Chinese gooseberry has a sugar content of 4. There are three main sub-types that belong to this cultivar: yellow flesh, green flesh, and yellow-green.
This is a small, sweet berry most often used for jam. While the kiwi fruit came to New Zealand much later than its discovery in China, nurserymen were quick to cultivate it, igniting its expansive commercial market. Among New Zealand varieties of kiwi, 'Hayward' is the most commonly-known. It has a light greenish-brown skin with fine hairs that protect the inner fresh green flesh. Other cultivars, 'Abbott' , 'Allison' , and 'Bruno' , share similar properties of green, flavorful flesh and hairy skin, but they are not as popular as the 'Hayward' kiwi fruit.
In today's market, ' Hayward ' kiwi fruit is the leading cultivar in New Zealand and, by popular demand, it is exported around the world. One of the reasons for Hayward's immense popularity is its superior flavor and its high concentration of kiwi's vitamins.
The fresh, succulent taste is captured in a larger fruit that no other kiwi variety or cultivar has yet to match. Another major factor in the success of 'Hayward' is its long shelf life. While other kiwi varieties can only be stored for two months, the Hayward kiwi can be stored three to six months if kept under good conditions. It has skin that is lime green and a sweet taste. The vine of the Emerald Arctic Beauty is attractive and nice to observe. The Frost Arctic Beauty Kiwi has a crop that produces a fruit that is bright and green.
The Frost Arctic Beauty is a medium to large size kiwi. They are high in vitamin C and taste incredibly sweet. The Viktor Arctic Beauty Kiwi is a uniquely shaped kiwi that is sweet. This kiwi grows twice as big as the other Arctic Beauty varieties. The Red Beauty Arctic Beauty has foliage that has a red shade to it. It has a beautiful look in the summer but grows in color in the fall.
The Latin name for the Fuzzy Kiwi is Actinidia deliciosa. The vine is native to the Southern part of China and has been named the national fruit of China. The skin of the Fuzzy Kiwi is a russet brown color similar to a russet potato. The entire body of the kiwi is covered in brown hair that is short and stiff. The flesh is firm, and it glistens. It is juicy and tasty. The flesh is typically a bright green color but may also be brown, white, and yellow.
The flavor may taste a bit acidic. The Hayward Kiwi is the most common of the fuzzy green variety kiwi fruit. It is rounder than most other kiwi options.
It has a significant amount of hair on the outside. The flesh is a green color, and it has a white center. The Hayward kiwifruit is considered to be the tastiest and best to eat of all the fuzzy kiwi varieties. It is much softer than the others. The skin is relatively thin and can be eaten.
While the Blake Kiwi is similar to the Hayward version in size, it ripens earlier than the Hayward. It has flesh that is lime green and tastes similar to a strawberry. It is called a self fruiting kiwi, but it responds better when it has a fuzzy male to pollinate it. It ripens early, making it a great choice for areas that have a cooler summer. The leaves are heart-shaped, and the flowers are a creamy white color. The Saanichton is a bit harder than the Hayward, and the center is very tough.
It also needs a male to pollinate it. The kiwi fruit is larger and sweeter. It has a vine that produces large blooms of flowers that resemble passion flowers. The Abbott Kiwi is a medium-sized fruit that has brown skin with hair that is soft and long. The flesh is a light green color. It has a great flavor and can store well.
It will ripen around October and November. The Allison Kiwi has brown skin and flesh that is light green. The Allison was one of the more popular varieties of kiwi until Hayward took the lead. It is a medium-sized fruit. The Bruno Kiwi is a larger fruit with a more elongated cylindrical shape. It has a rich flavor and brown skin with a lot of hair.
The Jenny Kiwi is a hybrid and self-pollinating. In the spring, the vine blooms yellow flowers that are fragrant. The fruit matures at the end of summer or the beginning of fall. The fruit is juicy and sweet.
The flesh is green and contains black seeds that can be eaten. The Vincent Kiwi is a large-sized fruit that is in the shape of an egg. The Vincent is a female vine.
The fruit has a hint of strawberry taste to it. It ripens in October and does better in climates that are warmer. The leaves are heart-shaped, and it has flowers that are creamy white. This plant is native to three specific provinces in China.
They include Sichuan, Yunnan, and Hubei. The fruit has a distinct purple skin that is fuzzy. It is edible but not cultivated commercially.
It has an incredibly short shelf life. It has heart-shaped leaves that grow quickly. The leaves are green but have a silver tip.
They produce white flowers that are cup-shaped and put out a pleasant scent. The fruit they produce is small, shaped like eggs, and tends to be orange in color. The Hot Pepper Silver Vine Kiwi is unique in that it resembles a pepper and has a slightly spicy but sweet flavor.
It has been thought that the flavor is similar to mild chili pepper. This kiwi was first produced in Russia.
It must be paired with the Pavel Male Silver Vine to pollinate. It does, however, produce a large white male flower that is incredibly fragrant. It has a sweet taste. It has a female flower that is large and white with a pleasant scent. It may also be called Zhong Hua kiwi, but more commonly known as the Chinese Gooseberry. It has a shape that can be round or oval. It is most often grown in China. The flesh can vary between green, yellow, or yellow-green. The Jing Li Kiwi is also called the northern pear gooseberry, and it has an oval shape that is elongated.
It is a cultivar of the Chinese Egg Gooseberry Kiwi. It has green flesh and leaves that are hairless and brown. The Ruan Zao Kiwi is often referred to as the soft date gooseberry, and it prefers hilly and mountainous areas. It is small but sweet. The green flesh is commonly used for jams. The Mao Hua Kiwi has green flesh and loose hair on the outside. The flesh is green and sweet. Crown gall affects vines and can be avoided by leaving the upper roots exposed. Roots can also be attacked by phytophthora cactorum and P.
Botrytis cinerea affects both the flowers and the fruit and has been found in most growing areas. The biggest threat to kiwis is postharvest grey mold rot , which enters the skin through small cracks when stored at high humidity. Kiwifruit vine disease more common in Europe is a bacterial cancer that causes halo-shaped spots on leaves, brown discoloration of buds, and release of a red-colored gum on the plant. The disease is spread through windborne pollen, heavy rainfalls, humans, and animals, and is most apparent during cooler temperatures and high humidity.
Freezing injury can occur in colder temperatures. Fruit is extremely susceptible to the effects of ethylene; use of controlled-atmosphere storage facilities is helpful for long-term storage to avoid its own production of the gas.
Kiwifruit is categorized as U. Fancy, U. All require fruit to have similar varietal characteristics, be mature, not soft, overripe, or shriveled, and to be carefully packed.
For U.
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