The modern look and taste of kiwi was acquired only 75 years ago. New Zealanders conducted a large selection of work on the inedible ancestor of kiwi. Gradually, "Chinese gooseberry", as it was called many years ago, was called kiwi, in honor of the symbol of New Zealand - a small bird of kiwi.
A bit of history.
In New Zealand kiwi was brought by a horticulturist amateur and sanitary Alexander Allison in the early twentieth century. He was attracted by huge white flowers on the decorative vine of Mishutao, which grew up in China. The small fruits on the plant at that time were tasteless and tough. The gardener asked his Chinese friend for some seeds of this beautiful vine to plant in his greenhouse.
The reason why Alexander Ellison and his fellow breeders engaged in the cultivation of "Chinese gooseberry", is still unknown. After only 30 years, as a result of numerous cuts, fertilizers and vaccinations, they received a large bush of a liana on which grew soft, fluffy and delicious fruits. The bush grew at a speed of 20 cm per day, bringing a new crop every three days.
The magical taste of kiwi, reminiscent of a banana, strawberries, watermelon and melon, could remain unknown to the whole world if it were not for the industrial crisis of the late 1930s that struck New Zealand. One of the dismissed clerks, James McClocklin, to feed his family decided to engage in the cultivation of lemons on his sister's farm. However, lemons were not in great demand, there were few buyers for them, but there were many manufacturers. Then Mokloklin remembered that on the neighboring farm they grow "Chinese gooseberry", bushes which grow at a frantic pace. In addition, no one grows this outlandish fruit.
After only a few years, James McCloughlin became the owner of a huge plantation of 30 acres and very decent capital. The news of this quickly spread among the New Zealanders, and many of them began to grow kiwi.
Many scientists are still engaged in breeding, trying to bring a new variety of kiwi with red flesh.
Vitamins and beneficial properties.
Kiwi contains almost 2 daily doses of vitamin C, carotene, a lot of potassium (120 g per fruit), magnesium, phosphorus, iron, calcium, vitamins B1, B2, PP and E.
Eating kiwi fruits every day is recommended to people with high blood pressure because of the high content of potassium in the fetus. A few fruits, eaten after a dense dinner, will help you get rid of belching, heartburn and heaviness in the stomach.
According to the latest research of Norwegian scientists it became known that kiwi promotes the burning of fats that block arteries, which leads to a reduction in the risk of blood clots. Therefore, a sweet fruit is recommended to eat a day for two or three fetuses to people suffering from heart disease. Within 30 days, the level of fatty acids in the blood is reduced by 15%, the risk of blood clots is reduced by 20%. Thanks to these properties, kiwi can become an excellent alternative to Aspirin, which is used for the same purposes.
For those who want to lose weight, kiwi can become a wonderful treat instead of sweets or other more high-calorie fruit. Kiwi contains less sugar than other sweet fruits. Only 30kcal per 100g. In addition, kiwifruit contains enzymes that help to strengthen collagen, and coarse plant fiber, which is well absorbed by our body. However, do not abuse this fruit, if you have digestive diseases, kiwi is a sour fruit!
Kiwi is eaten not only in fresh form, but also in different salads, jam is made from it. Kiwi fits perfectly with meat, making it more soft and tender, due to the substance contained in the fruit of actinin, which breaks down proteins.