Green Kiwis
Estimated Inventory, 36 ct : 9.78
This item was last sold on : 07/05/25
Description/Taste
Green kiwis vary in size and shape depending on the variety and average 5 to 7 centimeters in length. The fruits are oval to oblong with a straight middle and blunt, curved ends, weighing around 70 to 100 grams. Green kiwis have delicate, thin, and taut skin, showcasing variegated shades of brown, golden, and green. The surface is notably covered in a layer of stiff hairs, and some varieties may have more hair than others. Underneath the skin, the flesh is dense, solid, tender, and aqueous, with a succulent, soft consistency. Green kiwis are known for their bright green flesh embedded with tiny, edible black seeds. The core of the fruit is also light yellow to white, and faint sunbeam-like striations extend from the center, giving the flesh a bursting appearance. Green kiwis are aromatic when opened and are edible raw or cooked. Ripe Green kiwis have a bright, refreshing, sweet, tangy, and acidic taste with fruity, subtly tropical nuances.
Seasons/Availability
Green kiwis are grown in both hemispheres and are generally available in the fall through early summer. In the Northern Hemisphere, they are found between October and May; in the Southern Hemisphere, they are sold between April and December.
Current Facts
Green kiwis, botanically classified as Actinidia deliciosa, are subtropical fruits belonging to the Actinidiaceae family. There are over 50 to 60 species of Kiwis within the Actinidia genus that vary in size, shape, overall appearance, and flavor. Actinidia deliciosa is the most common commercial cultivar and is the fuzzy brown and green type seen in retail markets. Kiwis are also known as Kiwifruit, the full name used in New Zealand to distinguish between the fruits and the national bird. Green kiwis grow on sprawling, woody vines that can extend several meters in length and are hand-harvested to protect their delicate exterior for sale as fresh fruit. Worldwide, the Hayward kiwi is the dominant green commercial cultivar in retail markets. Kiwis are produced in both hemispheres, providing year-round availability in select regions, and the fruits are sought by chefs and consumers for their versatility as a fresh-eating and cooked culinary ingredient.
Nutritional Value
Green kiwis are a source of fiber to help clean the digestive tract and potassium to replenish electrolytes and balance fluid levels within the body. Kiwis also provide calcium and phosphorus to support bones and teeth, magnesium to control nerve functions, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and other nutrients, including manganese, copper, zinc, and folate. The fruits contain vitamins A, B, C, E, and K to strengthen the immune system, maintain healthy organs, guard the cells against free radical damage, and aid the body in faster wound healing.
Applications
Green kiwis have a refreshing, tangy, and fruity flavor suited for raw and cooked preparations. The brown skin is edible, but most consumers choose to discard the skin of the hairy types solely on preference. Kiwis are traditionally sliced in half, and the flesh is scooped with a spoon. The flesh can also be peeled and eaten in slices. Kiwis are versatile and used for their bright flavors in dips and garnishes. They are popularly used as edible toppings over seafood dishes or chopped into salsa-like mixtures over tacos. Kiwis are also sliced into larger pieces and served over toast, added to oats and other breakfast dishes, or minced and stuffed into dates and avocado halves as a quick snack. The fruit’s tangy flavor complements dark chocolate, and slices can be dipped into melted chocolate as a healthy dessert. Kiwis are also blended into dressings, sauces, and purees. In addition to serving the fruits in pieces, the flesh can be pureed into shakes, cocktails, smoothies, and juices. Kiwis can be baked into cakes, crumbles, and bread. They are also added to desserts like pudding, stuffed into mochi, or skewered and coated in melted sugar to create tanghulu, a favorite street food in China. Try incorporating kiwi into homemade ice cream or cooking the fruits into jams and preserves. Beyond sweet dishes, Green kiwis naturally contain a meat-tenderizing enzyme and are used in marinades for grilled meats. They are also served as an accompaniment to seafood or ground into meat for burger variations. Green kiwis pair well with fruits such as bananas, mangoes, strawberries, raspberries, pears, and passionfruit, mint, jalapenos, and meats such as beef, poultry, and turkey. Whole, ripe kiwis will last for 5 to 10 days when loosely stored in a bag in the refrigerator. They can also be kept for a few days at room temperature. Firmer, less ripe fruits may last for a longer period, sometimes up to one month.
