by Diane Lofshult on Oct 24, 2008

Food for Thought

Most people associate kiwifruit with New Zealand, where it got its name because of its resemblance to the kiwi bird. But the fruit originated in China, which is why it was once called the Chinese gooseberry. Kiwifruit is a contradiction in terms: fuzzy on the outside, silky smooth and bright green inside and studded with edible seeds that provide textural contrast.

Health Benefits. Despite its small size, kiwifruit packs a real nutritional punch. One kiwifruit contains double the vitamin C of an orange and equals the potassium of a banana.

Selecting the Best Fruit. Because kiwifruit are grown in California and Australia, they are available year-round to shoppers. Look for fruit that doesn’t look wrinkled or bruised and gives slightly to the touch. Unless you plan to eat the fruit immediately, avoid any that are very ripe. Remember: kiwifruits are one of the few fruits that actually become sweeter after being picked.

Storing the Fruit. Store ripe kiwifruit in the refrigerator for up to 2 weeks. To ripen firm fruit, put into a tightly sealed paper bag with either an apple or a banana and store in a dark place. But check often, as kiwifruit can quickly over-ripen and become mushy.

How to Use Kiwifruit. Although the skin of the fruit is edible, it can also be peeled using a small paring knife (but eat it right away or else it will get soggy). Grab a kiwifruit to eat on the way to work, or add slices to yogurt or over cereal in the morning.

Fitness Journal, Volume 5, Issue 11

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About the Author

Diane Lofshult

Diane Lofshult IDEA Author/Presenter

Diane Lofshult is an award-winning freelance author who specializes in nutrition and weight management topics. She is the founder of In Other Words, an editorial consulting firm based in Solana Beach, California. Reach her at