The Kiwi fruit, scientifically known as Actinidia deliciosa, is a part of genus actinidia and it is native to southern China and popular all over the world. Kiwi grows in most temperate climates mostly during the summer. Kiwi, the plant has the form of a small tree with numerous branches covered with green leaves. Kiwi’s flowers are small, white and they produce big fruits. Kiwi fruit has a thin, brown, hairy skin while the interior is a light green, juicy pulp with numerous black seeds in the center. Kiwi fruit is an important source of vitamin C and it also contains potassium, vitamin A and E, calcium, iron and folic acid, while its skin is a big source of flavonoids antioxidants. When eaten raw, kiwi fruit may produce allergies to some people. Due to the fact that kiwi fruit is also a big source of protein, when it is combined with milk or dairy products it adapts a bitter, unpleasant taste. Kiwi fruit can be eaten with or without its soft skin, but most people prefer eating it without skin. Kiwi fruit is generally used for preparing juices, cakes and it is also included in the main dishes.