Ethnic/Cultural Info
Kiwis have been known by many names throughout history. The fruits were originally called Yang Tao in China, roughly translating to mean “Sunny Peach.” This name was documented in the 12th century, and later in the 16th century, Chinese naturalist Li Shizhen listed the fruits as Míhóutáo in his work Bencao Gangmu or the Compendium of Materia Medica. Shizhen explained in his work that Míhóutáo means “macaque fruit,” as Kiwis were a favorite food of macaque monkeys native to the Yangtze River Valley. When kiwis later expanded in cultivation and were planted in New Zealand, they were initially called Chinese Gooseberries. This name stuck for several years until the Cold War when it was decided that the name of the fruit should be changed. True gooseberries are a different species and carry anthracnose disease, making it difficult to export kiwis to other countries as they were mixed up with the true gooseberry fruits. Kiwis were briefly renamed to Melonette in the mid-20th century, but the name was changed in 1959 with the creation of the marketing name Kiwifruit. This name is attributed to Jack Turner of Turners and Growers Management in Auckland, New Zealand. Turner thought the name Kiwi, a Maori name for New Zealand’s national bird, was fitting for the fuzzy brown fruits that had a similar appearance. The name Kiwifruit was a success and became the primary moniker used worldwide. Over time, Kiwifruit was shortened to Kiwi in countries outside of New Zealand.
Geography/History
Kiwis are native to China and originated in the forests of the mountains found in the Yangtze River Valley. Historically, the fruits were used for medicinal purposes and valued for their nutritional properties. Kiwis were first recorded in the 12th century during the Song Dynasty and were mostly left to grow wild rather than cultivated. In 1904, New Zealand-based school principal Mary Isabel Fraser carried Kiwi seeds from her travels in China back to New Zealand. It is said Fraser acquired the seeds from the Church of Scotland Mission in Yichang, China. Fraser eventually gave the seeds to New Zealand grower Alexander Allison, who planted them on his farm near Whanganui. Allison’s plants first bore fruit in 1910, and the fruits were shared among other New Zealand growers for expansion in cultivation. Around the same time as the Kiwi’s introduction to New Zealand, seeds were also carried with agricultural researchers for test plantings in the United Kingdom and the United States. These plantings were ultimately unsuccessful, making New Zealand the primary producer outside China. By 1940, Kiwis were being widely grown in New Zealand. The fruits were a favorite snack among American and British troops stationed in New Zealand during World War II, leading to Kiwis being exported from New Zealand as a specialty crop. During this time, Auckland nurseryman Hayward Wright also developed a new Kiwi variety ideal for commercial cultivation, creating the cultivar that is still most grown today. This variety is known as Hayward and is produced on a large scale worldwide. Kiwis were test-grown in California beginning in the 1930s, and by the 1980s, several other countries were commercially producing the fruits for international trade. Today, Kiwis are grown worldwide, and major producers include China, New Zealand, Australia, Chile, Iran, Italy, the United States, Japan, France, Greece, Germany, and Spain. When in season, Kiwis are sold through local markets in their growing regions and are also exported and sold through supermarkets, distributors, and wholesalers.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Panama 66 | San Diego CA | 619-206-6352 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| Pacific Yacht Agents | Los Angeles CA | 808-214-0970 |
