Kiwi Fruit - Gold (Not Available)
Developed by New Zealand growers by mixing wild yellow female with green male kiwis, gold kiwi fruit tastes like a tropical sweet delicacy – a mix of green kiwi, mango and melon!
How do we make sure we provide top quality gold kiwifruit?
We make sure the kiwifruit is plump and firm (the best indicators of freshness). We also make sure kiwifruit is a light or medium brown, and the skin is fully intact. They’re ripe when they yield slightly to pressure. We also check for skin blemishes (from handling injury etc).
Where do we source our gold kiwifruit from?
Kiwifruit are a temperate zone crop. They require temperatures below 10°C for 900-1200 hours during winter to get bud-break. Transfer of pollen from male to female flower is usually achieved through bees. When Victorian conditions permit, we source our kiwifruits from local Victorian growers (around Wangaratta or the Goulburn Valley area). If Victorian supply is short, we source our supply from New South Wales. Interestingly, kiwifruit are a native of China, not New Zealand – they originated in the upper reaches of the Yangtze River. The New Zealander’s were the first to realise its commercial potential however, hence the name.
What is the best way to keep gold kiwifruit?
Kiwifruit store best in an airtight plastic bag in the fridge (0°C and 10%-100% relative humidity). To quicken the ripening, put your kiwifruit in a brown paper bag with a banana or an apple – these fruits emit ethylene gas, which speed up the ripening process.
Gold kiwifruit nutritional information
Kiwifruit are a great source of vitamin C (one kiwifruit contains more than double the average daily intake). It is also a good source of potassium, dietary fibre, niacin, calcium and pantothenic acid.
Gold kiwifruit seasonal information
Gold kiwifruit are usually available between May and October.
Gold kiwifruit serving tips and suggestions
The entire kiwifruit is edible: flesh, pips and skin! Give the skin a go, it’s delicious! Kiwifruit are great when served with chicken or steak – they contain an enzyme which is a natural tenderizer of meat.