Scientific Binomial Name: Actinidia chinensis
Eaten raw, desserts or in fruit salads.
Good-quality kiwifruit will be fairly large, smooth skinned and slightly soft to the touch when ripe. Kiwifruit that is very hard to the touch will ripen if left at room temperature.
Avoid product that is too small, has wrinkled skin or is overly soft.
Shipped from California November through May.
Available from Chile April to July and from New Zealand June through October.
Kiwifruit Nutritional Information
Serving Size: 177g
Amount Per Serving
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Source: PMA's Labeling Facts
Kiwifruit is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin E (Alpha Tocopherol), Potassium and Copper, and a very good source of Vitamin C and Vitamin K.
Kiwifruit Tips & Trivia
- Very firm kiwifruit can be kept in the refrigerator for up to 6 months. When removed and kept at room temperature, it will ripen. Kiwifruit won't keep for nearly as long in the refrigerator after it begins to ripen.
- Kiwifruit did not originate in New Zealand. It 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.
- It is believed that kiwifruit was named for New Zealand's national bird, the kiwi, whose fuzzy brown exterior resembles the skin of the kiwifruit. (Source: California Kiwifruit Commission)