Quick Recipes and Easy

Try Kiwi Fruit for Good Taste and Good Health

Maybe “a rose by any other name would smell as sweet.” But, years
ago, that same sentiment didn’t seem to apply to a weird looking
small 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 small fruit. This name change
seems to have been a excellent go. Doesn’t a kiwi fruit sound much more
appealing than a Chinese Gooseberry?

Today, people everywhere like kiwi fruit. And, with excellent 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 excellent

Kiwi fruit can be eaten by itself, but it is also tasty 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 simple to delight in kiwi fruit. You can even eat the skin. Just rub off the
fuzz, wash the kiwi, slice it, and delight in.

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: threeangelsgourmet.com threeangelsgourmet.com For additional food
information and daily tips, visit the Three Angels Gourmet Co. blog at
threeangelsgourmet.blogspot.com threeangelsgourmet.blogspot.com

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