Grapes - The most widely cultivated species is a woody perennial vine native to eastern Mediterranean. Many species native to both New and Old Worlds. Raisins - dried grapes. Drying usually done in a sulfur dioxide atmosphere to retard fungal and bacterial growth. Olives - Important fruit and source of oil for 5000 years.
Fresh olives are extremely bitter in taste because they contain oleuropien.
Historically processed by drying or salting to remove some of the bitter taste. Today olives are treated with sodium hydroxide to hydrolyze oleuropein. Olives subsequently exposed to air oxidize, and become black. Kiwi Fruit Native of Asia, most commercial kiwi is grown in New Zealand. Bright green pulp of fruit contains many tiny black seeds.