The history of the kiwifruit began in the Chang Kiang Valley of China. Called Yang Tao, it was considered a delicacy by the great Khans who relished the fruit's brilliant flavor and emerald-green color. Knowledge of the fruit expanded to other countries in the mid 1800s to 1900s. A collector for the Royal Horticultural Society of Britain send samples home in 1847, and another send seeds to England in 1900. Plants were first exported from China to the United States in 1904, and seeds were brought to New Zealand in 1906. Kiwifruit is available worldwide today and is produced in New Zealand, the United States, Italy, Japan, France, Greece, Spain, Australia, and Chile.

 

According to recent studies, kiwifruit is the most nutrient dense of all the major fruits:

Low fat

Saturated fat-free

Sodium-free

Cholesterol-free

High in fiber

High in vitamin C

A good source of vitamin E

A good source of potassium