Kiwi, also known as actinidia, is a fruit native to China, but now cultivated in many parts of the world, especially in New Zealand, Italy and Chile. This fruit is small, oval and has a brown and velvety skin.

Inside, the pulp of the kiwi is bright green or yellow (depending on the variety) with small edible black seeds and a white core. The flesh is juicy, sweet and slightly acidic, with a taste reminiscent of a combination of strawberries, bananas and melon.

Kiwis are known to be a rich source of vitamin C, surpassing even the orange in this aspect. They are also a good source of vitamins K and E, fiber and antioxidants. Thanks to their high content of vitamin C and antioxidants, kiwis are often associated with health benefits, such as strengthening the immune system and promoting skin health.

Versatile in the kitchen, kiwis can be eaten fresh, added to fruit salads, smoothies, yogurt and desserts, or used in sauces and marinades for savory dishes. The harvest season of kiwis varies according to the region of cultivation, but are generally found in supermarkets all year round.