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Did you know that kiwifruit is more than 700 years old? Kiwifruit history began in the Yang-tse river valley in China, where it was called "Yangtao." The Yangtao was considered a delicacy by the court of the great Khans who cherished its delicious flavor and emerald-green color. The small, brown, fuzzy "Yangtao" fruit grew wild on vines that wrapped around trees. Kiwi fruit originated in the Yangtze Valley, where several species of Actinidia grow wild. It remains a mystery as to why the Chinese never latched onto this fruit and cultivated it as they did with so many others. Early in the 20th century, seeds of A. chinensis were taken to New Zealand, and the first crop was harvested in 1910. Commerical cultivation began in the 1930s, but the first shipment did not reach England until 1953. Progress in its cultivation was slow as was acceptance of this new fruit. When it was renamed after New Zealand's native bird, the kiwi, a flightless, hairy brown bird, its popularity began to soar, at least in New Zealand. Then, when 'nouvelle cuisine' began to blossom in France, the kiwi fruit quickly assumed a star role as a decorative ingredient in fruit salads and many other dishes. But not everyone was as impressed with the new name. Many thought it reminded them of the brand name for a shoe polish. It has also been said that New Zealand changed the name to overcome American prejudice, which at the time during the McCarthy era, was rife against the Chinese. Whatever the reason, kiwi fruit it is, and kiwi fruit it will remain. Between 1800 and 1900 knowledge of the fruit spread to other countries, and samples of the fruit and seeds were sent to England. In 1904 plant cuttings were brought to the United States (1999 Produce Availability and Merchandising Guide, The Packer. 1999).

Seeds were sent to New Zealand in 1906, and the fruit was renamed the "Chinese Gooseberry" (Wellness Encyclopedia of Food and Nutrition, 1992). New Zealand's "Chinese Gooseberry" variety was first shipped to the United States in 1962, where it was re-named Kiwifruit after New Zealand's national bird the "kiwi." In the 1970s it was grown in California and available for the first time in supermarkets throughout the United States. Most kiwifruit imported to the United States comes from Chile and New Zealand. Kiwifruit is available year-round. The kiwifruit is a little fruit holding great surprises. The most common species of kiwifruit is Actinidia deliciosa, commonly known as Hayward kiwi. Inside of this small, oval-shaped fruit featuring brown fuzzy skin resides a brilliant, semi-translucent emerald green flesh speckled with a few concentrically arranged white veins and small black seeds. Its flesh is almost creamy in consistency with an invigorating taste reminiscent of a mixture of strawberries and bananas, yet with its own unique sweet flavor. The Kiwi is a cylindrical fruit, covered with a light brown fuzzy skin. Although the skin is edible, its fuzzy texture is not appealing enough for most people to try. Their average size is three to four inches in length or about the size of a large egg. Inside, the beautiful green flesh holds a crown of tiny edible black seeds (about 1,400 according to some sources) arranged around a white core. Most of the kiwi's fiber, vitamins, and minerals are found in the seeds. The flavour is delicate, refreshing, and reminiscent of strawberries.