Kiwifruit is a summer and fall fruit that normally ripens between August and October, so kiwifruit is fresher and loses less nutrients during this time. Therefore, kiwifruit is best eaten after August each year, and after meals.

Because kiwifruit contains a lot of phytic acid, when used it is low in ph, if eaten before meals, it will stimulate the gastric mucosa and affect the gastrointestinal digestive function. And if you eat it after meals, you can neutralize its acidity and also promote the secretion of gastric acid, which can promote digestion.

Distribution:

China is the native center of the kiwifruit, and the world's kiwifruit origin is in the town of Wuduhe, Yiling District, Yichang City, Hubei Province. The kiwifruit is born on hillsides in forest margins or thickets, and is cultivated in some gardens. There are 66 species in the genus kiwifruit***, 62 of which are naturally distributed in China, and the two main species produced and cultivated in the world are the delicious kiwifruit and the Chinese kiwifruit.

Delicious kiwifruit branches and fruits are covered with downy hairs (e.g. Qinmei, Xu Xiang, Hai Wode, etc.), while Chinese kiwifruit branches and fruits are smooth (e.g. Hong Yang, Golden Fruit, etc.). These two species are mainly distributed in central China in the Yangtze River basin and the Qinling Mountains and its south, east of the Hengduan Mountains.