The kiwi fruit, with its distinctive fuzzy, brown exterior and vibrant green or golden flesh, is a popular choice. Its unique appearance often prompts curiosity about the “hair” covering its skin, a characteristic feature that sets it apart from many other fruits.
Understanding Kiwi’s Fuzzy Coat
The “hair” on kiwi fruit is not true hair, but specialized epidermal outgrowths called trichomes. These fine, stiff, bristle-like structures extend from the fruit’s surface. They are multicellular and vary in length and density depending on the kiwi species and cultivar. Trichomes are common plant outgrowths found on leaves, stems, and fruits, serving various purposes. The common green kiwi, Actinidia chinensis var. deliciosa, is particularly noted for its dense covering of these trichomes.
The Purpose Behind the Fuzz
The fuzzy coat of the kiwi fruit serves multiple protective roles throughout its development. One function is defense against pests; the bristly texture makes it difficult for insects and small animals to land on or damage the fruit, deterring potential herbivores.
Beyond pest deterrence, the fuzz contributes to the fruit’s environmental resilience. The trichomes help shield the fruit from excessive ultraviolet (UV) radiation, preventing sunburn. This protective layer also plays a role in regulating the fruit’s temperature.
The fuzzy covering also aids in water management by creating a microclimate around the fruit, which reduces water loss through evaporation. This helps retain moisture by trapping a layer of humid air close to the fruit’s surface. Additionally, the fuzz provides a cushioning effect, offering defense against minor physical damage during growth and handling.
Variations and Consumption
Not all kiwi varieties possess the same degree of fuzziness. The common green kiwi, such as the ‘Hayward’ cultivar (Actinidia deliciosa), is known for its prominent brown, fuzzy skin. In contrast, golden kiwis (Actinidia chinensis var. chinensis) have smoother, bronze-colored skin with significantly less fuzz, or are fuzz-free. Kiwi berries (Actinidia arguta) are another example, characterized by their small, grape-sized fruit with thin, smooth, hairless green skin. These variations stem from natural genetic differences and selective breeding efforts.
The skin of all kiwi varieties, including the fuzzy ones, is edible and offers nutritional benefits. Consuming the skin significantly increases the fruit’s fiber content by up to 50% and boosts the intake of folate and vitamin E by 32% to 34%. The skin also contains a higher concentration of antioxidants, such as vitamin C and vitamin E, than the fruit’s flesh. While the fuzzy texture may be unappealing to some, the skin can be washed and gently rubbed to reduce its fuzziness.