Kiwi fruit (Actinidia chinensis) originated in the Chang Kiang valley of China. Botanists renamed the commonly used fruit variety as A. deliciosa in 1984 and reserved the name A. chinensis for the yellow-fleshed kiwifruit. Since ancient times, Chinese used it as a health tonic, especially, for women after childbirth and for children to enhance immunity. In the early 1900, kiwi fruit was first exported to Asia as an ornamental vine. Americans tasted the fruit in the year 1904 and it reached New Zealand in 1906. The potential nutritional benefits of the exotic fruit were identified by the New Zealanders and they started cultivating it commercially. Kiwi fruit has a brown hairy peel with white pulp and green flesh. It has tiny black seeds and green creamy and yummy flesh. Immature fruits are hard while mature ones are softer and yield to little pressure. They are full of vitamin C and act as good appetizers in salads, fish, meat dishes, puddings, cakes and pies. However most of us are unaware about the varied heath benefits of this delicious fruit.