About Kiwis

Kiwis used to be known as the “Chinese gooseberry” until they were popularised by New Zealand 50 years ago.The size and shape of a chicken egg, kiwis have a fibrous, green-brown skin and soft seed-filled flesh.

Selecting

Kiwis are ripe when they are slightly soft to the touch. Today there are also gold kiwis, which have a golden yellow flesh. The green has a fresh acidity. The yellow has a mild flavor.

Storing

Storing

Kiwifruits are sub-tropical, so they can be stored in your refrigerator for several weeks without loss of quality. If they are still hard, they will ripen slowly at room temperature.

Dole kiwifruit are harvested while still hard and unripe. By refrigerating them immediately and shipping them frozen, we make sure our kiwis arrive in your shop just as they are reaching perfect ripeness.

Eating

You can eat a kiwi whole in its skin, like an apple. But most people cut their kiwi in half and scoop out the flesh or peel and slice it.

Availability of Kiwis

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JAN. FEB. MAR. APR. MAY JUN. JUL. AUG. SEP. OCT. NOV. DEC.

Growing regions

New Zealand, Chile

Kiwis

Nutrition facts

Average per 100 g*
Energy 61.0 kcal
Protein 1.1 g
Carbohydrate 14.7 g
of which sugars 9.0 g
Fat 0.5 g
of which saturates 0.0 g
Cholesterol 0.0 mg
Fibre 3,0 g
Sodium 3.0 mg
Vitamin C 92.7 mg
Calcium 34.0 mg
Magnesium 17.0 mg
Iron 0.3 mg
* Average values according to US Department of Agriculture