Kiwifruit - Gold

Kiwifruit/Huakiwi

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 2017 under the Zespri label, valued at $1.091 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