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The kiwifruit (Actinidia deliciosa) is, botanically speaking, a berry. It was marketed as the Chinese gooseberry until the late 1950s, when New Zealand exporters renamed it after their national bird.

A single kiwifruit contains roughly 90 milligrams of vitamin C — more than an orange of similar weight. The skin is entirely edible, though most people peel it anyway.

New Zealand, Italy, and China account for most of the world's kiwifruit production. The fruit ripens off the vine and keeps for weeks in cold storage, which is why it ships so well.