The main producing areas of kiwifruit are most concentrated in Shaanxi, Sichuan, Guizhou and other places.

Kiwifruit originated in China and is a vine fruit tree of the genus Actinidia in the family Actinidiaceae, with wild resources mainly concentrated in the mountainous areas of the Yangtze River basin and the Qinling range. When many people mention the origin of kiwifruit, the first thing they think of is New Zealand kiwifruit, but in fact China is not only the place of origin, but has also long ranked among the world's leading producers in planting scale. The flesh comes in three common types, green, yellow and red, each with its own distinctive flavor and texture.

Within China, Shaanxi is an important main producing area, and the Zhouzhi and Meixian areas on the northern slope of the Qinling range are known for green-fleshed varieties. The red-fleshed kiwifruit of Pujiang, Sichuan, is quite famous, and Xiwen in Guizhou, Xixia in Henan, as well as Hunan and Jiangxi, also have large-scale plantings. Most of these producing areas are located in mountainous and hilly terrain, with a mild and humid climate and a relatively large temperature difference between day and night, which helps the fruit accumulate sugars and flavor.

Overseas, kiwifruit was introduced to New Zealand in the early last century, and after many years of breeding a commercialized kiwifruit industry took shape, with products exported to many countries and regions. Different producing areas focus on different varieties: the green-fleshed type is tart and refreshing, the yellow-fleshed type has tender, sweet flesh, and the red-fleshed type is sweeter with less acidity.

When choosing, you can pay attention to the origin information on the packaging, as the same variety will show slight differences in appearance and taste in different producing areas. Kiwifruit is generally harvested while still firm, and after buying it, placing it together with apples and bananas makes it easier to ripen. With advances in cultivation technology, some regions are also trying localized growing, and the origins available to consumers are becoming more and more diverse.