Origination
Originally known as the “Chinese Gooseberry,” kiwifruit is borne from a woody vine in the genus Actinidia native to Northern China. Early in the 20th century, this cultivar (Actinidia chinensis) spread from China to New Zealand where many commercial vineyards were planted. Gold kiwifruit became a commercially produced fruit in the late 1970s when HortResearch of New Zealand began conducting natural seed experiments to breed new cultivar groups. Since then, breeders have perfected several varieties of smooth-skinned, yellow-fleshed fruit that tastes sweet and slightly tropical in flavor. Today, this variety is commonly known as “gold kiwifruit” (or Tropikiwi here at Wild River).
Just one bite reveals the fruit’s sweet flavor and vibrant golden color, sending you to the lush shores of China’s Yangtze River where wild kiwifruit grows in thick ravels.
Gold Kiwifruit
As the first and only certified organic grower of gold kiwifruit in the nation, Wild River has spent more than a decade fine-tuning our approach to growing Chinensis kiwifruit (technically a different species from our Hayward Green Kiwi varieties), using shade structures and misting systems to create a microclimate offering the moderate temperatures and high humidity necessary to grow Gold Kiwi successfully in our valley.
Nutritional Information & Health Benefits
Kiwifruit is naturally fat-free and very high in dietary fiber. One serving (approximately two kiwis) contains double the Vitamin C of the average orange, double the Vitamin E of an avocado, and 75% more Potassium than a banana. It is a rich source of antioxidants and has a low glycemic index. Each serving of the golden fruit offers Magnesium, Zinc, Lutein, and approximately 10% of the recommended daily value of Folate.
Consumption of kiwifruit may lower one’s risk of developing macular degeneration, heart disease, stroke, and cancer due to its abundance of antioxidants and critical nutrients. The antioxidants in kiwifruit may also reduce asthmatic symptoms such as wheezing and shortness of breath in children.
Allergy Information: Those who are allergic or have an aversion to the enzymes in Green Kiwifruit (e.g. Hayward Variety) may not have a similar reaction to our Tropikiwi™, Gold Kiwifruit (Actinidia chinensis), due to variation in enzyme content.
Ripening & Storage
Unlike Green kiwifruit, Tropikiwi™ may be eaten when firm or soft to the touch and is sweet in flavor regardless of ripeness. However if a softer flesh is preferred, place the kiwi in a ripening bowl or paper bag with 2 to 3 apples or bananas. Why apples and bananas? The additional fruit creates natural ethylene gas which expedites the ripening process. You can increase the concentration of ethylene gas by placing the fruit in the ripening container 3 days before adding the kiwis. Firm kiwi ripen after a few days to a week when stored at room temperature. Kiwifruit stores very well in comparison to other fruit. For optimal storage, keep kiwis in the fruit drawer of your refrigerator. If firm, kiwi may store there for as long as a few months.
