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Kiwi — product description on

In 1976, at the airport in New York, the customs officer accepted a box with kiwi for a box of ammunition and ordered to evacuate all passengers.

Now hardly anyone confuses this fruit with something else.

It was bred by New Zealand breeders and named after the little bird of the same name, which has become one of the symbols of New Zealand. Kiwi is used to make fruit salads, decorate desserts, pickle meat with it and just eat it raw.

In 1976, at a New York airport, a customs officer accepted a box of kiwi for a box of ammunition and ordered the evacuation of all passengers. Now hardly anyone confuses this fruit with something else.

It was bred by New Zealand breeders and named after the little bird of the same name, which has become one of the symbols of New Zealand. Kiwi is used to make fruit salads, decorate desserts, pickle meat with it and just eat it raw.

Kiwi (lat.

Actinidia deliciosa) is a cultured tree vine belonging to the genus Actinidia.

Kiwis grow on huge bushes up to 9 m high, the young leaves of which are covered with red hairs.

Yes, and on the brown fruit hairs enough.

Their bright green flesh with edible small seeds remains firm until fully matured.

The aroma and taste of the fruit are reminiscent of gooseberries, and strawberries, and pineapple, and even melon.

Kiwi has a lot of funny names, for example, monkey peach or shaggy berry.

Kiwi is a native of East China.

But he was not particularly appreciated at home: the Chinese considered him a good tonic for growing children and without fail gave him only to nursing women.

In 1847, the first samples of the plant appeared in London, delivered there by the Royal Horticultural Society.

60 years later, Kiwis were grown in New Zealand from Chinese seeds brought there. The fruit of the vine was then called Chinese gooseberry.

At first, the kiwi remained an adornment of many New Zealand gardens.

Kiwi gained commercial popularity only in the 1940s, when plantations were given to this crop.

In 1959, the gardening company «Turners and Grovers» named the fruits in honor of the symbol of New Zealand — the kiwi bird, the same brown and shaggy.

Homeland Kiwi — China — today is not included even in the top ten suppliers of fruit to the world market. The first place for growing fruits is Italy.

It is followed by New Zealand, Chile, France, Greece, Japan and the USA.

Kiwi fruit is rich vitamin C, 10 times more than in lemon!

There are more sweet varieties of kiwi with almost smooth light brown skin and golden flesh.

These fruits never knit, in contrast to not fully ripened ordinary kiwis.

Recently, a new species appeared on European markets — bald kiwi. Brand marketable fruit Kiwee, no need to peel and eat like apples, along with the peel.

It was recently bred and got the Latin name. Actinidia arguta. This species of kiwi was not genetically modified, but created as a result of selection from one Chinese species. actinidia, scientists discovered in the XIX century in the wild, but poorly amenable to collection and transportation.

After the selection, carried out by New Zealand scientists, these problems were solved.

Bald kiwi are both green and slightly reddish.

They differ from fluffy kiwis not only in appearance but also in size: the fruit is three times smaller than its more well-known relative.

Kiwi can be eaten just like that by cutting the fruit in half and eating the pulp with a spoon.

Kiwi is an indispensable ingredient in a variety of fruit salads and peaches.

It is used as an additive in sauces to game and fat bird.

Kiwi flesh can be added to the filling for pies and muffins, whipped in a puree, making it fruit soups and sauces to fruit ice cream.

And kiwi juice is an excellent basis for smoothies.

The only thing categorically can not do, — it is to mix kiwi with dairy products: contained in kiwi enzymes conflict with them.

But with the help of the same enzymes mashed kiwi softens a piece of meat.

Just do not pickle meat for more than 10 minutes, this marinade is too aggressive.

Kiwi is sold almost the entire year, but from October to March the fruit is considered the most delicious.

At the same time, in different countries the peak of the harvest comes at different times.

Ripe kiwi fruit slightly minimized under the fingers. It should be dry, rough, even light brown. Do not take too soft berries, they can be fermented.

Solid immature fruits are not suitable either — they are not juicy and sweet enough.

However, they can ripen at home.

Kiwi should not have any spots or dents.

The peel should be evenly fluffy.

If the fruit is ripe, it has a pleasant fruity aroma.

Kiwi smells like strawberries, pineapple, banana and some melon.

In 1976, at a New York airport, a customs officer accepted a box of kiwi for an ammunition depot and ordered it.

Kiwi is one of the brightest and most useful fruits in the world, in our opinion, absolutely.

If you go to restaurants from time to time, you may have noticed an increasing number.

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