The kiwifruit, or often shortened to kiwi in many parts of the world, is the edible berry of a cultivar group of the woody vine Actinidia deliciosa and hybrids between this and other species in the genus Actinidia.

The most common cultivars of kiwifruit are oval, about the size of a large hen's egg (5–8 cm / 2–3 in long and 4.5–5.5 cm / 1¾–2 in diameter). It has a fibrous, dull brown-green skin and bright green or golden flesh with rows of tiny, black, edible seeds. The fruit has a soft texture and a sweet but unique flavor, and today is a commercial crop in several countries, such as Italy, New Zealand, Chile, Greece and France.^{[citation needed]}

Also known as the Chinese gooseberry, the fruit was renamed for export marketing reasons in the 1950s; briefly to melonette, and then later by New Zealand exporters to kiwifruit. The name "kiwifruit" comes from the kiwi — a brown flightless bird and New Zealand's national symbol. Kiwi is also a colloquial name for New Zealanders.

The importer in the US, Ziel & Co in San Francisco suggested the old name of Chinese gooseberry was unsuitable, recommending instead a short, Maori name. Jack Turner initiated the name "kiwifruit" around 1962 as part of Turners & Growers marketing response to this feedback, and the name became a global brand. The trademark was not registered internationally, however. To distinguish 'Kiwi kiwifruit', the trademark Zespri was registered in 1997.

James Trevor "Jamie" Oliver, MBE (born 27 May 1975) is an English chef, restaurateur and media personality, known for his food-focused television shows, cookbooks and more recently his campaign against the use of processed foods in national schools. He strives to improve unhealthy diets and poor cooking habits in the United Kingdom and the United States. Jamie Oliver's speciality is Italian cuisine, although he has a broad international repertoire.

Jamie Oliver was brought up in Clavering, Essex, England. His parents ran a pub, "The Cricketers", where he used to practise in the kitchen. He was educated at Newport Free Grammar School. He left school at age sixteen without qualifications and went on to attend Westminster Kingsway College, formerly Westminster College. He then earned a City & Guilds NVQ in home economics.

His first job was as a pastry chef at Antonio Carluccio's Neal's Yard restaurant, where he first gained experience with preparing Italian cuisine, and developed a relationship with his 'mentor' Gennaro Contaldo. Oliver then moved to The River Café, Fulham, as a sous chef.