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5+ A Day
Kiwifruit - Green

Availability

The kiwifruit season in New Zealand is from April to January.

 

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.

 

Facts

  • Kiwifruit were called “Chinese Gooseberries” until the 1960s
  • The main variety of kiwifruit grown in New Zealand is the Hayward
  • In 2015, New Zealand kiwifruit were exported to 50 countries, 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 = 148 g

  Average Quantity per serving % Daily Intake per serve Average Quantity per 100 g
Energy (kJ/Cal) 369/88 4% 250/60
Protein (g) 1.7 3% 1.2
Fat, total (g) 1.0 1% 0.7
- saturated (g) 0.13 1% 0.09
Available carbohydrate (g) 13.5 4% 9.1
- sugars (g) 13 14% 8.8
Dietary Fibre (g) 4.4 15% 3.0
Sodium (mg) 3 0% 2
Folate (µg) 57 28% RDI* 38
Vitamin C (mg) 126 315% 85
Niacin (mg) 1.2 12% RDI* 0.8
Vitamin E (mg) 1.3 13% RDI* 0.9
Vitamin K (µg) 16 20% ESADDI** 11
Potassium (mg) 445   301

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