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Kiwifruit

SCIENTIFIC NAME

Actinidia

CLASSIFICATION

Fruit

SEASON

January, February, March, April, May, June, July, August, September, October, November, December

About

The name Kiwifruit will be an eternal reminder of the marketing skills of the New Zealanders. The species is native to China, and was commonly called a Chinese Gooseberry until 1962 when a New Zealand gentleman re-named the fruit after the Kiwi (because they were both small, brown and furry) and the name Kiwifruit has been used globally ever since.

Kiwifruit have taken off in popularity because of their unique taste and flavour, their exceptional health qualities and their ability to add colour to almost any dessert.

Kiwifruit is grown locally in WA (from March to June), but the great majority of our fruit comes from New Zealand. We also import fruit from Europe (mostly Italy) when there are gaps in the Australian and New Zealand supply.

Varieties
Most kiwifruit is green on the inside, but there are red and gold fleshed varieties available. The red varieties are very new and not widely available but gold kiwifruit is available most of the year. The gold kiwifruit is generally sweeter but also slightly softer than the green kiwifruit so needs to be stored and handled delicately.

The gold kiwifruit is generally sweeter but also slightly softer than the green kiwifruit so needs to be stored and handled delicately.

Can be stored at room temperature for 3-4 days and in the fridge for up to 2 weeks.

The quickest way to eat a kiwifruit is like a boiled egg! Cut off the top and use a teaspoon to scoop out the flesh, breakfast is done!

To slice kiwifruit without the skin, cut off the top and bottom of the kiwifruit and then holding a paring knife at the top, slice down thin strips of the skin one by one until complete. Then lay the kiwifruit on its side and cut into circular slices. If you’re vegetable peeler is sharp, you can also use that to peel a kiwifruit once you have cut the top and bottom off.

KIWIFRUIT
Nutrient Value per 100 g
Proximates
Energy, including dietary fibre 219 kJ
Moisture 83.1 g
Protein 1.2 g
Nitrogen 0.19 g
Fat 0.2 g
Ash 0.6 g
Dietary fibre 3.8 g
Fructose 3.9 g
Glucose 3.8 g
Sucrose 1.3 g
Total sugars 9.1 g
Starch 0 g
Available carbohydrate, without sugar alcohols 9.1 g
Available carbohydrate, with sugar alcohols 9.1 g
Organic Acids
Malic acid 0.1 g
Citric acid 0.9 g
Quinic acid 0.6 g
Minerals
Arsenic (As) 1 ug
Cadmium (Cd) 0.4 ug
Calcium (Ca) 28 mg
Copper (Cu) 0.132 mg
Iodine (I) 0 ug
Iron (Fe) 0.37 mg
Magnesium (Mg) 15 mg
Manganese (Mn) 0.13 mg
Phosphorus (P) 28 mg
Potassium (K) 273 mg
Selenium 1.3 ug
Sodium (Na) 4 mg
Zinc (Zn) 0.14 mg
Vitamins
Thiamin (B1) 0.01 mg
Riboflavin (B2) 0.03 mg
Niacin (B3) 0.5 mg
Niacin Equivalents 0.86 mg
Pyridoxine (B6) 0.02 mg
Folate, natural 26 ug
Total folates 26 ug
Dietary folate equivalents 26 ug
Alpha carotene 20 ug
Beta carotene 50 ug
Cryptoxanthin 0 ug
Beta carotene equivalents 60 ug
Retinol equivalents 10 ug
Vitamin C 71 mg
Alpha tocopherol 1.1 mg
Vitamin E 1.1 mg
Amino Acids
Tryptophan (mg/g N) 111 MN
Tryptophan (mg) 21 mg

Source: NUTTAB 2010(Food Standards Australia New Zealand); The University of New South Wales; Professor Heather Greenfield and co-workers at the University of New South Wales; Tables of composition of Australian Aboriginal Foods (J Brand-Miller, KW James and PMA Maggiore).