Kiwifruit (Actinidia deliciosa) is a woody, climbing, and dioecious vine. The fruit is ovoid, contains green edible flesh, which is partly transparent, has black colored seeds and has a hairy outer cover of brown color. The leaves are large, 7.5-12.5 cm long, deep green, leathery, ovate, alternate, long-petioled, deciduous, and cordate at the base. The fruit tastes sweet, tart to acidic. It grows well in volcanic or drained soil. The plant bears fruit after 1 year and continues till 3 years, after which the rate of bearing fruits decreases.
The origin of kiwifruit is China. Presently, this fruit is cultivated and commercialized from China, Spain, Europe, Italy, New Zealand, , France, United States, India, and Australia. The fruit contains a high amount of vitamin C, E, polyphenols and bioactive compounds. It is also a good source of dietary fiber, protein, calcium, iron, various vitamins like B1, B2, B3, B6, B9, and K.
The severity of symptoms and sensitization patterns of kiwifruit allergy differs geographically. The sensitization is rising in western countries. European countries reported varied kiwifruit sensitization rates. Spain reported 1.8% of its total population being kiwifruit sensitized.
Green kiwifruit has 13 different allergens. Act d 1, Act d 2, Act d 8, Act d 11, and Act d 12 are the major allergens present in it. Patients allergic to kiwifruit should avoid ingestion at any cost. However, kiwifruit is consumed as kiwifruit juice, vinegar, dried slices, jam, wine, yogurt, and jelly.
Kiwifruit allergy is not a homogeneous disorder. Consumption of kiwifruit may lead to mild symptoms of hypersensitive reactions, oral allergy syndrome (OAS), and cross-reactivity with other fruits and pollens.