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Kiwifruit - Gold

Availability

The gold kiwifruit season in New Zealand is from April to October.

 

Storage and Handling

Ripen at room temperature then store in the refrigerator. Handle all fresh produce with care and wash before eating.

 

History

The kiwifruit is native to China.  The seeds were introduced to New Zealand by Isabel Fraser in 1904.  In the 1960s New Zealand began growing kiwifruit commercially.

In the 1970s, NZ kiwifruit growers experimented with a natural development of a golden kiwifruit whose seeds were imported from China.  

 

Facts

  • Gold kiwifruit is sweeter and do not have the same tang as green kwifruit
  • Kiwifruit were called “Chinese Gooseberries” until the 1960s
  • The main variety of kiwifruit grown in New Zealand is the Hayward
  • New Zealand exported kiwifruit to over 50 countries in 2015 under the Zespri label, valued at $1.182 billion
  • The skin of kiwifruit is edible
  • Kiwifruit are a good source of Vitamin C

 

Growing Facts

  • Kiwifruit is grown on sturdy support structures in temperate areas with a warm summer  
  • The Bay of Plenty produces much of New Zealand’s kiwifruit  
  • Kiwifruit plants are either male or female, and bees are used to pollinate the plants  
  • Only the female plants bear fruit

Nutrition Information

2 kiwifruit = 166 g

  Average Quantity per serving % Daily Intake per serve Average Quantity per 100 g
Energy (kJ/Cal) 453/108 5% 273/65
Protein (g) 2.0 4% 1.2
Fat, total (g) 0.9 1% 0.6
- saturated (g) 0.14 1% 0.08
Available carbohydrate (g) 18.4 6% 11.1
- sugars (g) 18.1 20% 10.9
Dietary Fibre (g) 3.3 11% 2.0
Sodium (mg) 5 0% 3
Vitamin C (mg) 180 450% RDI* 109
Folate (µg) 56 28% RDI* 34
Niacin (mg) 1.2 12% RDI* 1
Vitamin E (mg) 2.2 22% RDI* 1.3
Vitamin K (µg) 16 20% ESADDI** 11
Potassium (mg) 525   316

Percentage Daily Intakes are based on an average adult diet of 8700 kJ

Your daily Intakes may be higher or lower depending on your energy needs

*Recommended Dietary Intake (Average Adult)

**Estimated Safe and Adequate Daily Dietary Intake

Source: FOODfiles 2016