Kiwi fruit is the edible fruit of Actinidia Deliciosa, and hybrids between this species and others in the genus Actinidia.

Kiwifruits owe their name to a bird, native of New Zealand, named "kiwi", and actually in many regions of Europe, North America and South America, kiwi fruits are generally referred to as "kiwi"

This fruit consists of a hairy, brown peel containing green flesh, with white pulp in the center, surrounded by black, edible seeds. The fruit has a sweet taste, similar to a mixture of banana, pineapple and strawberry. Kiwi fruits are native to China, where they were called "macaque peach"

Nutrition-wise, kiwi fruits contain about as much potassium as bananas, and also contain 1.5 times the DRI for Vitamin C. It is also rich in Vitamins A and E, and its black seeds can be crushed to produce kiwi fruit oil, which is very rich in Alfa-Linoleic Acid (an important Omega-3 essential fatty acid)

Studies have proven that kiwifruits are useful in improving conditions of asthmatic children, and in decreasing the probability of colon cancer by providing a good amount of dietary fiber.

Kiwifruit is a rich source of vitamin C, 1.5 times the DRI scale in the US. Its potassium content by weight is slightly less than that of a banana. It also contains vitamin E, and a small amount of vitamin A. The skin is a good source of flavonoid antioxidants. The kiwifruit seed oil contains on average 62% alpha-linolenic acid, an omega-3 fatty acid. Usually a medium size kiwifruit contains about 46 calories,0.3 g fats, 1 g proteins, 11 g carbohydrates, 75 mg vitamins and 2.6 g dietary fiber.

Kiwifruit is often reported to have mild laxative effects, due to the high level of dietary fiber.

. Sliced kiwifruit has long been regularly used as a garnish atop whipped cream on New Zealand's national dessert, the pavlova. It can also be used in curry.

Kiwifruit also serves as a natural blood thinner. A recent study performed at the University of Oslo in Norway reveals that—similar to popular mainstream aspirin therapy—consuming two to three kiwifruit daily for 28 days significantly thins the blood, reducing the risk of clots, and lowers fat in the blood that can cause blockages.

The kiwifruit skin is edible and contains high amounts of dietary fiber. In a fully matured kiwifruit one study showed that this as much as tripled the fiber content of the fruit. In addition, as many of the vitamins are stored immediately under the skin, leaving the skin intact greatly increases the vitamin c consumed by eating a single piece of kiwifruit when compared to eating it peeled. As with all fruit, it is recommended that if eating the skin, the fruit be washed prior to consumption.