| Miho | San Diego CA | 619-365-5655 |
| Gossip Grill | San Diego CA | 619-260-8023 |
| Burgo Direct | Chula Vista CA | 619-793-2325 |
| Kairoa Brewing Company | San Diego CA | 858-735-0051 |
| Poseidon on the Beach | Del Mar CA | 858-755-9345 |
| InterContinental San Diego | San Diego CA | 619-501-9400 |
| Sheraton La Jolla | San Diego CA | 858-453-5500 |
| Harney Sushi Oceanside | Oceanside CA | 760-967-1820 |
| Blue Whale | La Jolla CA | 808-868-8639 |
| GoodOnYa | Encinitas CA | 949-295-3145 |
| Boujiemana (TCW) | San Diego CA | 415-710-0510 |
| Marriott Marina Kitchen | San Diego CA | 619-234-1500 |
| Campfire | Carlsbad CA | 760-637-5121 |
| Mavericks Beach Club | San Diego CA | 858-999-0348 |
| Coronado Yacht Club | Coronado CA | 619-435-1848 |
| Vertex - Merryfield Row | San Diego CA | 619-405-8950 |
| Born & Raised | San Diego CA | 619-944-1631 |
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| Hotel Republic San Diego | San Diego CA | 951-756-9357 |
| The Corner Drafthouse | San Diego CA | 619-255-2631 |
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| Bayside Landing | San Diego CA | 858-270-9200 |
| Vista Valley | Vista CA | 760-758-2800 |
| Camino Riviera Bar | San Diego CA | 619-685-3881 |
| Mission Bay Beach Club | San Diego CA | 858-201-7551 |
| The Wild Thyme Company | San Diego CA | 858-527-0226 |
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| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
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| Third Corner Ocean Beach | San Diego CA | 619-223-2700 |
| Venissimo Cheese Del Mar | Del Mar CA | 858-847-9616 |
| Elks Lodge 2698 -Donation | Lakeside CA | 619-390-4949 |
| Tahona (Bar) | San Diego CA | 619-573-0289 |
| Coral Del Mar | Del Mar CA | 858-449-6679 |
| Mister A's Pastry | San Diego CA | 619-239-1377 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
| Cody's La Jolla | La Jolla CA | 858-459-0040 |
| Kettner Exchange Bar | San Diego CA | 909-915-9877 |
| Kitchens for Good (SD) | San Diego CA | 619-450-4040 |
| Beach Terrance Inn | Carlsbad CA | 760-729-5951 |
| Cutwater Spirits (Bar) | San Diego CA | 619-672-3848 |
| Venissimo Cheese Hillcrest | San Diego CA | 619-491-0708 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Mission Bay Yacht Club | San Diego CA | 858-488-0501 |
| Ketch Grill and Taps | San Diego CA | 858-268-1030 |
| The Barista Botanist | San Diego CA | 808-868-8639 |
| Manna | Encinitas CA | 510-366-3057 |
| Artifact at Mingei | San Diego CA | 619-846-2164 |
| InterContinental Banquet Kitchen | San Diego CA | 619-501-9400 |
| Hotel Indigo | San Diego CA | 619-295-3172 |
| Parkhouse Eatery | San Diego CA | 619 295 7275 |
| The Santaluz Club Inc - Banquet | San Diego CA | 858-759-3150 |
| Matsu | Oceanside CA | 760-717-5899 |
| The Switchboard Restaurant 2024 | Oceanside CA | 760-279-6300 |
| Addison Del Mar | Del Mar CA | 858-350-7600 |
| Lafayette Hotel - Mississippi Kitchen | San Diego CA | 619-296-2101 |
| Hilton Garden Inn | San Diego CA | 858-720-9500 |
| Monarch School (Nutrition Lab) | San Diego CA | 619-804-1766 |
| Reata Glen | Ladera Ranch CA | 949-545-2250 |
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| C 2 C | San Diego CA | 619-972-9345 |
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| Venissimo Cheese North Park | San Diego CA | 619-376-1834 |
| Sbicca Del Mar | Del Mar CA | 619-417-2587 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Tartine | Coronado CA | 619-435-4323 |
| Marriott Del Mar | San Diego CA | 858-369-6029 |
| Dot Cafe | San Diego CA | 914-263-1424 |
| Extraordinary Desserts Union St. | San Diego CA | 619-294-7001 |
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