The first kiwifruit seeds were brought from China by missionaries to New Zealand in the early 20th century.

The fruit was called then "Chinese gooseberry". Some years later, as foreign demand for the fruit increased, New Zealanders renamed after the kiwi, the national bird of New Zealand.

Kiwifruit is grown today in New Zealand, the United States, Italy, Japan, France, Greece, Spain, Australia, and Chile.

There are 4 main Chinese classes of kiwifruit that vary by size, weight and shape.

Kiwifruit is a rich source of vitamin C. It also contains vitamins A and E, calcium, iron and folic acid. Raw kiwifruit is rich in the protein-dissolving enzyme actinidin, which is said to aid digestion.

In the home kitchen, kiwi may be used to tenderize meat by placing slices of kiwifruit over it or by rubbing the meat with the kiwi pulp. After 10 minutes the fruit must be removed, otherwise the enzymatic action will be excessive.

California growers are shipping the kiwi vine trimmings to florists, since the trimmings are unsuitable for mulch or disposal by burning.

The liquid obtained by boiling the kiwi branches and leaves is used for treating mange in dogs.

Cull kiwifruits can be made into wine. The Gibson Wine Company in Elk Grove, California, is making kiwifruit wine with 11.5% alcohol content.

Nutritional information on kiwifruit