Kiwi, which has another name of kiwi fruit, and is also called "Maopear" or "Maogourd" in some places. Its taste is sweet and sour, its flesh is crystal clear and its taste is rich. It is reasonable to say that it has the characteristics of excellent fruit, maybe it is just too easy to get, so the villagers don't take it seriously. In fact, it has a unique "extraordinary".
China is the hometown of kiwifruit. It was not until the early 2th century that it was introduced to New Zealand. Through the efforts of the local people, it has gradually developed, and another "foreign name" has been created, which is considered to be integrated into the local area. During World War II, it was welcomed by Americans in New Zealand, and thus it was planted more widely. In the 195s, New Zealand began to export kiwifruit. In 1959, they named it after Kiwi, the national bird of New Zealand, and then the name became popular all over the world. And its original name is little known internationally.
New Zealanders attach great importance to it, and have optimized and improved it with modern agricultural techniques in planting, management and preservation. This makes "New Zealand Kiwifruit" a representative of high-quality Kiwifruit, just as wine is to France. Kiwifruit from New Zealand is also exported to China-the name Kiwifruit from New Zealand alone represents the image of "high-end" and "foreign flavor". It seems that I left my hometown as a child and returned to my hometown after many years.
at first glance, kiwifruit is ordinary, but there is a hole in it. It is called "vitamin C", and what's more, it is called "fruit". A medium-sized kiwi fruit provides more vitamin C than a person needs in a day. In addition, it is also rich in vitamin K. In terms of absolute content, the content of other vitamins and minerals it contains is not high. However, considering that its main component is water-the content is about 83%, then various micronutrients are still considerable. Compared with most fruits, its performance is indeed excellent. However, if only solids are considered, about half of it is sugar-enough sugar is needed to make the whole fruit sweet enough. Therefore, although kiwifruit is an excellent fruit, it may not have more advantages than many vegetables if it is only compared with "nutritional value".
Like pineapple and papaya, kiwifruit also contains protease. If Gelatine (also known as gelatin or fish glue, which is the transliteration of its English name Gelatine, editor's note) powder is used as jelly, and raw kiwifruit is added to it, it is likely that it will not be done-kiwifruit protease will untie the collagen water of gelatine, thus making it impossible to gel. If you make a milkshake, it is not a big problem to put kiwi fruit on the surface of the milkshake. However, if it is scattered in milk, protease will fully contact with milk protein, and proteolysis will produce some bitter peptides, and the taste will be affected. If you have to use it, you can cook the kiwifruit for a few minutes to inactivate the protease, so that they can't make trouble.
But this protease activity is also very useful. You can make the meat tender by mixing the kiwi fruit juice with the gluten meat. When barbecuing, roast chicken or roast duck, you can inject kiwi fruit juice into it, and the roasted meat will be very tender-besides, the name "kiwi barbecue" alone is enough to arouse the interest of guests.