Kiwi Fruit (the common name is "carambola") widely distribute in three major scenic spots: Tianzi Mountain, Zhangjiajie and Bobozhuxi Valley, and its output which is estimated about 150000KG a year is high. There are more than 20 varieties of Kiwi Fruit such as the Chinese Kiwi Fruit, Maohua Kiwi Fruit and Leaf Kiwi Fruit, and it is the top grade of the wild fruits here.
Kiwi Fruit belonging to Actinidiaceae is a perennial deciduous liana. Kiwi Fruit grows in spring and summer, and fruit in autumn. The fruit is tea-brown. Peeling it and its flesh is green or yellow, and the taste is a little sweet and sour, but very delicious. Kiwi Fruit contains higher (5 to 10 times) vitamin C than citrus and 50 to 80 times than apple. In addition to containing vitamin C, it also contains vitamin A, starch, calcium, magnesium, phosphorus, potassium and other nutrients. Especially it contains human essential amino acids which have certain medical and inhibitory effect on lung cancer, hypertension, diabetes, hepatitis, nephritis, urinary tract calculus and cardiovascular disease. So it is widely used for making cans, dried fruit, fructose and jam, so it is popular at home and abroad.