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Once known as the Chinese Gooseberry, the kiwi fruit first made an appearance in the United States in 1961. An American produce distributor felt this exotic fruit would be a hit with the American public. The name was changed to kiwi, after a native bird of New Zealand. The United States is now among the leading commercial producers of the fruit that is available year round.

The small, green, fleshy fruit with a fuzzy skin is a nutritional powerhouse. Many people are surprised to learn that the fruit is packed with more vitamin C than an equivalent amount of orange. Vitamin C has been shown to be helpful in reducing the severity of conditions such as arthritis and asthma, and it can also help prevent conditions such as colon cancer and heart disease. Kiwi is also a great source of Vitamin E, a fat-soluble antioxidant that provides protection against free radicals in the body.

Researchers in a study published in Thorax, followed more than 18,000 children ages 6-7 living in Italy. The researchers found those eating the most citrus and kiwifruit, about 5-7 servings a week, had 44% less incidence of respiratory problems compared to children eating fewer servings. Children with asthma benefited the most.

When selecting kiwifruit, look for those that yield gently to pressure and are free from bruises or soft spots. Size is not an indicator of the fruit's quality. For the most bang for your buck, eat fully ripened kiwifruit. A study by the University of Innsbruck in Austria found that when a fruit is fully ripened, almost to the point of spoilage, the antioxidant levels are at their highest.

Kiwi can be peeled, sliced and eaten alone. You can also enjoy the skins which are full of fiber and nutrients - just rub off the peach-like fuzz before eating. When adding to a salad, be sure to add them just before serving since the other fruits may become too soggy.

Learn more about this author, Rachel Brougham.
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