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The Kiwi fruit

   According to the Nishiyama study (2007), the cultivation of kiwi first appeared at the beginning of the 19th century in China in an unprocessed form and without any commercialization of the crop. In 1904, some seeds of the fruit were brought to New Zealand for the first time. Then it was there where it was cultivated more systematically and finally entered the world markets in the 1960s. In particular, according to Nishiyama (2007, p.294) "Kiwifruit is one of the only four new fruit crops introduced into international trade during the 20th century"

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   It is reported in Nishiyama study (2007) that two types of kiwi dominate the international trade: Actinidio Deliciosa and Actinidio Chinensis, while Actinidio Arguta was later added to the market.

   The Actinidio Deliciosa type that dominates the markets also includes the Hayward variety, which is the most produced and traded today. Regarding the characteristics of Hayward, according to Nishiyama(2007, p.295) “The ripe fruit has a balanced sugar-acid ratio and its flavor is considered by many to be superior to other varieties. The most important advantage of this variety is the remarkably long shelf life of the fruit, which allows export by ship to distant markets.

   In the same study by Nishiyama (2007) fruits belonging to the type Actinidio Chinensis have smooth skin and their flesh is usually yellow. The Actinidio Chinensis type includes Hort16A, Sanuki gold, Jintao, Hongyang and Chuhong.

   The yellow variety Hort16A has been cultivated for years in New Zealand and this country markets it very successfully. Nishiyama (2007) mentions in his study that this variety has bright yellow flesh and has a characteristic shape with a protrusion at the end of it. Today, this type is also promoted as a crop and is traded by major global markets in both hemispheres.

  The Actinidio Arguta type entered the market after the Deliciosa and Chinensis types. Nishiyama (2007) mentions in his study that this type of kiwi is also called "hardy kiwi". It has a high resistance to cold, fruit with the size of a grape roga weighing 5-15 gr and a smooth and edible skin. Its disadvantage is that it has a shorter shelf life and market shelf life.

   Kiwi contains several elements beneficial for health. Among the ingredients, antioxidants such as vitamin C, vitamin E, carotenoids and polyphenols are considered to be the main health promoting factors of kiwi.

   Kiwi fruit is gaining more and more consumers around the world due to the new global trend towards a healthy Mediterranean diet. For this reason, kiwi is widely used in cooking as well as in pastry making.

The use even on pizzas with a sweet taste is remarkable. There are pizzerias now that have fruit pizzas on their menu, with options such as pizza with whole pieces of orange and kiwi.

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