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Kiwano
KIWANO.
Introduction
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Kiwano
INTRODUCTION
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The kiwano belongs to the family of the Cucurbitaceous ones, which includes numerous and varied fruits, generally big and of very hard crust, like the watermelon and the melon. It is in fact a wild, very aromatic and tasty fruit. Also it is known like "horned or wild cucumber".



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ORIGIN AND VARIETIES


Although it comes from New Zealand, his cultivation has extended also Brazil and Israel.

HIS BEST EPOCH

It matures during the whole year, therefore we can have the kiwano in any epoch.

CHARACTERISTICS

It forms: it is similar to a cactus but of living colors, with covered rind of beefy thorns and pulp gelatinous and replete with pips.

Size and weight: it has a length of approximately 10 centimeters. His approximate weight is 200 grams.

Color: the color of his skin, thick and not eatable, it is yellow and with orange motes. The pulp has a glassy green color, replete with small pips.

Flavor: his flavor is sour and refreshing simultaneously, it is alike the cucumber.


HOW TO CHOOSE IT AND TO PRESERVE IT


It must present neither damages nor bruises.


Under pressure with the finger, it must be appreciated that it is slightly soft and his skin, of dark orange color. We will have to preserve it in a fresh place and not in direct contact with the light of the sun, or in the least cold part of the icebox to delay his deterioration.



NOURISHING PROPERTIES


His majority component is the water.


It is a fruit of very low caloric value, since scarcely it contains carbohydrates, proteins and fats.


He emphasizes his potassium content. The potassium is a mineral necessary for the transmission and generation of the nervous impulse and for the normal muscular activity, it intervenes in the water balance inside and out of the cell.




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