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Kiwifruit - Green

Kiwifruit - Green


The kiwifruit season in New Zealand is from April to January.


Storage and Handling

Ripen at room temperature then store in the refrigerator. Handle all fresh produce with care and wash before eating.



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.



  • Kiwifruit were called “Chinese Gooseberries” until the 1960s
  • The main variety of kiwifruit grown in New Zealand is the Hayward
  • In 2015, New Zealand kiwifruit were exported to 50 countries, valued at $1.182 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

Serving size: 1 kiwifruit - 90g

Avg Quantity per serving Avg Quantity per 100g
Energy (kJ/Cal) 225/54 250/60
Protein (g) 1.1 1.2
Fat, total (g) 0.6 0.7
- saturated (g) 0.1 0.1
Carbohydrate (g) 8.2 9.1
- sugars (g) 7.9 8.8
Dietary Fibre (g) 2.7 3.0
Sodium (mg) 2 2
Vitamin C (mg) 76.5 85
Folate (µg) 34 38
Potassium (mg) 270 300
Niacin (mg) 0.9 1.0
Vitamin B6 (mg) 0.06 0.07

Source: The Concise New Zealand Food Composition Tables, 8th Edition, Plant & Food Research

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