[www.QinSen.com]
Discovered in China more than 700 years ago, kiwifruit was first known as Chinese gooseberry. Eventually it was renamed "kiwi" fruit after the native bird of New Zealand, where most of the commercial crop was cultivated. Today, kiwi is also grown in California. Kiwi grows on a vine like grapes and berries. The brown fuzzy skin covers emerald-green flesh that's dotted with many edible tiny black seeds. Some say the flavor is a combination of strawberries and melon. [www.QinSen.com]
[www.QinSen.com]
Selection: [www.QinSen.com]
Choose firm fruit that's free of mold and soft spots. [www.QinSen.com]
[www.QinSen.com]
Storage: [www.QinSen.com]
To ripen, leave fruit out at room temperature or put in a paper bag until it yields a slightly to gentle pressure, like a peach. Refrigerate ripe kiwi for a few days. [www.QinSen.com]

Uses & Preparation:

Great as a snack.
Slice in cereal.
Use in salads.
An attractive, edible garnish.
Blend for fruit sauces.
Wash and eat the whole fruit (the skin is furry, but fine to eat, like a peach) or cut in half crosswise and scoop out the fruit with a spoon.
Also peel with a paring knife and cut into cubes, slices or wedges.
Kiwifruit contains an enzyme which prevents gelatins from setting and should only be used as a garnish for jello molds. They also contain an enzyme which can cause milk to curdle.
Availability:
California -- October through May.
New Zealand -- May through September.

Nutrition Information:

Sodium and cholesterol free.
Low in fat.
High in fiber and vitamin C.
Good source of potassium and vitamin E.

As you know the Fruit can be Beautful

Breast Care