The kiwi, also known as the Chinese egg gooseberry, is the fruit from the Chinese gooseberry bush. It is a tropical fruit and is botanically listed as a berry.

These shrubby climbing plants can climb up to ten foot tall trees. The fruit hangs closely together on long stems. When the Chinese gooseberry began being bred on a large scale in New Zealand, it was named after New Zealand’s national bird because the fruit’s skin resembles the kiwi bird’s brown plumage.  The fruit’s furry skin serves as a protection against the evaporation of the fruit’s liquid content.  Kiwi fruit is picked when it is very firm before going to market, because the fruit ripens after and can be coolly stored for several weeks.  Ripe kiwis spring back a bit after applied finger pressure, but can still remain fine for eating for a few days.  The easiest way to eat a kiwi is to cut it in half then scoop out its pulp with a teaspoon.

Season: year round (only imported produce)

Nutritional Value: Kiwi – Swiss food composition database


Did you know...?

Kiwis are particularly high in vitamin C and have a higher content than oranges. The adult need of 100 milligrams of vitamin C per day can be met with a 120 gram portion of kiwi.

1 portion a day corresponds to:

One and a half kiwis