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Kiwi

Common name: Kiwi, kiwi, zespri, Chinese gooseberry, kiwi berry, yang-tao
Botanical name: Actinidia chinensis
Family: Actinidiaceae
Origin: Southeast China
Description: Actinidia chinensis is one of 30 species of deciduous, hardy and tender climbing plants that are native to East Asia. A. chinensis (also known as A. deliciosa) is a large, tender vine that can reach a height of 8 meters. Its buds are thickly covered with reddish hairs and its large heart-shaped leaves grow 15-25 cm long and up to 20 cm wide. In late summer, 2-3 cm fragrant flower clusters are produced. They are cream turning pale yellow. Its fuzzy skin edible fruits are green and eventually turn brown.
Applications: Used as food. Vines are great for growing on trellises, along fences, covering walls, or tall stumps.
Allergens: The main allergen present in the fruit is proteinase actinidin. It is one of a group of plant thiol proteinases to which papain, ficin and mother bromelain also belong. Actinidine is made up of at least two proteolytic enzymes. A growing concern is the cross reaction between these proteolytic enzymes and the natural rubber latex. Individuals who have developed contact urticaria Due to exposure to natural latex (generally by wearing rubber gloves), it is necessary to avoid eating and handling kiwi fruit.
Allergy:

Urticaria (type I hypersensitivity), immediate contact urticaria, allergic contact dermatitis, irritating contact dermatitis, oral allergy syndrome as well as asthma
Cross reactions: Natural rubber latex protein.
Other information: It was originally cultivated in the Anbgtze Valley in southern China. The first commercial plantation in New Zealand was in 1934 at Te Puke.
Patch test: Prick test through the fruit. Leaf as it is, external components of the vine and fruit.