Kiwi Slices Coloring Pages

Despite their association with New Zealand, kiwis originally came from China, where they were called yang tao. The fruit was brought to New Zealand in the early 1900s and was renamed kiwifruit after the country's national bird. Today, China is actually the world's largest kiwi producer, followed by New Zealand and Italy.

New Zealand growers renamed the fruit from Chinese gooseberry to kiwifruit in the 1950s as a marketing strategy. They chose the name after New Zealand's national bird, the kiwi, because the fuzzy brown skin of the fruit resembled the bird's feathers. This clever naming helped make the fruit an iconic symbol of New Zealand.

Kiwi slices display their bright green color from chlorophyll and their vibrant appearance from essential nutrients. The tiny black seeds are packed with omega-3 fatty acids, while the flesh contains vitamin C, which is why kiwis are sometimes called nature's superfruits. One medium kiwi provides about 71 percent of your daily vitamin C needs.

A typical kiwi fruit contains between 200 and 400 tiny black seeds. These seeds are completely safe and edible, and many people eat them whole. The seeds are so small that they're often not noticed when eating the fruit, but they contribute valuable nutrients like fiber and omega-3 fatty acids to your diet.

Yes, kiwi skin is completely edible and contains lots of fiber and nutrients. The fuzzy brown exterior protects the delicate fruit inside and helps the kiwi plant retain moisture. Some people prefer to peel kiwis for eating, while others enjoy the tartness that the skin adds. Both ways are nutritious and delicious.

Kiwis contain an enzyme called actinidin that can break down proteins, which is why kiwis are sometimes used in meat marinades to tenderize tough cuts. This same enzyme is also what gives kiwis their slightly tingling sensation on your tongue. Actinidin can also break down gelatin, so kiwi puree doesn't work well in certain desserts unless the fruit is cooked first.