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A kiwifruit cut in cross-section. The oblong fruits are up to 6.25 cm (2.5 in) long. The russet-brown skin of the fruits is densely covered with short, stiff, brown hairs. The flesh is firm until fully ripened; it is glistening, juicy and luscious.
The fruit is referred to as the arctic kiwi, baby kiwi, cocktail kiwi, dessert kiwi, grape kiwi, hardy kiwifruit, kiwi berry, northern kiwi, Siberian gooseberry, or Siberian kiwi, [2] and is an edible, berry- or grape-sized fruit similar to kiwifruit in taste and appearance, but is green, brownish, or purple with smooth skin, sometimes with a red blush.
Fresh fruit is frozen and placed in a drying chamber under a vacuum. Heat is applied, and water evaporates from the fruit while it is still frozen. [14] The fruit becomes very light and crispy and retains much of its original flavor. Dried fruit is widely used by the confectionery, baking, and sweets industries.
Kiwi berries 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).
Actinidia chinensis, known commercially as the golden kiwifruit, is a fruiting vine native to China. It is one of some 40 related species of the genus Actinidia, and closely related to Actinidia deliciosa, [2] which is the source of the most common commercial kiwifruit. [2] [3] Fruit colour may vary from green to lime green or gold, depending ...
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They are temperate and subtropical woody vines, shrubs, and trees, native to Asia (Actinidia or kiwifruit, Clematoclethra, and Saurauia) and Central America and South America (Saurauia only). Saurauia, with its 300 species, is the largest genus in this family. Although now confined to Asia and tropical Central and South America, evidence ...