Kiwifruit

Kiwifruit, also called Chinese gooseberry, is a small to medium berry produced by several species in the genus Actinidia. Native to China, it is now grown in temperate regions worldwide. The two best-known market types are green-fleshed varieties (Actinidia deliciosa) and gold-fleshed varieties (Actinidia chinensis).

The fruit has a fuzzy brown skin and bright green or yellow flesh with tiny edible seeds. Size is about 5 cm long. The skin is usually peeled, but it can be eaten. Green varieties are common in supermarkets, while gold varieties have a bronze skin and yellow flesh.

Kiwifruit vines are vigorous climbers grown on trellises. Most cultivars are dioecious, requiring both male and female plants for fruit set, though some self-fertile selections exist. They require a cool winter chill and a long warm growing season. Harvest is typically done by hand, and postharvest storage is moderate to short, depending on the cultivar and handling.

Kiwifruit are rich in vitamin C, dietary fiber, and potassium, and they also contain actinidin, an enzyme that can aid digestion. They are eaten fresh and are commonly added to fruit salads, desserts, or smoothies. The fruit is also processed into juices, purées, or canned products in some markets.

Major producers include China, New Zealand, Italy, Chile, and Greece, with exports reaching many countries worldwide. The fruit is marketed both as fresh produce and for use in various prepared foods.