kiivi

Kiivi, also known as kiwifruit, is a fuzzy, brown, oval-shaped fruit native to China. Botanically, it belongs to the genus Actinidia and is commercially cultivated worldwide. The most common variety, Actinidia deliciosa, has a vibrant green flesh with tiny black seeds. Another variety, Actinidia arguta, is smaller and has smooth skin, often referred to as a kiwiberry.

The fruit is known for its sweet and tart flavor, often described as a combination of strawberry, melon, and pineapple. It is rich in vitamin C, vitamin K, and dietary fiber. Kiwifruit can be eaten raw, often by cutting it in half and scooping out the flesh with a spoon, or peeled and sliced. It is also used in various culinary applications, including fruit salads, smoothies, desserts, and as a meat tenderizer due to its enzymatic properties.

The cultivation of kiwifruit expanded significantly in the early 20th century, with New Zealand becoming a major producer and marketing the fruit internationally under the name "kiwifruit," inspired by the native kiwi bird. Other significant producing countries include Italy, Chile, and Iran. The fruit ripens after harvesting and is sensitive to ethylene gas, requiring careful storage to prevent premature spoilage.