Fruit Warehouse

Fruit Warehouse | Kiwifruit | The fruit had a long history before it was commercialized as kiwifruit, and therefore had many other names. Actinidia deliciosa is native to southern China. The seeds were Planted in 1906 by a Wanganui nurseryman, Alexander Allison, with the vines first fruiting in 1910. The familiar cultivar Actinidia deliciosa 'Hayward' was developed by Hayward Wright in Avondale, New Zealand around 1924.


Also known as the Chinese gooseberry, the fruit was renamed for export marketing Reasons in the 1950s; briefly to melonette, and then later by New Zealand exporters to kiwifruit. The name "kiwifruit" comes from the kiwi - a flightless brown bird and New Zealand's national symbol. Jack Turner initiated the name "kiwifruit" around 1962 as part of Turners & Growers marketing response to this feedback, and the name Became a global brand.


Is now the leading producer of kiwifruit in the world, Followed by New Zealand, Chile, France, Greece, Japan and the United States. In China, kiwifruit was collected from the wild Traditionally, but until recently China was not a major producing country. Almost all kiwifruit in commerce belong to a few cultivars of Actinidia deliciosa: 'Hayward', 'Chico', and 'Saanichton 12'.


By contrast, a distinct species, gold kiwifruit (Actinidia chinensis) has a smooth bronze skin, a beak shape at the stem attachment, and golden yellow flesh with less tart and more tropical flavor than green kiwifruit. It is a new cultivar developed in New Zealand named Zespri Gold, now marketed worldwide in Increasing volumes. The yellow fruit fetches a higher market price and, being less hairy than green kiwifruit, is more palatable whole.


Initially grown in China, the EnzaRed is now being developed globally, but its short storage life may limit its commercial potential. The kiwifruit seed oil contains on average 62% alpha-linolenic acid, an omega-3 fatty acid. Usually a medium size kiwifruit contains about 46 calories, 0.3 g fat, 1 g protein, 11 g carbohydrates, 2.6 g dietary fiber and partly found in the edible skin.


Specifically, people allergic to latex, papayas or pineapples are Likely to also be allergic to kiwifruit. The fruit also contains calcium oxalate crystals in the form of raphides.  Sliced kiwifruit has long been regularly used as a garnish atop whipped cream on New Zealand's national dessert, the pavlova . It Kiwifruit components, possibly involving vitamin E and omega-3 fatty acids from its Numerous edible seeds, have potential properties of a natural blood thinner.  Kiwifruit is a natural source of carotenoids, Such as provitamin A beta-carotene, lutein and zeaxanthin.


Kiwifruit can be grown in most temperate climates with adequate summer heat. Whereas Actinidia deliciosa is not hardy, other species can be grown as substitutes. Kiwifruit is commercially grown on Sturdy support structures, as it can Produce Several tonnes per hectare, more than the rather weak vines can support. 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. Only female plants bear fruit, and only when pollenized by a male plant. Kiwifruit is notoriously difficult, to pollinate, Because the flowers are not very attractive to bees. Some producers blow collected pollen over the female flowers.