Originally called Chinese gooseberries, Kiwifruit were renamed in the 1950s when Turners and Growers decided a name change was in order for this particular export. Legend has it that they were named after our native bird because they are both small, brown and hairy. New Zealand’s kiwifruit industry began in NZ in 1906 when a New Zealander, who had recently visited China, gave seeds to a farmer who subsequently planted them on his farm. Four years later the first fruit was tasted and, because of its tart flavour and origin, was named the Chinese gooseberry.
Because of alergies, I cannot eat kiwifruit which is very disappointing. In my earlier life I could eat them and I loved them, unfortunately they don’t love me any more. This recipe appealed to me because of the unusual combinations and simplicity – I haven’t tried it (obviously) but it shows you what can be done with fruit which is usually considered as a snack or desert.
Kiwifruits and bananas contain a decent helping of potassium which is essential for muscle and nerve function. They are also high in fibre which helps with bowel health. Bananas have a high dose of vitamin B6 and kiwifruits are very high in vitamin C.