![]() They are referred to as "kiwi berry, baby kiwi, dessert kiwi, grape kiwi, or cocktail kiwi". They are fast-growing, climbing vines, durable over their growing season. They are primarily produced by three species: Actinidia arguta (hardy kiwi), A. Kiwi berries are edible fruits the size of a large grape, similar to fuzzy kiwifruit in taste and internal appearance but with a thin, smooth green skin. 'Blake' can self-pollinate, but it has a smaller, more oval fruit and the flavour is considered inferior. ![]() 'Saanichton 12', from British Columbia, is somewhat more rectangular than 'Hayward' and comparably sweet, but the inner core of the fruit can be tough. It is a large, egg-shaped fruit with a sweet flavour. 'Hayward' is the most commonly available cultivar in stores. It was initially grown in domestic gardens, but commercial planting began in the 1940s. The familiar cultivar 'Hayward' was developed by Hayward Wright in Avondale, New Zealand, around 1924. They have a fuzzy, dull brown skin and bright green flesh. Most kiwifruit sold belongs to a few cultivars of A. deliciosa (fuzzy kiwifruit): 'Hayward', 'Blake' and 'Saanichton 12'. deliciosa (fuzzy kiwifruit) at the rear compared to the smaller kiwi berry In New Zealand during the 1940s and 1950s, the fruit became an agricultural commodity through the development of commercially viable cultivars, agricultural practices, shipping, storage, and marketing. The fruit became popular with British and American servicemen stationed in New Zealand during World War II, and was later exported, first to Great Britain and then to California in the 1960s. Cultivation of kiwifruit spread from China in the early 20th century to New Zealand, where the first commercial plantings occurred. As it was usually collected from the wild and consumed for medicinal purposes, the plant was rarely cultivated or bred. The first recorded description of the kiwifruit dates to 12th century China during the Song dynasty. Kiwifruit is native to central and eastern China. "Kiwifruit" in Traditional (top) and Simplified (bottom) Chinese characters In the United States and Canada, the shortened name kiwi is commonly used when referring to the fruit. Kiwifruit has since become a common name for all commercially grown green kiwifruit from the genus Actinidia. In New Zealand and Australia, the word "kiwi" alone either refers solely to the bird or is used as a nickname for New Zealanders it is almost never used to refer to the fruit. In 1962, New Zealand growers began calling it "kiwifruit" ( Māori: huakiwi) due to its fuzzy appearance similar to the kiwi bird for export marketing, and the name was first registered by Turners & Growers on 15 June 1959 and later commercially adopted in 1974. Įarly varieties were described in a 1904 nursery catalogue as having ".edible fruits the size of walnuts, and the flavour of ripe gooseberries", leading to the name Chinese gooseberry. The fruit became popular with British and American servicemen stationed in New Zealand during World War II, and later became commonly exported, first to Great Britain and then to California in the 1960s. In the early 20th century, cultivation of kiwifruit spread from China to New Zealand, where the first commercial plantings occurred. The first recorded description of the kiwifruit dates to the 12th century during the Song dynasty. The fruit has a soft texture with a sweet and unique flavour. It has a thin, fuzzy, fibrous, tart but edible light brown skin and light green or golden flesh with rows of tiny, black, edible seeds. The most common cultivar group of kiwifruit ( Actinidia deliciosa 'Hayward') is oval, about the size of a large hen's egg: 5–8 centimetres (2–3 inches) in length and 4.5–5.5 cm ( 1 + 3⁄ 4– 2 + 1⁄ 4 in) in diameter. Kiwifruit (often shortened to kiwi in North American, British and continental European English) or Chinese gooseberry is the edible berry of several species of woody vines in the genus Actinidia.
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