Kiwifruit is botanically classified as a vine-grown berry that originated in China, where it was known as the Chinese gooseberry. Despite its Asian origins, the fruit is now commercially grown across the globe, with major production in New Zealand, Italy, Chile, and California. This widespread cultivation and the fruit’s ability to be harvested at a firm stage for long storage contribute to its common perception as a fruit that is always available. The ability to find fresh kiwis year-round is a direct result of specialized global supply chains and the opposing growing seasons of the two hemispheres.
How Global Sourcing Ensures Year-Round Availability
The perpetual presence of kiwifruit is achieved by strategically staggering the harvest cycles between the Northern and Southern Hemispheres. This global supply system ensures that one region is always supplying the fruit when the other is out of season. The Southern Hemisphere, dominated by producers like New Zealand, Chile, and Argentina, harvests its fruit from roughly March or April through November. This supply is stored and shipped to global markets during the Northern Hemisphere’s winter and spring months.
As the Southern Hemisphere supply begins to dwindle, production shifts to the Northern Hemisphere, including growers in the United States (California), Italy, Greece, and Japan. These regions begin their harvest in the fall, typically from September or October, with the supply lasting through the following spring. The fruit is picked when mature but firm, allowing for months of storage in specialized cold facilities before being released to ripen for the consumer.
The Specific Harvest Timing for Key Kiwi Varieties
Commercial kiwifruit supply is primarily divided between two types: the familiar green kiwifruit and the popular gold or yellow-fleshed varieties. The traditional green kiwifruit, largely the ‘Hayward’ cultivar, features fuzzy brown skin and slightly tart-sweet green flesh. In the Southern Hemisphere, the Hayward harvest begins in April and May, with the fruit being stored and distributed for many months. Northern Hemisphere growers, particularly in the Mediterranean and California, harvest the Hayward variety in the late fall, around October and November.
The golden kiwifruit, such as the ‘SunGold’ cultivar, offers smoother, bronze-colored skin and distinctly sweeter, less acidic yellow flesh. This variety often begins its harvest slightly earlier than the green kiwi, with the New Zealand SunGold season starting in March and April. The gold variety is typically available from late spring through the fall, followed by the Northern Hemisphere harvest in the autumn.
Practical Guide to Selecting and Storing Kiwis
When selecting kiwifruit, look for plump, unblemished fruit that is free of wrinkles. A perfectly ripe kiwi should yield slightly to gentle pressure, similar to a ripe peach, but should not be overly soft. If the fruit feels hard, it is unripe and will need a few days to ripen at home.
To ripen firm kiwis, place them at room temperature, away from direct sunlight, where they will soften over three to five days. This process can be accelerated by placing the kiwis in a paper bag alongside a fruit like an apple, banana, or pear. These companion fruits release ethylene gas, a plant hormone that hastens the ripening process. Once the kiwi is ripe, move it to the refrigerator to slow down softening and preserve its texture and flavor for up to a week.