Kiwi of the ring-sliced type. Unlike raw kiwi, the acidity is suppressed, so I would recommend it for this. Kiwifruit is a fruit that grows into the genus Apiaceae, and its place of origin is the coast of the Yangtze River in China, where it was called "Yangtao" locally. In 1904, Isabel Fraser, the principal of Whanganui Girls' High School in New Zealand, brought back the Yangtao seeds from China, and botanist Alexander Allison began cultivating them, and the actual fruit was called Chinese gooseberry (Chinese gooseberry), which originated in New Zealand. In 1924, seed farmer Hayward Wright developed a green-fleshed variety that is the root of the kiwifruit that is commercially grown and widely distributed on the market today. "Kiwi fruit" is a fruit that ripens, and the harvested powder is not saccharified, so there is little sweetness and sourness. In order for the fruit to ripen, it is necessary to produce ethylene, but in recent years, many fruits are processed with ethylene after harvest before being shipped, and the number of products that are in a delicious state even if you buy them is increasing. In addition to vitamin C, kiwifruit is also rich in vitamin E. "Kiwifruit also has a high antioxidant effect on vitamin E. Not only that, but it also has a blood circulation promoting effect, so it can be expected to improve coldness caused by cold and prevent swelling. Our unique soft dry manufacturing method uses elegant half-raw dried fruits.