The exceptional nutritional value of the kiwifruit, combined with its convenience as a snack or quick meal ingredient make this a real super food.
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A particularly important kiwi variety is the Hayward. The Hayward is the leading variety of kiwi, harvested from the middle of October to the middle of November depending on the location of the production site. Thanks to its long shelf life, it can be easily exported from its production site to all over the world, without compromising its taste, smell or appearance.
The Hayward produces a medium-large fruit with a strong peel and a green pulp. With respect to the other, this variety has a highly advantageous characteristic: it can be kept refrigerated for months without undergoing any damage. Ripening is easily triggered by storing the fruit in a warm area with some apples. Another typical characteristic of kiwis is their acidity, a result of the presence of ascorbic acid (vitamin C); together with other organic acids it gives the fruit excellent antioxidant and self-preservation qualities.