Unfortunately, kiwi fruit is still on the list of the most common food allergies in the world; the main defendant in the appearance of these allergic phenomena - ranging from symptoms of irritation of the mouth and throat to severe anaphylactic reactions - is a protein, the enzyme actinidine. The same substance is used - like papain and bromelain - to soften foods rich in protein and connective as some cuts of meat. It is not surprising, therefore, that people allergic to latex, bananas, papaya or pineapple are often allergic to kiwi fruit. It should be remembered, however, that the sensation of itching and burning of the oral cavity after ingestion of the kiwi could also be linked to non-allergic phenomena: the fruit is in fact rich in needles-shaped crystals of calcium oxalate, which can irritate the mucous membrane of the oral cavity through friction.
Finally, kiwifruit is included in the list of foods typically considered laxative; this effect, which varies from person to person, can be attributed in part to the good presence of soluble fiber and in part to the osmotic effect exerted by simple sugars in the intestinal lumen.
Kiwi in the Kitchen
Kiwis are fruits originating in China. Being available in many specific cultivars, they are grown in most of Europe (including Italy), America, Africa and Australia.
Kiwis are mainly eaten raw, as fresh fruit. They can also be contextualized in secondary snacks, in breakfast and at the end of lunch or dinner. They are suitable for further processing such as candying and cooking (the latter is necessary to obtain the jam).
There are many varieties that can be differentiated by the color of the skin (green, brown or gold), the pulp (green and white or with red shades) and the presence or not of surface hair.
The seasonality of the most common cultivar in Italy (brown skin with green hairs and flesh) is typically late summer and early autumn. The storage in cells equipped with a controlled atmosphere increases the availability throughout the cold season.
The edible portion of the fruit with down consists of the pulp, including numerous small seeds. Non-hair varieties can be eaten with peel. At the time of purchase, the kiwifruit must be intact, not dented or with signs of mould; at advanced ripening they become extremely delicate.
They are medium energetic fruits with an excellent concentration of vitamin C, folic acid, fibre and potassium. Kiwis can be consumed naturally, with little sugar (or other natural sweeteners) and/or lemon juice.
The most frequent culinary associations are with: other fruits, raw fish, raw meat, egg creams (e.g. pastry), cream, yoghurt, butter, milk, mascarpone, cereals or mixtures derived from flour (sponge cake, shortcrust pastry, puff pastry, etc.), breakfast foods, honey, maple syrup, chocolate, etc..
Among the most famous kiwi recipes in Italy we remember: fruit tart, kiwi jam, candied fruit for Cremonese mustard, kiwi laxative jellies, fruit skewers, Italy cake, kiwi sorbet, vegan fruit cheesecake, sweet couscous with fruit and soya yogurt etc..
To understand...
The kiwi is a fruit belonging to the family of Actinidiaceae. More specifically, it is a fleshy and edible berry in the shape of a medium-sized potato. The most common varieties are gold kiwis (with amber/gold flesh) and green kiwis. There are also red varieties of kiwis (less known).
The flesh contains numerous black seeds arranged in a radial pattern around the center of the berry and is always surrounded by a brown skin with piles. Kiwis bring 44 Kcal/100 g, mainly supplied by sugars (fructose). The fats, present in small quantities, are mostly triglycerides of unsaturated nature. In addition, kiwis are rich in alpha linolenic fatty acid, the progenitor of omega 3 (33.6 mg per kiwi).
Among the amino acids that make up the proteins (good VB) are: aspartic acid, glutamic acid and arginine. Being rich in potassium and ascorbic acid (vitamin C), kiwis are particularly suitable for the diet of athletes and hypertensive people.The abundant presence of fiber makes the fruit a valuable aid to stimulate intestinal motility (against constipation).
Doses ranging from 100 to 300 g per day are recommended.
Unfortunately, many people are allergic to it because of the presence of a proteinca (enzyme actinidine).