Description
Kiwifruit is native to central and eastern China. In the early 20th century, cultivation of kiwifruit spread from China to New Zealand, where the first commercial plantings occurred. The fruit became popular with British and American servicemen stationed in New Zealand during World War II, and later became commonly exported, first to Great Britain and then to California in the 1960s.
Kiwifruit grow relatively well in our region, and are generally ready to harvest in the late Winter to early Spring, when they start dropping from the vines. Provided to OtterBee’s Market at 3 to a package by a Curry County orchardist, these kiwifruit are a nice Spring treat, especially since fruit is relatively rare this time of year. Grown using organic practices.
Firm kiwifruit will ripen and soften within a few days to a week when stored at room temperature, out of direct sunlight. You can speed up ripening by placing the kiwifruit in a paper bag with an apple, pear, or banana. Once a kiwifruit is ripe, however, it is very sensitive to the ethylene gas that other fruits emit, which can cause it to over-ripen, even in the refrigerator. Because of that, it’s best to eat your kiwifruit as soon as it’s soft.
