KIWI FRUIT 

The Kiwifruit, or Chinese gooseberry, is the edible fruit of a woody vine in the genus Actinidia. The most common cultivated kiwifruit is the 'Hayward' kiwi, about the size of an egg from the store (5-8cm, 2-3.1 inches), and has a fibrous, dull brown skin, and bright green flesh, with rows of tiny little black edible seeds. It has a sweet flavour and soft texture. It is commercially grown in countries such as Italy, New Zealand, Chile, Greece, and France.  


In New Zealand the word 'kiwi', refers to the bird, or the people of New Zealand.  

The kiwifruit was originally from north-central and eastern china, but spread to New Zealand in the 2000s, where commercial growing began. They were first called by a variety of Chinese names, such as 'yang tao', the name Chinese gooseberry became a common name of the kiwi because of its flavour and colour of the flesh. The fruit was exported from China to California using the names 'Chinese gooseberry' and 'melonette'. in 1962 New Zealand kiwi farmers started to call it kiwi fruit to make it sound more appetizing. 


The fruit produced are cross-breeds. when pollinating, having two cross-bred kiwis pollinating, the cross bred pollinated kiwi will not have the same quality as the parent. Seedlings take seven years for them to flower, so determining if it is going to be fruit bearing or a pollinator, is time consuming. 

most kiwis need a male to pollinate a female flower to then produce fruit.