Ingredient of the week: Kiwi fruit

Originally known as the Chinese gooseberry, the kiwi fruit is native to Northern China. Ironically, it found its way to New Zealand with missionaries and is now New Zealand’s national fruit. Categorised as an exotic fruit, kiwi fruit is about the size of an egg, has brown fuzzy skin and its velvety bright green flesh is sprinkled with a ring of tiny, edible black seeds. It’s great for salads, toppings, smoothies and best of all for weaning babies. It can be eaten raw or cooked.

Kiwi fruit alleviates symptoms of asthma, is anti-cancer, maintains cardiovascular health, slows down macular degeneration, controls diabetes and more. It also has a good amount of dietary fibre and is a rich source of Vitamin C, Vitamin B5, Folate and Vitamin E. Kiwi fruit also contains a significant amount of Potassium with other metals in moderate quantities.

Sadly, the fruit is not for everyone. Some people react to it, showing symptoms of what is known as oral allergy syndrome. This syndrome causes a person’s mouth and throat to feel itchy and tingly as soon as they eat a small amount of kiwi fruit or other food that they are allergic to. Oral allergy syndrome can also cause swelling and skin rashes.

With Sh100 you can get 2-4 pieces of Kiwi fruit from major supermarkets when in season. Off-season, a kiwi fruit will cost Sh80-100 per fruit.