Clasa a 12-a B
Colegiul Național “Mircea cel Bătrân”
The kiwi… or the hairy potato (as I like to call it) is a fruit we recognize, buy, consume, but not really know: what it contains, what benefits it provides, how does it grow and how else is it consumed – other than shed, cut and brought by mom on a plate in front of the computer. We like to eat it, so I tend to believe that we will like even more to find out what we obtain from it.
So, the kiwi is an oviform fruit, the size of a medium apple (which means 7-10 cm length and a width of approximately 80-100 g). It has a green, meaty sourish (more or less, depending on luck) core, with a brown-green fuzzy unedible peel (covered in harsh stings) and a green meaty pulp, with small seeds, viable, disposed cirularly towards the center of the fruit.
Very Sensitive to frost and wind, the kiwi plant prefers wet, shadowy soild and a little calcareous. In its native forests, the plant that produces the kiwi, Actinida chinesis, can be described as a shrub with long, powerful and timbered vines, resembleing the lianas, bearing the aspect of a tendril bush. Usually, this type of scrub ozzupies an area of 3-4.5 m width, 5-7 m length and 2.7-3.6 m height. Consequently, when it is cultivated, the plant has a vital need for a hedgerow. In the field, the plant is cultivated on tall props (1.7-2m) that are bound bentween each other with wire.
After the end of the cropping, these fruits are stored in dry clean rooms in boxes piled up on grills at a temperature of 12°C and a humidity of relatively 85-90%. These conditions ensure conservation on a period of about 2-5 weeks.
The kiwi species
A = A. arguta,
C = A. chinensis,
D = A. deliciosa,
E = A. eriantha,
I = A. indochinensis,
P = A. polygama,
S = A. setosa.
Nutritional value in 100g:
Calories: 61 kcal
Vitamin C: 75 mg
Vitamin A: 175 IU
Potassium: 332 mg
Calcium: 26 mg
Magnesium: 30 mg
Phosphorous: 40 mg
Iron: 0.41 mg
Sodium: 5 mg
Vitamin B1: 0,020 mg
Vitamin B2: 0,050 mg
Vitamin B3: 0,500 mg
Proteins: 0,99 g
Lipids: 0,44 g
Carbohydrates: 14,88 g
Fibers: 3,4 g
Cholesterol: 0 mg
Water: 83.05 g
MEDICAL UTILISATION, BENEFITS
The kiwi has an antioxidant effect, being an excellent source of vitamin C (the main antioxidant of the body). The amelioration of bone arthritis, rheumatic arthritis, asthma, preventing colon cancer and diabetes related cardiac affections are just a few examples in which the vitamin C proved itself useful. In addition, the antioxidant effect is also backed by the vitamin E present in kiwi, which is a nutrient dissoluble in fats that ensures the fight against oxidation.
The fit nutrients in kiwi protect the DNA.
This fruit brings a significant help in the fight against breathing affections associated with asthma, also thanks to vitamin C.
The fruit prevents constipation and other intestinal problems.
A study made on Italian children who had eaten kiwi proves that they had less breathing problems and running noses than the ones who hadn’t eaten it. The positive effect of consuming kiwi in the ENT field is explained by the high quantity of vitamin C.
Kiwi in an excellent source of fibers that have proved useful in the case of many affections: they diminish cholesterol levels, the risk of cardiac diseases, it discards the toxins from the colon, preventing colon cancer and helping the diabetics to keep their glucose levels under control.
According to a study concerning the effects of kiwi on sleep quality, it has been determined that the fruit can improve the duration and efficiency of this activity.
The protection against some severe affections that can damage the sight, including macular degeneration, is made with the aid of vitamins A, C and E, etc, a combination of nutrients from the composition of the kiwi fruit.
The blood vessels and the heart are protected through the diminishing of the risk of building blood clogs and by the reduction of fat quantity in the blood. In this way, the vitamins and minerals in kiwi help the cardiovascular health.
Because of the high level of potassium, the kiwi fruit helps adjusting arterial pressure.
UTILISATION, SYMBOLS IN THE CULTURE OF DIFFERENT NATIONS
The kiwi fruit was discovered in Chine, where it bore the name of Yang Tao (peach peach). New Zeeland was the first country besides China that started growing these fruits, but under the name of Chinese Gooseberries. In the 60’s, America started importing Chinese Gooseberries and gave it a new name: kiwi. The reason? The resemblance between the fruit and kiwi, the New Zeeland national bird, a small brown round bird with fluffy coat.
In the 80’s, a new golden version of kiwi has been developed in New Zeeland. Yellow on the inside, with the same size and shape but without the fuzz of the traditional fruit, the golden version keeps the well-known taste (however, a slight additional mango aroma can be noticed).
Over a million tons of kiwi fruits are produced every year. The biggest productions originate in Italy, New Zeeland and Chile.
The doctors from New Zeeland and Australia prescribe the fruit very often to patients with asthma of other.
Some of the best wines made from this fruit are produces in America. The King Kiwi brand, bottled in Saint Petersburg, Florida, is a wine sold with approximately 20$/bottle. Shalom Orchard in Franklin, Maine also does a kiwi wine that is organically certified. The kiwi wine is a white wine, which is described as ‘bright’ and ‘light’.
The kiwi fruit is generally used for aging the meat.
The kiwi is very often used is sports beverages owing to its taste and nutritional values. Many nutritional supplements have a basis in kiwi.
Is a favorite fruit for jelly and jam in Spanish and Arabic culture. In China it isn’t a culinary element yet, but constitutes and aroma in jellies and other bonbons.
The kiwi vine leaves can be boiled in water in order to create a balsam used in the treatment of a variety of cutancous affections, including dog scab.
The kiwi vine branches are used in China for the confection of rope.
Kiwi and cocos tart… without fire!
A strong aroma and intact nutritive substances – these are the main benefits that a product consisting of fruits that haven’t been subjected to termin processes. Instead of the old cheese pie, I recommend the preparation of the kiwi and coconut tart. Healthy… and different!
1 cup dusty milled almonds
1 spoon dehidrated milled coconut
4 big dates
2 spoons agave syrup
1 spoon vanilla essence
3 cups caju nuts
½ cups coconut oil
½ cups agave syrup
3 cups pounded kiwi pulp
3 spoons scraped coconut
¼ cups water
Mix all the ingredients for the crust with a blender until a soft stichy aromatic paste is obtained. The resulted paste is pressed into a tart shape and, until the creme is ready, it is left in the fridge. The next step is teh preparation of the creme. Also in the blender, mix the nuts, teh agave syrup, the kiwi pulp, the coconut and the water. Add the coconut oil, mix again until an omogenous smooth paste results. Pour the creme over the crust and sift coconut, tu suit, on the top. After that, put the tart in the freezer for a few hours, until is gets hard. Dependin on your preferances, you can decorate it with kiwi slices or forest fruits.
A FEW WORDS
For as much as I savor its taste, just as much a dislike cleaning its peel. Short and to the point, this simple thought was crossing my mind when I found kiwi in my kitchen fruit bowl. Now, on the other hand, after I researched up and down the internet, I see my hairy potato with another eye: when I will come across a very sour kiwi, I won’t make a wry face, because I know that my cardiovascular health is protected by that sourness; when I will leave for college and I will no longer have my mom by my side to bring me the sliced kiwi plate, I will prepare, why not, a tart with kiwi and coconut that doesn’t require baking (and I will sink in an ocean of vitamins and nutrients). In conclusion, it was a pleasure for me to work on this project and I will use the information in the future. Or… at least I will be proud I know with what I can age the meat.