Kiwifruit
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It is a egg shaped fruit with a thin brown, tough, hairy skin enclosing bright green and yellow flesh with black seeds. The yellow flesh (Gold Kiwi) has a distinctive flavour.
The kiwi is a fruit with a great agricultural, botanical, and economic interest. Originally from China, this species is currently widespread in practically all the world, due to the high nutritional value of the fruits, excellent organoleptic qualities besides therapeutic benefits in the health.
The most common kiwifruit species grown commercially is Actinidia deliciosa even though many varieties of this fruit are produced by other cultivars or by another kind of plants, such as Actinidia chinensis and the Actinidia kolomikta or the Actinidia argute. Although there are many varieties in this species, the A. deliciosa Hayward cultivar is the most popular variety marketed commercially.
Kiwifruits contain aromatic compounds able to attract consumers due to their palatability. The esters, ethyl butanoate and methyl benzoate and the aldehyde E-2-hexenal, were shown to increase “characteristic kiwifruit aroma and flavor”.
All these characteristics are appreciated by the kiwi-consumers. Several preservation techniques have now been used to augment kiwi shelf life, including cold storage, chemical dipping, modified atmosphere packaging and edible coatings, making it possible for the consumers to enjoin the fruit all the year.
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Kiwifruit contains vitamin K, which plays a role in blood clotting and might also help in vitamin D absorption by the body.
Handling and Merchandising
Bulk display should not be stacked too high to minimise damage from bruising. Distinguish between ripe and unripe fruit to minimise handling by consumers. Refrigerate only ripe fruit and let unripe fruit ripen at room temperature. Green kiwi’s are available August to October.
Selection and Storage
Bulk display should not be stacked too high to minimise damage from bruising. Distinguish between ripe and unripe fruit to minimise handling by consumers. Refrigerate only ripe fruit and let unripe fruit ripen at room temperature. Green kiwi’s are available August to October.
Preperation and Serving
Rub fruit to remove hairs. Fruit can be eaten fresh from skin with teaspoon or peeled and then halved, sliced or diced. Add to fruit salad, use in tarts or cheese platters. Serve with ice cream for a dessert.