Actinida arguta: More Than Just a Kiwi

Cross-sectioned and whole Hardy Kiwifruit (Actinidia arguta), commonly called “Baby Kiwis” or “Kiwi Berries.”

By Philip Kong

While most know kiwi for its familiar sweet taste, it also has many surprising practical uses. Nutritionists often recommend it as a good source of vitamins. Meat processing industries use kiwi as a catalyst for tenderizing meat by using the fruit’s unique protein-dissolving enzyme, actinidain. Its most surprising use, however, is that it can potentially be a creative and non-invasive cure for allergic diseases.