“Kiwifruit is a rich source of vitamin C. Its potassium content by weight is slightly less than that of a banana. It also contains vitamins A and E. The skin is a good source of flavonoid antioxidants.
Raw kiwifruit is also rich in the protein-dissolving enzyme actinidin, (in the same family of thiol proteases as papain), which is commercially useful as a meat tenderizer but can be an allergen for some individuals. Specifically, people allergic to latex, papayas or pineapples are likely to be allergic to kiwifruit also.
This enzyme makes raw kiwifruit unsuitable for use in desserts containing milk or any other dairy products which are not going to be served within hours, because it soon begins to dissolve milk proteins. This also applies to gelatin based desserts, as well, as the actinidin will dissolve the collagen proteins in gelatin very quickly, either liquifying the dessert, or preventing it from solidifying. However, the US Department of Agriculture suggests that cooking the fruit for a few minutes before adding to the gelatin will overcome this effect [by killing the enzymes].” Wikipedia.Com
It is a testimony to the power of live enzymes in digestion.
Avocado makes it creamy. Kiwi adds a little grit and spice somehow, especially when you toss them in unpeeled, I like it better that way.
Serves 2 easily
Toss in a high speed blender:
2 cups of water
2 Kiwi Fruits
1/4 cup of banana
3 cups of kale
For people who just are not green food crazy and are not going to eat it otherwise, this is a really great way to get started with a huge bank of enzymes.