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KiwiBerry is small - in the 5 - 20-gram range, with smooth hairless edible skins, and shapes vary from round to elongated. One of the attractions of KiwiBerry is that they, like grapes, are a single mouthful and to increase the size above say 20 grams eliminates this desirable characteristic.
The majority of plantings are in the Bay of Plenty of New Zealand located on the north facing coast of the north island. There are small plantings in Canterbury, Nelson and Auckland At present approximately 22 hectares is in commercial production
There are three main cultivars grown in New Zealand, Takaka Green, K2D4 and Marju Red. There are also three NZ Institute for Plant and Food Research Ltd selections with Plant Variety Rights (PVR) under evaluation. It is hoped that with the new selections it may be possible to extend the harvest season and the shelf life
Harvesting and Packing
Currently, fruit is hand-picked into small containers and then transferred to cartons of up to 6 kg before transport to a packhouse. After grading, fruit is packed into clear plastic clamshell punnets weighing 125-175 grams for display and sale at retail.
Picking, packing and packaging costs are high for KiwiBerry compared to other Kiwifruit varieties, and the fruit needs to be air freighted to international markets.
NZ KiwiBerry should be stored in a refrigerator like other high-value berry fruits. It has a 3-10 day shelf life at room temperature.
Just like normal kiwifruit, but the skin is edible to eat and it’s quite thick. The taste is sweet on the flesh and sour on the skin. Flavor is similar to a green kiwi. A nice combination and taste best when fully ripe. This little guy ripe when turning to dark green and soft when eaten.
Kiwi berry is loaded with various nutrients and considered as a healthy snack. It is loaded with antioxidant which helps to reduce the chances of cancer, cardiovascular disease and also slows down the process of aging. They are an excellent source of Vitamin C, fiber, calcium and Vitamin A.
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