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The kiwifruit, native to northern China, was first brought to and cultivated in New Zealand at the turn of the 20th century and was then known as the Chinese Gooseberry.
When the time came to export the fruit, to avoid the high duties charged on berries, the name was changed to the kiwifruit, or kiwi because of the fruit shared characteristics with New Zealand national symbol, the kiwi bird, which is also small, brown and fuzzy.2
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Kiwifruit or Chinese gooseberry is the name given to the edible berries of several species of woody vines in the genus Actinidia.
Kiwis are small fruits that pack a lot of flavor and plenty of health benefits. Their green flesh is sweet and tangy. It’s also full of nutrients like vitamin C, vitamin K, vitamin E, folate, and potassium. They also have a lot of antioxidants and are a good source of fiber. Their small black seeds are edible, as is the fuzzy brown peel, though many prefer to peel the kiwi before eating it.
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