European kiwi fruit

• Nutrition
  Kiwi is naturally refreshing, with about 84% water and only 58 kcal per 100 g. It is high in vitamin C, which contributes to the normal function of the immune system, and high in vitamin K, which contributes to the maintenance of normal bones and normal blood clotting^1,2
• Seasonality
  In Europe, kiwis are harvested mainly in autumn (October–November) and are available throughout winter. The EU’s leading producers are Italy and Greece, which are among the world’s top exporters³.
• Usage
  Quick and versatile: cut and eat with a spoon, slice into fruit salads, or blend into smoothies. Their refreshing flavour makes them a favourite in breakfast bowls.
• Historical fun fact
  Kiwis were originally known as “Chinese gooseberries” before being renamed “kiwi” in New Zealand in the 20th century, inspired by the kiwi bird⁴.
• Cultural fun fact
  Today, kiwifruit is one of the most traded fruits worldwide. Italy and Greece are among the largest producers in the EU, making Europe a global reference point for kiwi exports⁵.

Sources:

¹USDA FoodData Central – Kiwifruit, raw

²EFSA EU Register of Nutrition and Health Claims

³Eurostat Fruit Production Data 2022; FAO Crop Statistics

⁴Encyclopedia Britannica – Kiwifruit, 2021

⁵FAO Crop Statistics; Eurostat Trade Data 2022