Kiwis

The kiwi fruit was a much-appreciated treat in ancient China, and was introduced into New Zealand in 1906, where it was called "Chinese gooseberry" (although it isn't related to the green gooseberry). Years later, as foreign demand for the fruit increased, New Zealanders renamed it for their national treasure, the kiwi bird. Today, kiwi fruit is also a commercial crop in California. New Zealand and California have opposite growing seasons; consequently, a year-round supply is available. (The fruit keeps well for up to 10 months in cold storage, allowing it to be brought to market for several months after it is harvested.) Both New Zealand and California produce one principal variety, the Hayward

• High in Vitamin C
• Source of Potassium
• Great in Fruit Salad

These are a family of fast growing vines that produce edible fruit and are beautiful ornamental plants. Each type of kiwi we list has different ornamental foliage. The fruit of each type is different in size and appearance, but all have the bright green flesh and the wonderful kiwi flavor. All are hardy in the Pacific Northwest. If you live in a colder climate you can still grow the Arctic Beauty and the Arguta Hardy Kiwis.

To learn more click here.