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By: Cathy Christensen
Posted: May 26, 2010, from the June 2010 issue of Skin Inc. magazine.
This brown, fuzzy, odd little fruit scared my kids when I first introduced it to them
It really does look like something from outer space, especially when you encounter it for the first time. However, my youngest and more adventurous taster decided to take the plunge and try the juicy green flesh one evening at dinner ... and loved it! And it’s a good thing, too, because this small oval fruit packs an enormous nutritious punch, including flavonoid antioxidants, fiber, vitamins A, C and E, and potassium.1
In the kitchen
Along with being nutrient-rich, kiwi contains ascorbic acid that works as an astringent to neutralize bacteria and tighten pores,2 and its seeds and oil also have skin benefits. The emerald flesh of this creamy fruit includes a white core and is speckled with black seeds. When it isn’t being included in recipes, it can be eaten alone either by cutting off the ends and peeling the skin or slicing it horizontally and using a spoon to scoop out the flesh; even the brown skin can be eaten for a higher vitamin C and fiber intake, just scrub of the fuzz off first.3 There are more than 40 varieties of kiwi, including the most popular Hayward variety and the rare golden variety.4, 5
With its striking appearance, unique, sweet taste and creamy consistency, this fruit is used by spa cuisine chefs throughout the globe in a variety of ways, including soups, desserts, salads and sauces, such as:
Ki-Lime Smoothie featuring kiwi and papaya—Marc Allan’s Men’s Grooming & Spa, Sydney, Nova Scotia, Canada;