Kiwi

Kiwi originally came from China and there, more than seven-hundred years ago, it was considered an excellence. At the beginning of the 20th century the fruit, whose scientific name is “Actinidia chinensis”, reached New Zealand where it is largely produced and from where it is then exported to Europe and the United States.
The name kiwi derives from a New Zealand non-flying bird, covered with long and thin feathers and provided with a long bill. New Zealand and Italy are today the main producers of kiwis. Loving the warmest areas, this fruit has found in our country the ideal environment in the mild climate of the Garda Lake. Being close to the mountains determines strong temperature ranges between day and night in the period that precedes the harvest, with a consequent biggest concentration of nutritional fundamental elements such as vitamins and polyphenols.
It is a fruit very rich in vitamin C, fibres, vitamin E and potassium. The pectin contained in it generates a satisfying sense of satiety, helps lowering the levels of cholesterol and improves the food transit in the intestinal tube. The kiwi is generally eaten alone, appropriately peeled, or in fruit salads. It is also used as a food garnish and it is usually useful in the preparation of syrups and spirits.