KIWI ( Actinidia deliciosa )

A kiwi looks like a furry brown egg, with a sweet but acid-tasting, brilliant
gree flesh. Tiny edible black seeds surround a creamy yellow center. A native
of China, it is not grown in New Zealand, Australia and California, mostly
available all year-round.

HEALTH BENEFITS:

Kiwis are cold in nature and therefore clear heat. They help promote the
production of fluids and so help induse urination and relieve a dry mouth or
throat, or even thirst for those with feverish diseases.

To aid in the passge of stones, the Chinese recommend eating kiwis or drinking
kiwi juice.


NUTRITIONAL BENEFITS:

Acc. to nutritional analysis by Rutgers University Food Science Dept., kiwis are
most nutrient-dense of our common fruits:

1. Nearly twice the Vitamin C of Oranges
2. Significant Magnesium source
3. Higher than banana/oranges in POTASSIUM
4. Only 45 calories per fruit ( low-calorie food!)
5, Valuable enzymes to break down proteins!

PREPARATION:

Best when eaten RAW - peeled or unpeeled.
Several minutes of cooking destry its valuable enzymes.
Can be prepared juiced, in ice cream and in fruit salads.

CAUTION:

Avoid adding Kiwi to gelatin or kanten ----wouldn't gel because raw kiwis
contain actinic, an enzyme similar to papain in papayas and bromic acid, which
breaks down proteins and prevents gelatin and agar from setting. It also
changes the composition of many dairy products.