Actinidia: useful properties of actinidia

Actinidia (the botanical name of the plant comes from the Greek word "actis" - "star", because the columns of the ovary of the plant have a radiant arrangement) is a genus of woody lianas of the family Actinidiaceae; it has more than 40 species of plants that are distributed in the subtropical and temperate latitudes of Indochina, China, Japan, the Korean Peninsula and the Himalayas. In Russia, in the Far East – in the Primorsky Territory, on Southern Sakhalin and the Kuril Islands – 4 species of actinidia grow: Actinidia colomicta (see the article "Actinidia colomicta"), Actinidia arguta (see the article "Actinidia arguta"), Actinidia polygamica (see the article "Actinidia polygamica"), Actinidia Giraldi (see the article "Actinidia Giraldi").

Actinidia: useful properties of actinidia

The fruits of actinidia are oblong berries of a yellow-green or light orange color; in some species of actinidia, they are edible. Edible actinidia fruits are juicy, have a tender flesh and a thin and soft skin. The aroma of ripe fruits is different: in Actinidia colomicta – it resembles pineapple; in actinidia arguta – it is similar to apple; in actinidia polygamous-it is practically absent. The taste of the fruits of Actinidia colomicta, actinidia arguta and actinidia Giraldi is pleasant, sweet; and in actinidia polygamum it is very peculiar – fresh-sweet, reminiscent of the taste of sweet pepper mixed with boiled carrots.

Actinidia fruits can be used to make jam, jam, jam, natural juices, marinade and wine. You can also use them fresh (in this case, they perfectly quench your thirst).

Separately, it is worth considering the Chinese varietal actinidia (kiwi), created by New Zealand breeders on the basis of wild Chinese actinidia. The fruits of Chinese actinidia (kiwi) are the record holders in the content of vitamin C, in addition, they contain a lot of biologically active substances that are useful for the body. When using kiwis, it is recommended to either peel and cut into pieces, or cut in half and select the pulp with a teaspoon. It is easy to peel kiwis – just cut off the ends of the fruit from the top and bottom, and then remove the peel along the fruit with a knife. Due to its chemical composition, kiwi juice and pulp actively break down protein. That's why this fruit can be used to make excellent sauces and marinades for meat. Meanwhile, fresh fruit lovers prefer to add kiwis to fruit salads or sweet desserts. At the same time, it is important to remember that the actinidine contained in kiwi quickly cleaves the pectins in dairy products. Therefore, after mixing sour cream or yogurt with kiwi, you need to use the resulting dessert as soon as possible!

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