Yellow kiwi

Yellow Kiwi or Golden Kiwi (Actinidia chinensis) is a type of kiwi fruit that is known for its distinctive golden flesh as opposed to the green flesh of the traditional green kiwi. The yellow kiwi is native to northern China and is cultivated in various parts of the world.

History

The yellow kiwi was first discovered in China, where it is known as the "Chinese gooseberry". It was later introduced to New Zealand in the early 20th century by Isabel Fraser, the principal of Wanganui Girls' College, who had visited mission schools in China. The New Zealanders began cultivating the fruit, and it was renamed "kiwi" after the native kiwi bird, which is also small, brown, and fuzzy.

Characteristics

Yellow kiwis are slightly larger than green kiwis and have a smoother, bronze skin. The most notable characteristic of the yellow kiwi is its golden flesh, which is sweeter and softer than the green kiwi. The yellow kiwi also has a higher Vitamin C content than the green kiwi and most other fruits.

Cultivation

Yellow kiwis thrive in temperate climates with adequate rainfall and plenty of sunshine. They are typically harvested in the fall. The largest producers of yellow kiwis today are Italy, New Zealand, and Chile.

Nutritional Value

Yellow kiwis are rich in Vitamin C, Vitamin E, and potassium. They also contain a high amount of dietary fiber and are low in calories, making them a healthy choice for a snack or addition to meals.

Culinary Uses

Yellow kiwis can be eaten raw or used in a variety of dishes. They are often used in salads, desserts, and smoothies. Their sweet taste and vibrant color make them a popular choice for garnishes and decorative food presentations.

See Also

• Kiwi (fruit)
• Green Kiwi
• Actinidia chinensis