{"id":3370,"date":"2025-02-12T23:00:09","date_gmt":"2025-02-12T14:00:09","guid":{"rendered":"https:\/\/yasai-yakuzen.com\/?p=3370"},"modified":"2026-09-07T18:15:45","modified_gmt":"2026-09-07T09:15:45","slug":"kiwi","status":"publish","type":"vegtable","link":"https:\/\/yasai-yakuzen.com\/en\/vegtable\/kiwi\/","title":{"rendered":"The benefits of kiwi fruit"},"content":{"rendered":"

Kiwi fruit is sweet and sour and cold in nature, held to settle excess heat trapped in the body, moisten a dry throat and help the stomach work. Its appeal is a fresh acidity and juicy flesh, and it suits daily care when you have eaten too much, or when you want moisture. As well as eating it as it is, it is easy to use with yoghurt, in salads and in smoothies.<\/p>\n

\"Kiwi<\/figure>\n

When kiwi fruit is in season, the kinds, and how to choose<\/h2>\n

If you want to bring in what kiwi fruit does, deliciously, knowing the season, the kinds and how to choose makes it easier to use. Its appeal is a fresh acidity and the texture of its tiny seeds, and it grows on a climbing plant.<\/p>\n

Japanese-grown from winter into spring, imported all year<\/h3>\n

Kiwi fruit grows on a climbing plant, is harvested in autumn and ripened to readiness. Japanese kiwi is in season from winter into spring, roughly November to April, and imported fruit from New Zealand and elsewhere is in the shops from early summer into autumn, so it is available all year. Freshly picked, the flesh is firm and sour, so as a rule it is ripened at room temperature and eaten once soft. How to tell when it is ready is covered under choosing, below.<\/p>\n

Green, gold and red varieties<\/h3>\n

Kiwi fruit can be chosen by flesh colour and by variety.<\/p>\n

\n\n\n\n\n\n\n\n
kinds<\/th>\nWhat stands out<\/th>\n<\/tr>\n<\/thead>\n
Green kiwi<\/td>\nGreen flesh. Hayward and the like. A fresh acidity<\/td>\n<\/tr>\n
Gold kiwi<\/td>\nYellow flesh. Gentle in acidity and strongly sweet<\/td>\n<\/tr>\n
Red-centred and baby kiwi<\/td>\nVarieties with red at the centre, and small ones eaten skin and all<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

For a fresh acidity, green kiwi; for sweetness, yellow gold kiwi. When you want something easy to eat skin and all, small baby kiwi, or sarunashi, is handy. Choosing by how you like the balance of sweet and sour, and by the dish, brings out what kiwi has.<\/p>\n

How to choose them and how to ripen them<\/h3>\n

When choosing good kiwi fruit, these points make it easier to tell.<\/p>\n