Kiwi (Kiwifruit, Chinese Gooseberry, Yang-tao)

Kiwi is one of the best sources of vitamin C.  Just one kiwi contains more than the USDA Recommended Daily Allowance of vitamin C.

Kiwi has been found wild in China for centuries but was not introduced to the rest of the world until the early 1900s.  Now kiwi is grown commercially in New Zealand, Italy, South Africa, Chile, and California. It is also found in Japan, France, Greece, and Australia. Since New Zealand and California have opposite growing seasons and kiwi can be stored in climate-controlled storage for extended periods, a year-round supply of fresh kiwi is available. Both New Zealand and California produce one principal variety, the Hayward kiwi.

Kiwi is covered in a thin, brown, fuzzy skin.  Inside, the fruit is bright green, with a velvety texture and a soft white core with tiny black or dark purple seeds. The core and seeds are edible. Kiwis range in flavor from sweet to tart. Kiwi is often used in salads and as a colorful garnish, but it cannot be added to yogurt or Jell-O because of its high acidity.

  Available Kiwi Products:

• Kiwi Puree
  
  • Puree, Puree Concentrate
    
    
• Kiwi Juice Concentrate
  
  • Standard 65° Brix
    
    
• Dehydrated (Dried) Kiwi
  
  
• Kiwi Essence