Kiwi berry facts

The plant of Kiwi berry produces an aromatic fruit. The fruits have smooth skin which could be consumed. It is usually green in color and small. It has excellent flavor which varies according to the cultivar. 100 grams of the fresh fruit contains 10-70 mg of Vitamin C content. Kiwi berry may be grown from seeds or propagate by the cuttings. Kiwi berry is a perennial, deciduous plant which is cultivated as an ornamental plant and prefers temperate climate.

Name	Kiwi berry
Scientific Name	Actinidia arguta
Native	Native to Eastern Siberia, Japan, China, Sakhalin, Korea and Kuril Islands. It is commercially cultivated in Canada, United States, New Chile, Zealand and Europe.
Common/English Name	Arctic Kiwi, Bower Actinidia, Baby Kiwi, Cocktail Kiwi, Bower Vine, Dessert Kiwi, Japanese Actinidia, Hardy Kiwi, Kiwiberry, Siberian Gooseberry, Mini Kiwi, Vinepear, Taravine
Name in Other Languages	Chinese: Yuan Li; Danish: Stikkelsbærkiwi; Dutch: Mini-Kiwi; Eastonian: Teravahambaline Aktiniidia; Finnish: Japaninlaikkuköynnös; French: Kiwai; German: Japanische Stachelbeere; Hungarian: Kopasz Kivi; Japanese: Kokuwa; Korean: Seom Da Rae Na Mu; Polish: Mini Kiwi; Russian: Aktinidiia Krupnaia; Swedish: Krusbärsaktinidia
Plant Growth Habit	Robust, climbing, vigorous, deciduous
Growing Climate	Temperate
Soil	Well-drained soil
Plant Size	20 feet
Bark	Brownish
Leaf	Glabrous, broad to ovate to elliptic, deep green; Length: 3-5″
Flowering Season	May
Flower	Cup shaped, fragrant, creamy white or white, Across: 1.2–2 cm
Sepals	Ovate-oblong
Petals	Cuneate – obovate to orbicular – obovate, 7–9 mm
Stamens	Oblong, black or dark purple, 1.5–2 mm
Ovary	Bottle shaped, glabrous, 6–7 mm
Fruit shape & size	Smooth, subglobose-oblong, 1.5–3 cm
Fruit weight	5-20 g
Fruit color	Green yellowish to green or purple to red
Pulp	Emerald green or tinged with purple
Fruit peel	Smooth, thin
Flavor/aroma	Juicy, sweet
Fruit Taste	Sweet, aromatic
Seed	Numerous, tiny, 2.5 mm, black
Major Nutritions	Carbohydrate 22 g (16.92%) Total dietary Fiber 4 g (10.53%) Potassium, K 360 mg (7.66%) Protein 1.5 g (3.00%) Total Fat (lipid) 0.7 g (2.00%) Sodium, Na 7 mg (0.47%)
Traditional uses	The fruits are used in folkloric medicine as anthelmintics and laxans. Medicinally the fruit is used to treat asthma.
Precautions	Kiwi berry might slow down the blood clotting and increase the chances of bleeding. Kiwi berry might cause allergic reactions in those who are allergic to avocado, fig, birch pollen, latex, hazelnut, rye, poppy seed, wheat and sesame seed. One should not consume Kiwi berry before two weeks of surgery.
How to Eat	The fruits are used to pickle. It could be added to smoothies and salads. It could be made as jellies and jams. It is used as a tenderizer for meat and as ingredient in sports drinks. It could be added to various recipes. They are used as garnish, salad dressings, marinades, salads and vinegars. The fruit is consumed fresh along with the skin. Kiwi berry could be sliced and made into pies, pastries, sweet omelette, muffins and salads. It is processed to puree to make delights such as salad dressing, jams, vinegars, salsas, sauces, appetizers, sherbet, ice-cream, sorbet and yoghurt. The sauce made from Kiwi berry is exceptional with a chicken breast. Kiwi berry serves as a perfect marinade and meat tenderiser. It complements well with orange, chocolate and honey. It could be made into Kiwi berry margarita, non-alcoholic spritzers, health drinks, wines, beers and meads.
Other Facts	Kiwi berry has the size of cherry tomato and is perfect as a portable snack. Kiwi berry is sweet and pairs well with sweet and savory dishes. Kiwi berries are loaded with nutrients and vitamins. They are non-GM, hand-picked and are sustainably farmed. Bees are considered as the main pollinators of Kiwi berry. In a year, more than one million tons of Kiwi berry are produced. Kiwi berry is produced in Italy, Chile and New Zealand. Kiwi berry is eaten by deer and monkeys. Kiwi berry survives for more than fifty years and produces fruit for up to 30 years.