Kiwifruit

History

The kiwifruit is native to the Yangtze River valley of northern China and Zhejiang Province on the coast of eastern China. Seeds were first brought from China, by missionaries to New Zealand at the turn of the century. Early nurserymen there favored the fruit and it became popular for a backyard vine. Plants were sent to the Chico Plant Introduction Station in California and still exist. Kiwifruit is also grown commercially in Italy, Chile, and South Africa.

Source: California Rare Fruit Growers, Inc.

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David J. Elliot & Son

David J. Elliot & Sons is a grower, packer, and shipper of fresh pears, apples, kiwifruit, and cherries. They are located near Courtland California, which is 22 miles south of Sacramento.

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Season

California kiwifruit are available from September to March.

Ripeness

Kiwifruit should have no bruises or soft spots. Fruits with wrinkles or signs of exterior damage are undesirable. Ripen kiwifruit at home for a juicier flavor. Kiwifruit are ripe when slightly soft to the touch, plump, and have a fragrant smell.

Storage

Store kiwifruit in plastic bags and keep in the refrigerator. The fruit can be ripened in a plastic bag if taken out of the refrigerator and stored on the counter for a few days. If stored correctly, kiwifruit can last for several months.

Kiwis are high in fiber and vitamin C and are a good source of both vitamin E and potassium.