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Kiwifruit primarily comes from two species: Actinidia chinensis var. deliciosa (fuzzy green kiwifruit) and A. chinensis var. chinensis (golden and red kiwifruit), with various cultivars like 'Hayward' being the most common. Kiwiberries, smaller and smoother-skinned, are produced by species such as A. arguta and are similar in taste to fuzzy kiwifruit. Gold kiwifruit is sweeter and more aromatic than fuzzy kiwifruit, with a distinct appearance and higher market value.

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Kiwifruit primarily comes from two species: Actinidia chinensis var. deliciosa (fuzzy green kiwifruit) and A. chinensis var. chinensis (golden and red kiwifruit), with various cultivars like 'Hayward' being the most common. Kiwiberries, smaller and smoother-skinned, are produced by species such as A. arguta and are similar in taste to fuzzy kiwifruit. Gold kiwifruit is sweeter and more aromatic than fuzzy kiwifruit, with a distinct appearance and higher market value.

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5/15/25, 4:52 PM Kiwifruit - Wikipedia

The most commonly sold kiwifruit is derived from Actinidia


chinensis var. deliciosa (fuzzy green kiwifruit) and A.
chinensis var. chinensis (golden and red kiwifruit).[10] Other
species that are commonly eaten include A. arguta (hardy
kiwifruit, also known as kiwiberries), A. rubricaulis var.
coriacea (Chinese egg gooseberry), , A. kolomikta (Arctic
kiwifruit), A. melanandra (purple kiwifruit) and A. polygama
(silver vine).[32] Some commercial cultivars are hybrids, such
as 'Jinyan', which is a hybrid of A. eriantha and A. chinensis
The larger A. chinensis var. deliciosa
var. chinensis,[10] and 'Issai', a hybrid of A. arguta and A. (fuzzy kiwifruit) at the rear compared to
polygama, known for having relative large fruit, the ability to the smaller kiwi berry
self-pollinate, and being less hardy than most A.
arguta.[33][34]

Fuzzy kiwifruit
Most kiwifruit sold belongs to a few cultivars of Actinidia chinensis var. deliciosa (fuzzy kiwifruit):
'Hayward', 'Blake' and 'Saanichton 12'.[2] They have a fuzzy, dull brown skin and bright green flesh.
The familiar cultivar 'Hayward' was developed by Hayward Wright in Avondale, New Zealand, around
1924.[32] It was initially grown in domestic gardens, but commercial planting began in the 1940s.

'Hayward' is the most commonly available cultivar in stores. It is a large, egg-shaped fruit with a sweet
flavour. 'Saanichton 12', from British Columbia, is somewhat more rectangular than 'Hayward' and
comparably sweet, but the inner core of the fruit can be tough. 'Blake' can self-pollinate, but has a
smaller, more oval fruit, and the flavour is considered inferior.[2][32]

Kiwiberries
Kiwiberries are edible fruits the size of a large grape, similar to fuzzy kiwifruit in taste and internal
appearance but with a thin, smooth green skin. They are primarily produced by three species:
Actinidia arguta (hardy kiwi), A. kolomikta (Arctic kiwifruit) and A. polygama (silver vine). They are
fast-growing, climbing vines, durable over their growing season. They are referred to as kiwi berry,
baby kiwi, dessert kiwi, grape kiwi, or cocktail kiwi.[35]

Gold kiwifruit
The gold kiwifruit, also known as the yellow kiwi or golden kiwifruit, has smooth, bronze skin, with a
beak shape at the stem attachment. Gold varieties are typically cultivars of Actinidia chinensis var.
chinensis. The flesh colour varies from bright green to a clear, intense yellow. This species is 'sweeter
and more aromatic' in flavour compared to Actinidia chinensis var. deliciosa.[36] One of the most
attractive varieties has a red 'iris' around the centre of the fruit and yellow flesh outside. The yellow
fruit obtains a higher market price and, being less hairy than the fuzzy kiwifruit tastes better without
peeling.[32]

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