filaments as hair and his pulp has an emerald green color and it is replete with small pips of black color, arranged in the shape of circle.

Flavor: it has a sweet and sour and very refreshing flavor.

The fruit is gathered in the middle of October and beginning of November in Spain. These fruits are not eatable immediately after his compilation, but when it is observed that they have a slightly soft consistency to the tact. After the compilation, part of the fruits is stored in cold-storage rooms for his conservation until June, when they are exported to countries of the European Union. The stiff one is carried out in cartons for a better transport and presentation.


HOW TO CHOOSE IT


At the time of buying this fruit, it is necessary to choose intact copies and without spots. The very soft or damaged kiwis must be discarded because they have less flavor or strange flavors. The size does not influence the quality of the fruit. In a fresh place, the kiwi can survive for the long time whenever it is protected against the dehydration, for example with bags of food use. If we it preserve to temperature ambience, it bears us up to 15 days; if we refresh it, one month and if we freeze it, up to 6 months. If it is wished that to be maturing, them ambience will be left to temperature. The maturation of the kiwi is very slow, being able to accelerate if we introduce them in bags together with apples or pears, which detach ethylene. This way, the kiwis are obtained in his ripeness point concerning 8-10 days.



Composition for 100 grams of eatable portion
Calories 54,2
Carbohydrates (g) 12,1
Fibre (g) 1,5
Potassium (mg) 314
Magnesium (mg) 27
Provitamina A (mcg) 3
Acid fólico (mcg) 29,3
Vitamin C (mg) 94
mcg = micrograms
NOURISHING PROPERTIES


His majority component is the water. It is of moderate caloric contribution, for his carbohydrates quantity. He emphasizes his content in vitamin C; more of the double that an orange, and vitamins of the group B, between them the acid fólico. Likewise it is rich in minerals like potassium, magnesium and fibre, soluble and insoluble, with a powerful laxative effect. The fibre improves the intestinal transit. The vitamin C intervenes in the formation of collagen, bones and teeth, red globules and favors the absorption of the iron of the food and the resistance to the infections. The acid fólico collaborates in the production of red and white globules, in the material synthesis genetically and the formation antibodies of the immune system. The magnesium is related to the functioning of intestine, nerves and muscles, is part of bones and teeth, improves the immunity and possesses a soft laxative effect. The potassium is necessary for the transmission and generation of the nervous impulse, for the normal muscular activity and it intervenes in the water balance inside and out of the cell.




AS REGARDS THE HEALTH
Easy to consume; peeled or divided by the half and with help of a teaspoon, it turns out to be very attractive and appetizing for those who are not habitual fruit consumers. For this motive and due to his nourishing properties and the contribution of substances of antirust action, his consumption is adapted for the children, the young people, the adults, the sportsmen, the pregnant women or nursing mothers and the biggest persons.

For his vitamins contribution C and acidic fólico, there are recommended especially those who have a major risk of suffering lacks of the above mentioned nutrients: persons who do not tolerate or he is disliked by the citrus fruits, the pepper or other vegetables, which are an almost exclusive vitamin source C in our feeding or for persons whose nourishing needs are increased. Some of these situations are: periods of growth, pregnancy and breast feeding. Likewise, the tobacco, the abuse of the alcohol, the employment of certain medicines, the stress and diminished defenses, the intense physical activity, the cancer and the AIDS, the caused digestive losses chronic inflammatory illnesses.

The vitamin C, like antirust, helps to reduce the risk of multiple illnesses, between them, cardiovascular, the degenerative ones and even the cancer. Also, because the vitamin C increases the absorption of the iron of the food, it is advised in case of anemia ferropénica, accompanying to the food rich in iron or to the supplements of this mineral since this accelerates the recovery. His wealth in acid fólico awards to the kiwi the property of improving or preparing anemias and reducing the cardiovascular risk and of forked thorn, a disorder of the nervous system that can happen in the fetus during the first months of gestation.

His fibre content awards his laxative properties. The fibre prepares or improves the constipation, helps to reduce the cholesterol valuations in blood and to the good control of the glycemia in the persons who have diabetes. He exercises an effect saciante, what he benefits to the persons who carry out a diet to lose weight. Also, for his potassium plenty and under sodium contribution, they turn out to be very advisable for those persons who suffer from arterial hypertension or complaints of blood glasses and heart. His potassium content, it will have to be born in mind by the persons who suffer from renal insufficiency and who need of special diets controlled in this mineral. Nevertheless, who take diuretics that eliminate potassium and the persons with bulimia will benefit from his consumption.


CURIOSITIES
The introduction of this fruit in New Zealand, was successful that assigned the name of kiwi to him, considering his resemblance with the body of not flying bird called like that and that appears in the national emblem. There exist varieties in which the fruits are devoid of fluffinesses.


HOW TO PREPARE IT

The kiwi is consumed especially like fresh fruit. It breaks for the half and eats up with teaspoon or is peeled. It is used like ingredient accompanying to different plates, although in general with decorative ends. Also it is added to the salads and is used to prepare jams, sherbets, soft drinks with ice, drinks and confectioner's products. Although less frequent, the kiwi also can be cooked, rehogado with butter, for the making of sauces of plates of meat.











STUFFED KIWIS OF TENDER CHEESE

4
30'
minimum

Ingredients

- 10 kiwis
- 125 grams of tender cheese
- 1 teaspoonful of sweet paprika
- ground black pepper and salt
- 5 spoonfuls of the juice of 1 lemon
- 9 virgin olive oil spoonfuls
- 6 soup spoonfuls of oil and salt

To remove or to cut the tops of the kiwis. With a vaciador, to extract the central part of the pulp and to reserve it for the sauce. To mix well the tender cheese in crushed bits, the paprika and the pepper. It has to remain homogeneous. To prepare the sauce, to crush well the pulp extracted from the kiwis and to mix it with the lemon juice, the olive oil and the salt. To refill the kiwis with the miscellany, to peel them and to cut them in tracks of approximately two centimeters. To present in a source and to fall with the sauce. Cold makes use.



 
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