kiwi's high vitamin C

The Kiwi is the fruit of a vine very voluble and vigorous, the Actinidia, often grown on pergolas. If there are several varieties of kiwifruit marketed throughout the world, one is actually produced in France: Hayward. This plump fruit can weigh up to 150 g and it has a very firm flesh green, velvety and covered with a brown skin. This variety is distinguished by its taste, its regular appearance and storability. In France, the cultivation of kiwi requires almost no pesticide treatments because of the resistance of the plant and the small amount of Actinidia orchards, widely dispersed. If this fruit is largely imported from New Zealand during the summer and early fall, it is produced, from November to May, in various French regions: Aquitaine, Midi-Pyrenees, Languedoc-Roussillon. The kiwi was discovered in China in 1845 by the Scottish botanist Robert Fortune. In 1910, the kiwi is introduced and cultivated in New Zealand. From there, it is imported into Europe quickly. In France, the kiwi is produced in the southwest. Fruit egg-shaped, its skin is tawny gray color, covered with a silky down. Its green flesh is very fragrant with a slight tartness. There are two varieties of kiwi: kiwi green (Hayward) who is sweet and juicy kiwi and more acidic. A good kiwi should be flexible in contact with the finger and the skin should not be wilted. Purchased farm, he will continue to mature in contact with other fruits such as bananas and citrus fruits or apples. Its health benefits are numerous, its high vitamin C /80 mg per fruit/
covers the daily needs.