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This berry has ancient origins, about 700 years ago, and was cultivated by Chinese peasants who sold it as a delicacy on the emperor’s tables; that as an ornamental fruit. Despite these distant origins, its diffusion in Europe, occurred only in the 900, and led, in less than 50 years, Italy to become the second largest producer of kiwis after China. The spread of this berry is however due to the New Zealanders, in particular to Isabel Fraser, who returned from China to New Zealand with these seeds that are set so well to the climate and environment of the new continent to be renamed instead of “Chinese gooseberry” , as it was known until then, “kiwi”, in honor of the bird symbol of New Zealand.
The kiwi is part of the plants of the Actinidiaceae family, whose main variety consists of the Acyctidia deliciosa. There are two main varieties of this berry and are: green and “gold”. The first, the most widespread, has a dark brown hairy peel and a bright green pulp, studded with small black seeds arranged in a radial pattern around the center of a harder white heart. The shape is similar to an egg, unlike the gold variety which, besides being more elongated, has more sea bream. There are also other varieties of kiwi, but they are less common, such as the one with the red pulp and the brick-colored peel.
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