CC: One of my favorite fruits that are
present in the cuisine at Santa Chiara is the Kiwifruit (Actinidia deliciosa). Although I grew up eating this yummy fruit I
did not realize that its introduction to the western hemisphere was quite
recent. Kiwis, a woody vine, are native to southern China, they were brought to
New Zealand and propagated by seed in 1906 and bore fruit by 1910. Commercial
production of the berry’s began in the 1940’s, but export markets did not open
until after World War II. Today, Italy is the number one producer in the world
weighing in at 410 thousand metric tons. This is astounding due to the fact
that all of the harvesting in Italy is done with manual labor. I was surprised
to find out that Italy was the top producer, because naturally I assumed it
would be a region of Asia. The kiwifruit that we have found on the table here
in Italy surpass the quality that we consume in the United States. Fresh
Italian kiwi exudes sweet juiciness leaving your mouth with the desire for its
next encounter. In addition to the berry’s delicious taste it also offers a
variety of health benefits such as high levels of Vitamin C (higher than the
average orange), slightly less potassium than a whole banana, and its skin is
rich in flavonoid antioxidants. As I grew older my desire for kiwi subsided,
however from this experience my taste has returned and when I arrive home I
know that the kiwi with once again be incorporated into my daily diet.
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