SWEET & TANGY GREEN FLESH KIWI AT 12.00 MUR!
Kiwi, also known as kiwifruit or Chinese gooseberry, are small, yellow fruits that are highly nutritional and full of flavor. They contain vitamins C, K, E, folate, and potassium.
Their small black seeds are edible, along with their furry brown peel; however, many prefer to peel them first. Besides being good sources of antioxidants, they also have fiber.
Uses of the kiwi
Kiwi fruit is eaten as it is, or it can be added to many desserts. It is a great addition to cakes and tarts, as well as meat, poultry, and fish. Additionally, it can also be made into jam and alcoholic beverages.
Some tips for incorporating kiwis into the diet:
- Make kiwi cups by cutting a ripe one in half, leaving the skin on, and eating each half with a spoon.
- Prepare a fruit cocktail with kiwi, pineapple, mango, and strawberry chunks.
- Make a green smoothie or juice with kiwi, spinach, apple, and pear.
- Freeze slices of kiwi and eat them as a snack or dessert on a hot day.
- Add diced kiwi to a salad of spinach, walnuts, dried cranberries, diced apple, feta cheese, and a light vinaigrette dressing.
Ways to store kiwi
Kiwis keep the best at room temperature, but not in direct sunlight. They are recommended to be kept in the refrigerator once they have reached peak ripeness.
1. Can help treat asthma
2. Aids digestion
As well as containing fiber, kiwis also contain an enzyme called actinidin that breaks down protein, greatly enhancing digestion of most proteins.
3. Boosts the immune system
Kiwis are nutrient-dense and full of vitamin C which boosts your immune system to ward off disease.
4. Reduces risk of other health conditions
Kiwis help to reduce the likelihood of oxidative stress that can result in damage to our DNA.
5. Can help manage blood pressure
In addition to providing a boost to our immune system, kiwi fruits can also help to control blood pressure.
Kiwis can actually reduce blood clotting. A study from the University of Oslo found that eating two to three kiwis a day significantly lowered the risk of blood clotting. They were also found to reduce the amount of fat in the blood.