Kiwifruits are native to the Yangtze Valley of China. The Seeds from China were taken to New Zealand and planted in 1906. The kiwifruit is borne on a vigorous, woody, twining vine or climbing shrub reaching 30 ft. The fruit is colored brown, egg sized and covered with fuzz and up to 2 1/2 inch long.
When sliced, the cross-sections are very attractive. It has emerald-green flesh with rows of small, edible seeds, and a light cream colored center. Its flavor is similar to a blend between strawberry and pineapple.
Fresh kiwifruit can be eaten by peeled and sliced. The kiwifruit is high in vitamin C and can be used as a tenderizer when rubbed on meats.
Kiwifruits can be kept for up to six months, at a temperature slightly above freezing and at a relative humidity near 90%.