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Did New Zealanders Name the Kiwifruit?

Mar 23, 2016
New Zealanders are known as Kiwis, so you may think kiwifruit originated there, but it didn't; kiwifruit was originally grown in the Chang Kiang Valley of China, where it was considered a delicacy by the court of the great Khans.

For many years, the kiwifruit was known as the Chinese Gooseberry. Kiwi was first noticed by western civilization in 1847. Then, in 1906, the vine was introduced to New Zealand, where it flourished in the fertile soil.

Hayward kiwi (predominant variety) has brown fuzzy skin. Its flesh is emerald green with tiny black seeds and has a mild and sweet flavor. Gold kiwi is smooth skinned. It is golden yellow with black seeds and its flavor is more tropical, milder and sweeter than green kiwi.

Hardy kiwi, also known as baby kiwi or kiwi berries, is much smaller than Gold kiwifruit. Its size is similar to that of a large grape, with smooth, edible skin.

All varieties are eaten raw.

 
Important Facts 

  • Store between 32-36°F and 90-98% humidity.
  • Good-quality kiwifruit will be fairly large, smooth skinned and slightly soft to the touch when ripe.
  • Very firm kiwifruit can be kept in the refrigerator for weeks. When kept at room temperature, it will ripen. Kiwifruit won't keep for nearly as long in the refrigerator after it begins to ripen.
  • Speed ripening by placing kiwi in a sealed plastic bag with a ripe banana at room temperature.

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