By Suzanne Lieurance Maybe "a rose by any other name would smell as sweet." But, years
ago, that same sentiment didnt seem to apply to a strange looking
little fruit from China known as Yang Tao. Missionaries in the early 20th century brought Yang Tao to New
Zealand, and in 1960 it was renamed the Chinese Gooseberry. In 1961,
the Chinese Gooseberry made its first appearance in the United States
and the name was changed again. This time to kiwi, in honor of the
native bird of New Zealand, whose brown fuzzy coat looks somewhat
like the brown fuzzy skin of this unusual little fruit. This name change
seems to have been a good move. Doesnt a kiwi fruit sound much more
appealing than a Chinese Gooseberry? Today, people everywhere love kiwi fruit. And, with good reason. The
kiwi has a sweet unique flavor and is loaded with vitamin C, as well as a
variety of other vitamins, minerals, and phytonutrients that promote good
health. Kiwi fruit can be eaten by itself, but it is also delicious in tossed salads,
or fruit salads. But heres a tip you might not know. Kiwi fruits should be
eaten soon after they are cut because they contain enzymes that act as
a food tenderizer. These enzymes can tenderize the kiwi, making it
overly soft. These enzymes can also make other fruits soggy, so add
kiwi to fruit salads at the last minute. Its easy to enjoy kiwi fruit. You can even eat the skin. Just rub off the
fuzz, wash the kiwi, slice it, and enjoy. Suzanne Lieurance is a freelance writer and owner of the Three Angels
Gourmet Co. which produces a unique line of "heavenly gourmet mixes"
for sale at: http://www.threeangelsgourmet.com For additional food
information and daily tips, visit the Three Angels Gourmet Co. blog at
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