1. Most people associate the kiwi fruit with New Zealand, but it has its origins in China's Yangtze River valley. The fruit has been around for over 700 years and was a favourite in the courts of the great Khans. No wonder they were known as Chinese gooseberries till the 1960s.

2. In the early 1900s, New Zealand missionaries took the seeds home where the plant was named for the indigenous bird. Plants were later sent to the United States, Italy, South Africa and Chile.

3. There are more than 400 varieties.

4. The kiwi fruit's 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), according to kiwi-fruit.info

5. Kiwi fruit is high in the antioxidant vitamin C and is a good source of fibre, vitamin E and potassium. It is fat-free, sodium-free and cholesterol-free, says www.foodreference.com

6. Because it contains an enzyme called Actinidin, it can also be used as a natural meat tenderiser. Just cut one in half and rub the fruit over the meat, or peel and mash with a fork then spread it on the surface of the meat and let it stand for 10 to 15 minutes or longer.

7. One cup (about 180g) of the fruit contains 108 calories.

This article was first published in Mind Your Body, The Straits Times on June 11, 2008.