What Kind of Fruit Is Kiwifruit? Berry Characteristics and Cultivar Classification Explained

Kiwifruit is the fruit of a deciduous vine in the genus Actinidia, family Actinidiaceae, and botanically it is classified as a berry. Its skin is mostly brownish green, often covered with fine fuzz, and the flesh can be green, yellow or red, with a ring of tiny black seeds around the center. Kiwifruit originated in China and was named because people believed macaques liked to eat it; it was later introduced to New Zealand, where it was selected and promoted, and the fruit sold on the market as kiwi belongs to the same category as kiwifruit.

In terms of cultivars, the widely cultivated types include Actinidia chinensis, Actinidia deliciosa and Actinidia arguta. By flesh color, they can be divided into green-fleshed, yellow-fleshed and red-fleshed types; green-fleshed fruit has a relatively pronounced tartness, yellow-fleshed fruit is sweeter, and red-fleshed fruit has radiating red streaks around the center and a rich aroma. Actinidia arguta has smooth, hairless skin and can be eaten unpeeled after washing.

In terms of nutrition and uses, kiwifruit is popular for its outstanding vitamin C content, and it also contains dietary fiber and potassium, making it suitable for everyday fresh eating. Besides being eaten directly, it can also be processed into products such as juice, jam and fruit wine. When selecting, fruit that is plump and free of damage and off-odors is best; firm fruit can be kept at room temperature for a few days, and it tastes better once softened.

As for common questions, many people cannot tell the difference between kiwifruit and kiwi, but in fact the two share the same origin and differ only in production area and breeding direction. Hard, unripe kiwifruit can be ripened by placing it in a bag with an apple or banana, using the ethylene they release to speed up after-ripening. Once the fruit softens, it should be eaten as soon as possible to avoid overripening and fermentation. In addition, kiwifruit is cooling in nature, so people with sensitive stomachs should not eat large amounts on an empty stomach.