Kiwi

Kiwi may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age.

Kiwi originated in East Asia, where it is called kei ji gwo and míhóutáo, among other names. The latter name means “macaque fruit,” a nod to monkeys who discovered the fruit long before humans did. Kiwis are now grown commercially across the globe, including in New Zealand, where the crop has been successful and widespread. In fact, the fruit was known as gooseberry until entrepreneurial New Zealanders rebranded it with the name of the fuzzy, brown-skinned kiwi bird living all over their islands.

Yes. Kiwis offer a remarkable number of nutrients that are important for early growth. Kiwi is rich in both soluble and insoluble fibers to support digestion and baby’s developing gut microbiome. The fruit also offers a good amount of vitamins C and E, which support immunity, power organ functions, and aid cell growth and repair. Lastly, kiwi is loaded with phytonutrients and enzymes that are anti-inflammatory, antimicrobial, anti-cancerous, and that support heart, skin, and digestive health.

★Tip: Kiwi lasts up to a week in the fridge and is best stored away from other fruit. The natural ripening compounds in other fruits, such as bananas, can speed up kiwi’s ripening, shortening its shelf life.

No. Juice generally should not be given to babies under 12 months of age, unless directed to do so by a pediatric health provider. After the first birthday, small amounts of juice (less than 4 ounces a day, ideally diluted with water to reduce sweetness) may be offered on occasion as desired. That said, it is good practice to wait to serve juice until a child is two years old and even then, aim to reduce the amount offered to minimize sugar in a child’s diet. Excessive consumption of sweet beverages may reduce the diversity of foods and nutrients consumed and increase the risk of diabetes, heart disease, and dental caries.

Yes, all varieties of kiwi skin are edible and are high in a number of beneficial nutrients (fiber, various antioxidants, and more). Kiwi skin may have some pesticide residue, although this can be reduced by washing in water.

Yes. Kiwi is an excellent source of fibers, polyphenols, non-starch polysaccharides, and actinidin – together, they contribute to overall digestive health and bowel regularity. In fact, daily kiwi consumption has been shown to improve stool frequency and decrease abdominal pain in otherwise healthy adults. It is important to remember that pooping patterns can vary significantly from baby to baby. Be sure to talk to your pediatric healthcare provider if you have concerns about baby’s pooping and digestive function.

Yes. The flesh of kiwis can be firm and slippery—two qualities that increase the risk of choking. To reduce the risk, serve ripe, soft kiwi (it should be sweetly fragrant and give slightly when pressed) and cut the fruit in age-appropriate ways. As always, make sure to create a safe eating environment and stay within an arm’s reach of a baby during mealtime. For more information, visit our section on gagging and choking and familiarize yourself with common choking hazards.

No. While kiwi is not considered to be a common food allergen, allergies to kiwi are being increasingly reported, with reactions ranging from mild to severe. Additionally, some individuals may be sensitive to actinidin, an enzyme that is naturally present in kiwi, and can also be used as a meat tenderizer in other foods.

Individuals with latex-fruit syndrome (including avocado, banana, and chestnut) may be allergic to kiwi as well. Kiwi has multiple protein allergens that have been identified, many of which cross-react with other food allergens, such as peanut, tree nuts, and stone fruits. However, it is rare for an individual to be sensitized to all the possible kiwi allergens, and most people with kiwi allergies can safely consume these other foods. Individuals with Oral Allergy Syndrome due to birch or beech pollen allergy (also known as pollen food allergy) may also be sensitive to kiwi. Oral Allergy Syndrome typically results in short-lived itching, burning, or tingling in the mouth and is unlikely to result in a dangerous reaction. Peeling or cooking kiwi can help minimize the reaction.

Acidic foods like kiwi are often mistaken for allergens as they can cause a harmless rash around the mouth as baby eats and can cause or worsen diaper rashes. Barrier ointments can be applied to the face before mealtime to help protect the skin from acidic foods.

Kiwi does contain enzymes called proteases which can break down proteins in the mouth and cause irritation or bleeding if the kiwi is consumed when not fully ripe, or in excess. To limit these reactions, ensure that you only serve kiwi that is fully ripe, serve modest quantities at a time, and serve kiwi alongside other foods.

As you would when introducing any new food, start by serving a small quantity of kiwi on its own. If there is no adverse reaction, gradually increase the quantity over future servings.