Kiwi

Kiwi, or kiwifruit, is a small, oval fruit native to China, now widely cultivated in New Zealand, Italy, Chile, and other countries. It has fuzzy brown skin and bright green flesh with tiny black seeds. The fruit is typically eaten fresh, scooped out of its skin with a spoon.

Kiwi is primarily used as a fresh fruit ingredient in various food products due to its sweet and tangy flavour and vibrant colour. It is commonly found in fruit salads, yoghurts, desserts, and smoothies. Its natural enzymes can also be used to tenderise meat, though this is less common in packaged foods.

Kiwi is a fruit and not a food additive, so it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a good source of vitamin C, vitamin K, and dietary fibre. While generally considered healthy, some individuals may experience allergic reactions, such as oral allergy syndrome, particularly if they are also allergic to birch pollen. Evidence does not suggest adverse health effects from consuming kiwi in typical dietary amounts.