Favorite food for young and old, the kiwi is, therefore, a widely consumed fruit and has many beneficial properties, very suitable for health.
You can get kiwi coloring pages here. There is a collection of these fruits on the following coloring page below. Please choose your favorites, then color them as you like.
Free Printable Kiwi Coloring Pages
Nutritional Values of Kiwi
Fruit of a robust and prolific liana originating from China, the kiwi was first called “Chinese gooseberry” when it was introduced in Europe: its acidic pulp reminds indeed that of the gooseberry.
Its caloric addition is moderate: it provides 47 kcalories (196 kJoules) per 100 g, which places it at the level of the melon, the clementine, or the apricot.
Its energy comes mainly from carbohydrates, which represent about 10% of all its constituents.
They are mainly fructose and glucose, easily assimilated sugars, and, for a very small part, sucrose (which is transformed into simpler sugars during the maturation).
Proteins do not exceed 1,1 g to 100 g and mainly constitute free amino acids. Lipids are very little, as in the majority of the fresh fruits (0,6 g to 100 g): they are found primarily in the tiny seeds present in the pulp.
Organic acids (ranging from 0.9 to 1.2 g per 100 g) give kiwifruit its characteristic sour taste. Citric acid comes first, followed by quinic acid and malic acid (the latter being much less abundant).
The kiwi is an oval fruit, variable in size and covered with a thin, brown, slightly hairy skin. It can be 4 to 7.5cm long by 3.5 to 5cm wide, and the weight varies from 30-150g.
The pulp can be of green color of different tonality according to the variety, tender, juicy, and sweet and sour flavor. It has numerous tiny edible black seeds.
The color of the pulp and its delicate flavor, partly reminiscent of grapes, strawberries and pineapple, make it very pleasant.
The kiwi is consumed fresh as a fruit, in fruit salad, salads, or as an accompaniment to various dishes. It can be peeled whole or cut in half and eaten in spoonfuls.
It contains an enzyme called actinidin that degrades proteins, which can be used to soften the meat before cooking and thus reduce cooking time, rubbing it with the pulp of the fruit.
In addition, actinidin prevents the coagulation of gelatin and is also responsible for the bitter taste of dairy products when consumed mixed with kiwi.
Kiwi can also be cooked, sautéed with butter, sweet and sour sauce, and garnish for meat dishes. It can be used to make jams, sorbets, slushies, confectionery products, and even alcoholic or non-alcoholic liqueurs.
Kiwi can be found all year round because there is a relay between the different harvesting seasons in each producing country.
From mid-May to the end of November in New Zealand, the rest is in Mediterranean countries, Chile, California, and Australia.
It is a product that has developed commercially in recent years, thanks to a marketing effort carried out by New Zealand that is an example of how to publicize a ‘new product’.
Kiwi can be stored for six months, and ripening is slow. It occurs at room temperature, and it can be stored with apples or bananas, which give off ethylene.
However, this practice is not advisable if you want to delay ripening and thus extend the shelf life.
Kiwi is a climacteric fruit whose respiration intensity is influenced and correlated with the ethylene present in the atmosphere or endogenous origin.