The first person to put a kiwi in their mouth was very courageous. A fruit that is hairy on the outside and intense green -shaped like an alien eye- on the inside, is perfect for the body to wake up all the alerts of “friend, this is not going to sit well with you.” But one does not regret being brave, or so they say.

We know today that kiwi is the berry of a semi-woody climbing plant belonging to the genus Actinidia. The two most widely cultivated varieties are Actinidia delicious (green kiwi) and Actinidia chinensis (yellow kiwi), although there are also red kiwis and mini kiwis.

Among the green kiwis, the most common on the market is Hayward, with juicy and acid pulp, with a great capacity for conservation in a controlled atmosphere that explains its extensive production. Its harvesting season in Spain is at the end of October and the first half of November.

The yellow kiwi crop is much smaller, given the plant’s susceptibility to bacteriosis, however it is liked by more palates -but not so many pockets- for having the creamier and sweeter pulp, resembling more of a tropical fruit and not so much to a citrus as it happens with the green kiwi.

The best known are the Zespri Gold (HORT 16A) and the Zespri Sungold, which has no hair. Its harvest season is from the end of September and the entire month of October.

In Spain, kiwi is a recent crop, dating from the mid-80s. As explained in El cultivation of kiwi (SERIDA, 2015), it was known as yang-tao and was marketed by unit and not by weight.

Production has been increasing, and in 2018, according to data collected in the Statistics Yearbook of the Ministry of Agriculture, Fisheries and Food (MAPA) , 23,833 tons of kiwis were produced.

More than half comes from Galicia, followed by Asturias, Valencia and the Basque Country. However, the national production is not enough to satisfy the desire for kiwis of the Spaniards, who consumed an average of 2.8 kg / per capita in 2018, 128,000 tons in total – a low figure compared to oranges, apples and bananas, but similar to the consumption of strawberries and peaches – and therefore a large quantity was imported from producing countries such as Greece, Italy or New Zealand.

Kiwi is refreshing, herbaceous, acidic and sweet at its right point of ripeness, with more vitamin C than orange -but equally incapable of curing colds, Covid or any other disease- and easy to eat: with a cross section and a teaspoon you already have it. However, it has a great flaw: it is hard to imagine it in a recipe other than a salad, a cuqui breakfast bowl from Instagram or a marinade to tenderize meats .

The Swedish Stellan Johanson broke the coconut to find new recipes with the 10 kg of kiwis that his brother gave him for Christmas and ended up creating a pizza that revolutionized the networks and that contributed to his divorce, according to him. Here are our ideas for cooking with kiwi, we hope they don’t have such a dramatic ending.

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