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Kiwifruit originated over 700 years ago in shaanxi of China. Kiwifruit is an entirely unique fruit,Called “Yang Tao”,also called the Chinese Gooseberry by our Chinese.In ancient times, Chinese khans considered kiwifruit to be an aphrodisiac, khans relished the fruit’s brilliant flavor and emerald green color.The history of chinese kiwifruit is much like the fruit itself, just below the fuzzy surface an interesting and colorful discovery is waiting,which are recommended as daily necessary needs of human being.
Here are some features of kiwi fruit as follows:
* Related species:
Hardy Kiwi (Actinidia arguta, A. kolomikta),Chinese Egg Gooseberry (A. coriacea), Red Kiwi (A. melanandra), Silver Vine (A. polygama), Purple Kiwi (A. purpurea)...
* Kiwifruit vines:
Like grapes, kiwifruit grows on vine like shrubs, which are trained over pergola or T-bar trellises ranging from five-and-a-half to six feet in height;They go dormant at the first frost – usually in mid-to-late November.The foliage falls off, making it easier for pruners to do their work ,all kiwifruit pruning is done by hand., and new leaves begin appearing in neat year in early March;Just like people, kiwifruit vines drink water in the summer,In fact, they’re extremely thirsty, each vine averaging 42 gallons of water a day throughout the growing season!
* Growth Habit:
In the forests where it is native, the plant is a vigorous, woody, twining vine (liana) or climbing shrub. It is not unusual for a healthy vine to cover an area 10 to 15 feet wide, 18 to 24 feet long and 9 to 12 feet high. In cultivation it is supported on a trellising system.
* Soils:
Kiwifruit prefer somewhat acid (pH 5 - 6.5), well-drained soils that are rich in organic matter.
*Adaptation:
The plants need a long growing season (at least 240 frost-free days) which will not be hampered by late winter or early autumn freezes. When fully dormant they can withstand temperatures to about 10° F
* Fruit:
The oval, ovoid or oblong fruit is up to 2-1/2 inches long, with russet-brown skin densely covered with short, stiff brown hairs. The flesh, firm until fully ripe, is glistening, bright green or sometimes yellow, brownish or off-white, except for the white, succulent center from which radiate many fine, pale lines. Between these lines are scattered minute dark-purple or nearly black seeds, unnoticeable in eating. The flavor is sweet/tart to acid, somewhat like that of the gooseberry with a suggestion of strawberry.
Kiwi is more popular nowadays by worldwide people,The kiwi fruit rich in vitamin C,a large kiwifruit contains more than twice the vitamin C of an orange,very little sodium,and as much potassium as a banana (340 mg per 100 g);You can enjoy fresh kiwi more but never worry fat because Kiwifruit contains no fat;The juice of kiwifruit are more accepted by woman when cooking,it contains actinidin,a meat-tenderizing enzyme and can be used in meat marinades to tenderize meat,rub kiwifruit over its surface or puree kiwifruit flesh and spread it on meat that has been pricked with a fork or knife,allow the meat to stand 30 minutes for every inch of thickness,tenderized meat will cook more quickly,after several process,a delicious dish is finished.
Expecting your cooperation in near future,warm welcome you visit of our fruit garden,thanks!
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