30+ Kiwi

Yang Tao (sunny peach) was first cultivated by China's Song dynasty. Its seeds were taken to New Zealand in 1904 where, originally, it was known as Chinese gooseberry. It was rebranded as 'kiwi' in the 1950s. This was to boost sales and promote it as a 'kiwi' product. It was named for its resemblance to the iconic flightless bird, the kiwi.

Kiwi is very high in vitamin C - just one provides 60-70% of the RDA. It is a good source of vitamins E, K, folate and fibre. It also contains B1, B2, B6, choline, potassium, calcium, magnesium and copper. Its phytonutrients are anti-inflammatory, antioxidant and support digestive, cardio and eye health. Eating the skin is controversial but those of us who don't mind the rough texture get extra helpings of fibre and nutrients. However, kiwi skin is also high in oxalates and should be avoided by people with a history of kidney stones.

Kiwi can be eaten with the skin, from the skin, peeled or in salads, smoothies, ice cream, tarts, cakes, jams and chutneys.