Gold kiwis differentiate themselves from common kiwis in color, smoothness, and taste. The Gold kiwi has bronzed tone, smooth, hairless paper-thin skin. The golden flesh is sprinkled with the trademark edible black seeds. Its flavors are sweet and tropical with the taste of pineapple and mango. It's oval shaped, coming to a rounded point at its stem end. The entire Gold kiwi fruit is edible.
The Gold Kiwi is a patented variety which was naturally bred in New Zealand from one seedling by breeder Russell Lowe. Over 4,000 hectares of Gold kiwifruit are planted around the world. Although kiwis are commonly associated with New Zealand, in fact, Italy produces more kiwi fruit than any other country in the world. Gold kiwi fruits thrive in fertile soils and mild temperate climates, typical of many coastal and Southern regions throughout Italy
Gold Kiwi is full of strength, this juicy, golden-fleshed new variety has a refreshing sweet taste with just a tip-off of sour. A beautiful, larger kiwifruit with a delicate texture inside a smooth skin.
If you eat oranges for their vitamin C, bananas for their potassium and apples for their fiber, you may want to pick up some kiwifruit on your next shopping trip. A 1997 study piloted at Rutgers University found that kiwifruit contains more nutrients per ounce than 27 other commonly consumed fruits, including oranges, apples, and bananas. While green kiwifruit is nutritionally comparable to the gold variety, there are a few minor differences.
Kiwifruit is higher in vitamin C than any other fruit. A cup serving of sliced green kiwifruit delivers about 170 milligrams of vitamin C or 278 percent of the recommended daily value based on a 2,000-calorie diet according to the U.S. Department of Agriculture. Gold kiwis are an even better source, with close to 200 milligrams per cup of sliced fruit. Not only is vitamin C essential to healthy skin, teeth, and bones, but it’s also a powerful antioxidant.
Kiwifruit is a good source of vitamin E, a fat-soluble nutrient that unveils significant antioxidant action and plays a role in immune system function. Because foods with substantial amounts of vitamin E are commonly higher in fat and calories, the low-fat, low-calorie kiwifruit is an unusual source. Whether you choose the green variety or the gold one, you’ll get right around 13 percent of the recommended daily value for vitamin E from a cup of sliced kiwifruit.
Green and gold kiwifruit are equally good sources of potassium, an electrolyte that plays a major role in nerve, muscle and heart function and helps protect against high blood pressure. While most Americans don’t get the 4,700 milligrams of potassium a day recommended for healthy adults, including kiwifruit in your diet can help you boost your intake you’ll get an average of 575 milligrams of potassium from a cup of sliced kiwifruit, according to the USDA.
A fiber-rich diet is connected with bowel regularity, normal cholesterol levels and a reduced risk of type-2 diabetes and heart disease. Although both kinds of kiwifruit provide significant amounts of fiber mainly when you consume the edible skins, too green kiwis are a better source: a 1-cup serving of the sliced fruit supplies 5.4 grams of fiber, or 22 percent of the recommended daily value. Gold kiwis, which have fewer seeds and have smoother skins, provide about 3.7 grams of fiber per serving.