Kiwi

Kiwi’s journey from China to New Zealand transformed it into a symbol of international horticultural success. The rebranding to “kiwifruit” aligns it with New Zealand’s national identity, echoing the country’s iconic flightless bird. In China, it remains known as “mihoutao,” and its vivid color and unique flavor have made it a favorite in culinary arts and global cuisine, often featured in modern recipes and health campaigns.

• Kiwi contains more vitamin C per gram than most citrus fruits.
• The Hayward cultivar dominates global production due to its size and storage qualities.
• Kiwis are dioecious, requiring both male and female plants for fruiting.
• Golden-fleshed and red-fleshed kiwis offer distinct flavors and visual appeal.
• Despite its name, “kiwi” can refer to either the fruit or the bird in New Zealand.

Kiwi grows on vigorous, deciduous climbing vines that require support and thrive in temperate climates with sufficient chilling hours. The plant is dioecious, meaning male and female vines are needed for pollination. Fruits are oval, with thin, fuzzy brown skin and juicy green or golden flesh packed with edible black seeds. The Hayward cultivar is known for its large fruit, long shelf life, and resistance to transport damage, though the vines can be susceptible to root rot and bacterial canker.

Kiwi is a nutritional powerhouse, offering high levels of vitamin C, dietary fiber, and antioxidants. These nutrients support immune health, aid digestion, and help combat oxidative stress. Its low calorie count and rich micronutrient profile make it a popular choice for balanced diets and wellness-focused eating.

Kiwis are enjoyed fresh—peeled, sliced, or scooped—and add vibrant color and flavor to fruit salads, desserts, and beverages. They are also processed into juices, jams, and dried snacks. Kiwi’s sweet-tart profile and visual appeal make it a favorite garnish, and its tender flesh blends well in smoothies and sorbets.

Kiwi vines require temperate climates and support structures for optimal growth. Both male and female plants are needed for pollination and fruit set. Under skilled management, yields average 20–40 tons per hectare. Harvest typically occurs once the fruit reaches full size and sugar content, with careful handling to preserve its delicate skin and flesh. The Hayward variety is favored for its robust yield and post-harvest durability, though growers must manage threats like root rot and bacterial canker.

• Hayward: The most widely grown kiwi, large and green-fleshed, valued for its shelf life and transport resilience.
• Gold kiwi: Features smooth, bronze skin and sweet, golden flesh.
• Hardy kiwi: Smaller, smooth-skinned, and cold-tolerant, often eaten whole.
• Red kiwi: Noted for its striking red flesh and unique flavor, less common in global markets.

Kiwi is a major player in international fruit trade, exported globally and often marketed as a premium or exotic item. China leads production, with New Zealand, Italy, and Chile as other key exporters. The Hayward cultivar dominates commercial output, prized for its yield and storage qualities. Kiwi’s long shelf life and resilience to transport make it a favorite for global distribution and retail.

In China, kiwi is known as “mihoutao” and is enjoyed both fresh and in traditional preparations. In New Zealand, “kiwi” can refer to the fruit or the native bird, so “kiwifruit” is preferred in trade. Golden-fleshed and red-fleshed cultivars are gaining popularity in Asia and Europe, while hardy kiwi varieties are favored in colder regions. Wild relatives and regional variants exist but are less common in global commerce.