Known in ancient China as Yang Tao,[1] the kiwifruit earned its place in Chinese culture not just for its flavor, but also its medicinal properties, which science has substantiated in areas such as digestive health and metabolic health.[2]
The commercially grown varieties of kiwifruit can be traced to a China and a Church of Scotland mission station in Yichang in 1878. They were referred to as “Chinese gooseberry” before kiwifruit became the moniker.[3,4]
