Maybe "a rose by any other name would smell as sweet." But, years ago, that same sentiment didn’t seem to apply to a strange looking little fruit from China known as Yang Tao.
Missionaries in the early 20th century brought Yang Tao to New Zealand, and in 1960 it was renamed the Chinese Gooseberry. In 1961, the Chinese Gooseberry made its first appearance in the United States and the name was changed again. This time to kiwi, in honor of the native bird of New Zealand, whose brown fuzzy coat looks somewhat like the brown fuzzy skin of this unusual little fruit. This name change seems to have been a good move. Doesn’t a kiwi fruit sound much more appealing than a Chinese Gooseberry?
Today, people everywhere love kiwi fruit. And, with good reason. The kiwi has a sweet unique flavor and is loaded with vitamin C, as well as a variety of other vitamins, minerals, and phytonutrients that promote good health.
Kiwi fruit can be eaten by itself, but it is also delicious in tossed salads, or fruit salads. But here’s a tip you might not know. Kiwi fruits should be eaten soon after they are cut because they contain enzymes that act as a food tenderizer. These enzymes can tenderize the kiwi, making it overly soft. These enzymes can also make other fruits soggy, so add kiwi to fruit salads at the last minute.
It’s easy to enjoy kiwi fruit. You can even eat the skin. Just rub off the fuzz, wash the kiwi, slice it, and enjoy.
Suzanne Lieurance is a freelance writer and owner of the Three Angels Gourmet Co. which produces a unique line of "heavenly gourmet mixes" for sale at: http://www.threeangelsgourmet.com For additional food information and daily tips, visit the Three Angels Gourmet Co. blog at http://www.threeangelsgourmet.blogspot.com