The gold kiwifruit season in New Zealand is from April to October.
Ripen at room temperature then store in the refrigerator. Handle all fresh produce with care and wash before eating.
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.
Serving size: 1 kiwifruit - 83g
|Avg Quantity per serving||Avg Quantity per 100g|
|Fat, total (g)||0.5||0.6|
|- saturated (g)||0.1||0.1|
|- sugars (g)||9.0||10.9|
|Dietary Fibre (g)||1.7||2.0|
|Vitamin C (mg)||91.3||110|
|Vitamin E (mg)||1.1||1.3|
Source: The Concise New Zealand Food Composition Tables, 8th Edition, Plant & Food Research