This tiny, nutrient-dense fruit packs an amazing amount of vitamin C (twice the amount found in oranges), has more fiber than apples, and has more potassium than bananas!
The unique blend of phytonutrients, vitamins, and minerals found in kiwifruit helps protect against heart disease, stroke, cancer, and respiratory disease. Kiwifruit’s natural blood-thinning properties work without the side effects of aspirin and support vascular health by reducing the formation of spontaneous blood clots, lowering LDL cholesterol, and reducing blood pressure.
Multiple studies have shown that kiwifruit not only reduces oxidative stress and damage to DNA but also prompts damaged cells to repair themselves.
Kiwi-fruit is often prescribed as part of a dietary regimen to battle cancer and heart disease, and in Chinese medicine it’s used to accelerate the healing of wounds and sores.
How much: Aim to eat one to two kiwifruit a day while they’re in season, for the best taste and nutrition.
California-grown kiwifruit are in season from October through May, and New Zealand kiwifruit are available between April and November.
Tips:
- Kiwifruit contains enzymes that activate once you cut the fruit, causing the flesh to tenderize. So if you’re making a fruit salad, cut the kiwifruit last.
- The riper the kiwifruit, the greater the antioxidant power, so let them ripen before you dig in.
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