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Brooks Sanders
Brooks Sanders

Where To Buy Red Kiwi Fruit



Rainbow Red Kiwi has a smooth and velvety thin skin, with less fuzz than green kiwis. Just beneath the surface, the flesh is soft, tender, juicy, and bright green, fading to a golden yellow hue and dotted with tiny black seeds. A vibrant red to crimson sunburst, also known as a red iris, is present in the center of the flesh, with thin scarlet streaks surrounding a white oval epicenter.




where to buy red kiwi fruit


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Rainbow Red kiwis are known for their high sugar content, which can reach up to 17 Brix, and lack the tangy, sour flavors associated with green kiwis. This special kiwi has a candy-like sweetness combined with fruity, sweet berry and tropical flavors. Cutting in half and scooping out the flesh with a spoon is one of the easiest ways to enjoy them!


FRUIT LOGISTICA is the leading trade fair for the global fruit trade and has been held annually since 1993. In 2019, over 3,200 exhibitors from more than 90 countries showcased their products, services and technical solutions in Berlin. The FRUIT LOGISTICA Innovation Award was presented for the fourteenth time in 2019. It is considered to be the most important prize in the industry.


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Kiwifruit is native to central and eastern China.[1] The first recorded description of the kiwifruit dates to the 12th century during the Song dynasty.[4] In the early 20th century, cultivation of kiwifruit spread from China to New Zealand, where the first commercial plantings occurred.[1] The fruit became popular with British and American servicemen stationed in New Zealand during World War II, and later became commonly exported, first to Great Britain and then to California in the 1960s.[1][5]


Early varieties were described in a 1904 nursery catalogue as having "...edible fruits the size of walnuts, and the flavour of ripe gooseberries",[6] leading to the name Chinese gooseberry.[1] In 1962, New Zealand growers began calling it "kiwifruit" (Māori: huakiwi)[7] due to its fuzzy appearance similar to the kiwi bird[8] for export marketing, and the name was first registered by Turners & Growers on 15 June 1959[8] and later commercially adopted in 1974.[1] In New Zealand and Australia, the word "kiwi" alone either refers solely to the bird or is used as a nickname for New Zealanders; it is almost never used to refer to the fruit.[5][9] Kiwifruit has since become a common name for all commercially grown green kiwifruit from the genus Actinidia.[1] In the United States and Canada, the shortened name kiwi is commonly used when referring to the fruit.[10][11]


Kiwifruit is native to central and eastern China.[1] The first recorded description of the kiwifruit dates to 12th century China during the Song dynasty.[4] As it was usually collected from the wild and consumed for medicinal purposes, the plant was rarely cultivated or bred.[12] Cultivation of kiwifruit spread from China in the early 20th century to New Zealand, where the first commercial plantings occurred.[1] The fruit became popular with British and American servicemen stationed in New Zealand during World War II, and was later exported, first to Great Britain and then to California in the 1960s.[1][5]


In New Zealand during the 1940s and 1950s, the fruit became an agricultural commodity through the development of commercially viable cultivars, agricultural practices, shipping, storage, and marketing.[13]


The genus Actinidia comprises around 60 species. Their fruits are quite variable, although most are easily recognised as kiwifruit because of their appearance and shape. The skin of the fruit varies in size, hairiness and colour. The flesh varies in colour, juiciness, texture and taste. Some fruits are unpalatable, while others taste considerably better than the majority of commercial cultivars.[1][14]


The most commonly sold kiwifruit is derived from A. deliciosa (fuzzy kiwifruit). Other species that are commonly eaten include A. chinensis (golden kiwifruit), A. coriacea (Chinese egg gooseberry), A. arguta (hardy kiwifruit), A. kolomikta (Arctic kiwifruit), A. melanandra (purple kiwifruit), A. polygama (silver vine) and A. purpurea (hearty red kiwifruit).[14]


Most kiwifruit sold belongs to a few cultivars of A. deliciosa (fuzzy kiwifruit): 'Hayward', 'Blake' and 'Saanichton 12'.[2] They have a fuzzy, dull brown skin and bright green flesh. The familiar cultivar 'Hayward' was developed by Hayward Wright in Avondale, New Zealand, around 1924.[14] It was initially grown in domestic gardens, but commercial planting began in the 1940s.


'Hayward' is the most commonly available cultivar in stores. It is a large, egg-shaped fruit with a sweet flavour. 'Saanichton 12', from British Columbia, is somewhat more rectangular than 'Hayward' and comparably sweet, but the inner core of the fruit can be tough. 'Blake' can self-pollinate, but it has a smaller, more oval fruit and the flavour is considered inferior.[2][14]


Kiwi berries are edible fruits the size of a large grape, similar to fuzzy kiwifruit in taste and internal appearance but with a thin, smooth green skin. They are primarily produced by three species: Actinidia arguta (hardy kiwi), A. kolomikta (Arctic kiwifruit) and A. polygama (silver vine). They are fast-growing, climbing vines, durable over their growing season. They are referred to as "kiwi berry, baby kiwi, dessert kiwi, grape kiwi, or cocktail kiwi".[15]


Actinidia chinensis (yellow kiwi or golden kiwifruit) has a smooth, bronze skin, with a beak shape at the stem attachment. Flesh colour varies from bright green to a clear, intense yellow. This species is 'sweeter and more aromatic' in flavour compared to A. deliciosa, similar to some subtropical fruits.[18] One of the most attractive varieties has a red 'iris' around the centre of the fruit and yellow flesh outside. The yellow fruit obtains a higher market price and, being less hairy than the fuzzy kiwifruit, is more palatable for consumption without peeling.[14]


Often in commercial farming, different breeds are used for rootstock, fruit bearing plants and pollinators.[1] Therefore, the seeds produced are crossbreeds of their parents. Even if the same breeds are used for pollinators and fruit bearing plants, there is no guarantee that the fruit will have the same quality as the parent. Additionally, seedlings take seven years before they flower, so determining whether the kiwi is fruit bearing or a pollinator is time-consuming.[27] Therefore, most kiwifruits, with the exception of rootstock and new cultivars, are propagated asexually.[27] This is done by grafting the fruit producing plant onto rootstock grown from seedlings or, if the plant is desired to be a true cultivar, rootstock grown from cuttings of a mature plant.[27]


Kiwifruit plants generally are dioecious, meaning a plant is either male or female. The male plants have flowers that produce pollen, the females receive the pollen to fertilise their ovules and grow fruit; most kiwifruit requires a male plant to pollinate the female plant. For a good yield of fruit, one male vine for every three to eight female vines is considered adequate.[1] Some varieties can self pollinate, but even they produce a greater and more reliable yield when pollinated by male kiwifruit.[1] Cross-species pollination is often (but not always) successful as long as bloom times are synchronised.


Kiwifruit is picked by hand and commercially grown on sturdy support structures, as it can produce several tonnes per hectare, more than the rather weak vines can support. These are generally equipped with a watering system for irrigation and frost protection in the spring.


Kiwifruit vines require vigorous pruning, similar to that of grapevines. Fruit is borne on 'one-year-old and older' canes, but production declines as each cane ages. Canes should be pruned off and replaced after their third year. In the northern hemisphere the fruit ripens in November, while in the southern it ripens in May. Four year-old plants can produce up to 14,000 lb (6,400 kg) per acre while eight year-old plants can produce 18,000 lb (8,200 kg) per acre. The plants produce their maximum at eight to ten years old. The seasonal yields are variable; a heavy crop on a vine one season generally comes with a light crop the following season.[1] 041b061a72


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