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California Kiwi’s are here!

California Kiwifruit season from October to May is just getting started, while New Zealand located in the Southern Hemisphere with opposite seasons is winding down their Kiwifruit season with the start of their summer.   Kiwifruit originally came from China to New Zealand and were called Gooseberries.  In 1967 the Hayward Kiwi variety which is larger and sweeter, began to be grown commercially in California.  Now California produces 98% of all Kiwifruit grown in the US with growers in the Central Valley up through the San Joaquin Valley and ending north of Sacramento.

Like the Kiwi Berries, Kiwifruit are grown in orchards on trellis’s and need a lot of water, sunshine and a certain amount of chill hours for a fruitful harvest.  The kiwi is a small oval fruit covered in brown fuzz with a surprise burst of flavor inside.  The green flesh is dotted with black seeds with flavors of melon, strawberry and banana but uniquely sweet all at the same time.  Kiwifruit should be allowed to ripen like an avocado on your counter and will yield to gentle pressure when ripe.  Unripe kiwi’s will have an acidic taste and are not palatable.  Once they are ripe you can store them in the refrigerator for up to 7-10 days. 

Kiwifruit are low in calories and are full of Vitamin C to boost your immune system, fiber for a healthy heart, potassium for releasing energy during exercise, antioxidants to reduce the risk of cancer and heart disease and Vitamin E to help lower cholesterol and boost immunity.

Kiwifruit won’t be as sweet at the very beginning of the season as the fruit picked later in the season.  The quality of the California Kiwifruit is predicted to be outstanding this year so start looking for them now.  Put slices of kiwi’s on top of pancakes or oatmeal, mix them in a spinach salad , use as a marinade for meat or the easiest way of all to eat your kiwi is to cut it in half and scoop out the insides with a spoon. Try a new way to eat a kiwi.
Click here for recipes.

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