The kiwi, a treasure of vitamins and minerals, is an oval fruit of the Dileniaceae family. It has brown skin, its flesh is a very attractive dark green color, with fine whitish stripes, with a lighter color towards the center of the fruit, where there are some small edible black seeds. The most cultivated variety of this fruit today is the Hayward. Kiwifruit, whether from European or off-season production, is currently on the market almost all year round.

Of Chinese origin, where it is known by the name of Yang Tao, it was imported to Europe at the end of the 19th century as an ornamental plant. It later arrived in New Zealand as a consumer fruit, where it was given the name kiwi because of its similarity to the national symbol of the bird of the same name. Currently the main producers of this fruit are New Zealand, Chile, France, Italy, and to a lesser extent Spain (Galicia and Asturias).

The kiwi has a very high content of vitamin C. It is also rich in protein, iron, potassium, calcium and phosphorus. Above all, it is distinguished by its antioxidant and digestive properties, which eliminate intestinal parasites and contribute to digestion. Kiwi also increases the body's defenses, helps prevent infections, and stimulates memory. It is an ideal fruit for people with vitamin C deficiencies and chronic constipation.

The best way to consume a kiwi and enjoy its flavor is to eat it raw. This fruit is a refreshing ingredient in salads and in combinations with other fruits. It is also used in smoothies and cocktails. It is a magnificent complement in cooked meat and fish dishes.

The kiwi is a fruit that is characterized by ripening naturally at room temperature. It is kept in the fridge in perfect condition.