Kiwi fruit (Actinidia deliciosa) are native to East Asia, perhaps China, but were only commercially grown in New Zealand in the 1930â€™s from seeds obtained in the Yangtze River Valley. Better known by their more common green variety, these â€œGoldenâ€ specimens spied in a Singapore grocery last weekend were a stunning yellow and the flesh sweet and less acidic tasting. They were superb. I have always liked kiwis though some are delivered to groceries really unripe and can be painfully sour. With 10 times the Vitamin C as the equivalent amount of lemons, this is a highly nutritious fruit. It also looks terrific when added to fruit salads, used as a garnish, etc. I like to slice a ripe kiwi fruit in half and just scoop out the insides with a spoon. Best when served slightly chilled.
The new Golden variety is the result of hybrids done in New Zealand and while I donâ€™t normally take to just any highly engineered fruit or vegetable, one taste of these kiwis and I was sold. I canâ€™t wait until they find their way into the local groceries. Though kiwi fruit are still primarily grown and exported by New Zealand, growers in California and Southern France have also started to raise the fruit as its popularity grows globally. Isnâ€™t it odd that the Chinese never capitalized on the fact that this fruit is indigenous to their country?