Actinidia species: Kiwifruit

The common name ‘kiwifruit’ is itself very recent, being devised in 1959 originally for the fruit of Actinidia deliciosa but now being increasingly applied to fruit of other Actinidia species, such as Actinidia arguta. It is a small, oval fruit that is brown and fuzzy on the outside and inside contains a sherbet green meat surrounding small, jet-black seeds.

Kiwifruit are produced primarily for fresh consumption, either scooped out of a spoon or peeled. It may be sliced into cereals, yoghurt ice cream, sorbets and fruit salads, but it should be added at the last minute to prevent it from softening the fruits. Its flesh is almost creamy in consistency, somewhat between a strawberry and banana, with a very unique set flavor.

For all kiwifruit, the premium product is the fresh fruit, particularly if these can be stored for extended periods while still retaining quality attributes such as flavor.

Kiwifruit is an excellent source of vitamin C and a very good source of dietary fiber. It is also a good source of the minerals potassium, magnesium, copper and phosphorus as well as the antioxidant vitamins E and A.
Actinidia species: Kiwifruit