Kiwi fruit
獼猴桃

The hairy skin of the kiwi fruit is high in antioxidants and thought to have anti-cancer, anti-inflammatory and anti-allergenic properties, says Dr Glenville. "The skin contains three times the anti-oxidants of the pulp; it also fights off bugs such as Staphylococcus and E-coli, which are responsible for food poisoning."
獼猴桃毛茸茸的外皮中富含抗氧化劑，有抗癌，消炎，抗過(guò)敏的作用。格勒威利博士說(shuō), “獼猴桃果皮中的抗氧化劑含量是果肉的三倍，它還能對(duì)抗葡萄球菌，大腸桿菌這些會(huì)導(dǎo)致食物中毒的細(xì)菌。”

HOW TO EAT IT: If regular kiwi skin is too tart for you, opt for "gold" kiwi fruit, which have sweeter, less hairy skins, but with the same benefits. Use the skin if you are juicing the fruit.
食用方法：要是嫌普通獼猴桃太酸的話，那就選擇黃金奇異果吧，它們更甜一些，而且外皮相對(duì)光滑一些，但同樣很有營(yíng)養(yǎng)。記得在榨汁時(shí)把果皮也加上。