Minikiwi is - as the name suggests - a miniature kiwi. However, it differs from its cousin not only in size. Minikwi has a smooth, thin skin, so it can be eaten without peeling. Its consumption is recommended because minikivia has many properties and nutritional values ​​- vitamins, minerals and antioxidants. Unfortunately, mini-kiwi is not very popular in Poland and it is not very suitable for transport.

Minikiwiare the fruits of the plant called Actinidia arguta (LatinActinidia arguta ). It is also called the Polish kiwi.PropertiesandThe nutritional values ​​of minikiwshave long been known in Asian countries - China and Japan - where they naturally grow. Unfortunately, tiny kiwi fruits cannot be exported because they have a very delicate skin, which makes them very susceptible to mechanical damage. To solve this problem, specialists have naturally selected new varieties of Acetidae. Currently, mini-kiwi is grown in France and some Southern European countries, and recently also in Poland. Its cultivation is not demanding, and grown in our country, it can be found in local bazaars!

At first glance, the mini-kiwi looks nothing like the well-known kiwi. The fruits of Kiwi Berry are about the size of cherry tomatoes. In addition - unlike kiwi fruit - they do not have a mossy skin. It is smooth and thin (so that the mini kiwi can be eaten without peeling) and has a variety of colors - from green-brown to red or purple. However, when we cut the mini-kiwi in half, we see that it has the same seeds arranged as in the kiwi fruit. Hence the name - minikivs!

Minikiwi - properties and nutritional values ​​

Minikivs contain numerous compounds with he alth effects, so it is definitely worth introducing them to your diet. They are seasonal fruits, appearing in late autumn. They include, first of all:

  • vitamin C - 100 g of minikivia provides 52.5 mg of this valuable vitamin, and thus covers 70% of vitamin C. the daily requirement for it. This is slightly less than traditional kiwi fruit, which provides 92.7 mg of ascorbic acid per 100 g. Vitamin C strengthens immunity, supports the work of the circulatory system and is responsible for strong bones and joints
  • vitamin E - 100 g of minikiva contains 5.28 mg¹ of the "vitamin of youth". This is much more than its bigger cousin, which provides 1.46 mg of this vitamin per 100 mg. The minikwi covers approx. 45 percent. the daily requirement for this valuable ingredient. Vitamin E not only prolongs youth, but is also a "fertility" vitamin
  • lutein - cares for eye he alth. Its appropriate dose may be up to 30 percent. reduce the risk of developing cataracts
  • polyphenols - protect against neoplastic diseases, prevent cardiovascular diseases, prevent infections, reduce the risk of allergies. They support the digestive system - they have anti-ulcer and choleretic properties, protect the liver
  • proteolytic enzyme - actinidin - which acts as an anticoagulant, leads to better blood supply, nutrition and oxygenation of damaged tissues, removes free radicals from the body
See the gallery of 5 photos

Nutritional value of minikivia (in 100 g) ¹

Energy value - 52 kcal

Fiber - 3.66

Vitamins

Vitamin C - 52.5 mg

Vitamin E - 5.28 mg

Minerals

Potassium - 268 mg

Calcium - 45.9 mg

Magnesium - 19.4 mg

Phosphorus - 29.4 mg

Minikiwi - use in the kitchen

Minikivs don't need to be peeled or cut, so they can be eaten like traditional berries such as raspberries or blackberries. It is therefore the perfect snack. The fruit should not be too soft or too hard to the touch. On the other hand, if we would like to use mini-kiwi to prepare wine, then we should collect its fruit after the first frost. Then they will be very soft and sweet. By adding fruit to the jar and sprinkling it with sugar, make a mush. Then the wine will be more expressive in taste and with a beautiful green color.

Minikiv wine recipe

This is a recipe for those who have mini-ties under their noses, i.e. on the plot. You need: for 10 kg of fruit, 2 kg of sugar and water.

Preparation:

  1. Crush the fruit and cover it with sugar. Leave to ferment.
  2. Squeeze the fruit and drain the resulting juice. Remove the skins.
  3. Boil the water and pour it with the juice into a clean fermentation vessel.
  4. Close the balloon with a fermentation tube with a stopper and leave it for about 3 weeks.
  5. When no gas bubbles come out of the fermentation tube completely, you can decant the wine and filter it to make it clear.
  6. Close the bottles and you're done. The wine should be a beautiful green color!

Minikiwi can be added to salads, salads or desserts. You can themuse for preserves - jams, marmalades, as well as freeze and dry. Can also be made from tincture. However, be careful - you have to cut the fruit in half for better access to alcohol.

Minikiwi has nothing to do with GMOs (genetically modified food). The varieties are obtained by the traditional method of crossing and selecting. As it happens in nature.

Minikiwi - where can you buy? What's the price?

Minikiwi is available on the market from late August to mid-November. Unfortunately, these are not common fruits - we usually get them at the market, from local vendors. Minikivs can be successfully grown on a plot and harvested by yourself. If we want to make a tincture of it, we should pick the fruit after the first frost.

Minikiwi - variants

  • Jumbo - the largest size. It can weigh over 20 g.
  • Geneva - medium-sized fruit with a honey flavor. One of the previously ripening varieties.
  • Ken`s red - New Zealand variety. It is red inside, the skin is purple. The fruit is quite large.
  • Rogów - a Polish variety grown in Rogów.
  • Weiki - they can be stored refrigerated for a long time (up to 8 weeks, others 4-6 weeks).
  • Ananasnaya - a variety used to establish production plantations. She has a characteristic red blush.
  • Purpurna sadowa - Ukrainian variety that ripens at the end of September. They are purple on the inside and on the top. Less tasty than Jumbo or Weiki. However, it can be decorative
  • Issai - matures at the end of October.
  • Vitikiwi - is an alternative to Issai. It has larger fruits and is more frost-resistant.
  • Kokuwa - Japanese variety with sour fruit.

You can also meet with Nergi's minikivs. This is a trade name for minikiwi varieties bred by New Zealand's Plant and Food Research.

Actinidia - Mini Kiwi - bred at SGGW

Source: youtube.com/SGGW

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