Kiwi fruit is native to eastern Asia where several species of Actinidia grow wild.

In the 20th century, seeds were taken from the Yangtze valley to New Zealand where commercial cultivation began in the 1930s.

Many people liken the taste of kiwi fruit, to a combination of other fruits, including strawberries, nectarines, and pineapple.

Kiwi is a an excellent source of vitamin C, with one fruit providing 117% of the RDI for this age-defying antioxidant.

Glycemic Index=53
Glycemic Load=6
Antioxidant Score (ORAC)=882

Selecting and Storing Kiwi

Select plump kiwi that yield to gentle pressure and are fragrant. To ripen kiwis, leave them at room temperature, away from heat or direct sunlight, for a few days to a week.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Soy, No Dairy, No Poultry, No Molds, No Citrus, No Tubers, No Nightshade, No Legumes, No Grains, No Corn, No Yeast, No Peanuts,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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