10 Different Types of Kiwi

If you want more variety in your roster of fruits for salads and smoothies, consider buying kiwis more often. Kiwi is not only juicy and tartly delicious but also super nutritious, containing fiber and a handful of micronutrients, including vitamin C. One medium kiwi offers an impressive 64 mg of vitamin.

Kiwi is used for asthma, constipation, high blood pressure and other conditions, but there is no good scientific evidence to support these uses. In foods, kiwi is used as a meat tenderizer and an ingredient in some sports drinks.

Kiwis come in many shapes and sizes, but even within this variety, there can be subcategories like hardy or fuzzy ones, tartaric or acidic ones, etc.

10 Different Types Of Kiwi

1. Green Kiwis

One of the most popular types of Kiwi is the green Kiwi (Actinidia deliciosa var. Hayward) are the most recognizable variant of this fruit. They’re oval-shaped and come with a fuzzy brown peel and flesh that’s bright green in color, with plenty of tiny black seeds surrounding their core.

Green kiwis also have that sweet and mildly tart flavor that the fruit is known for. This type of kiwi is a great source of vitamin C, with every 100 grams of green kiwi containing 92.7 milligrams of ascorbic acid (aka vitamin C). Next to bananas and gold kiwis, it also has a higher potassium content than most other frequently consumed fruits. 

It’s a great choice, too, for people who want to reduce their sugar intake while still enjoying something sweet since green kiwis only have 9 grams of sugar per 100 grams of fruit.

2. Gold Kiwis

This fruit is a more recently developed variety. After a bacterial disease threatened New Zealand’s kiwi industry in 2010, scientist Russell Lowe took charge of the cultivation of a more resistant kiwifruit and the result is Gold 3, which is now known as SunGold.

 It features a smooth peel that feels thinner than the green kiwi’s. Its flesh is also softer, with a golden hue that fits its name. It has a higher sugar content as well and its sweetness has been compared to the flavor intensity of ripe mangoes. 

Between green and gold kiwis, eating the latter like an apple, complete with the peel, may feel and taste more pleasant, but adding them together to your fruit salad allows their subtle taste differences to give the dish a more complex sweetness.

3. Arctic Kiwis

Also known as super-hardy kiwis, they can survive winter temperatures down to -40 degrees Fahrenheit. Like other kiwi varieties, you can eat them whole and unpeeled since their thin, green skin is edible, but compared to the kiwi berries’ tropical sweetness, Arctic kiwis have more floral notes in their flavor.

 A 2022 study published in Plants also reported that they are similarly rich in ascorbic acid and bioactive compounds. Not only that, they also contain antioxidative properties, specifically flavan-3-ols, phenolic acids, flavones and flavonols.

This kiwi species has a low overall yield compared to others, so finding its fruits in the market is even rarer than finding kiwi berries. The good news is that you can cultivate this plant in your backyard, provided that it’s placed where it won’t be exposed to the sun and the soil is properly drained. It doesn’t require much space, either.

When it comes to growing fruits, this plant can produce crops earlier than the kiwi berry. However, Arctic kiwis also tend to fall to the ground once they’ve ripened, which is a reason why growing them commercially is difficult. 

Depending on the variety you get, the Arctic kiwi plant can yield mature fruits anytime between the beginning of August and the end of the month.

4. Kiwi Berries

Kiwi berries are native to East Asia but thrive in the temperate climate of the U.S. Northwest region. They are autumnal crops that have delicate flesh, which makes storing and transporting them over long distances difficult. 

Because of their much shorter shelf life, you don’t see kiwi berries in stores when they’re not in season.

These fruits characteristics draw comparisons to grapes, starting from their petite size and how they grow on vines in small clusters to their smooth, thin and hairless peel that comes in different tints of green and is sometimes mottled with purple and brown. 

But when you slice a mini kiwi open, you will see how its small seeds form the same pattern around a cream-colored center that you’d also spot when you halve a larger kiwifruit. 

Its aromatic lime-green flesh is also much sweeter than that of regular kiwis, which makes it an excellent choice for making wines and jams.

Kiwi berries are great sources of vitamins A, C, and E. They also have higher amounts of antioxidant phenols and ascorbate than the larger varieties. These bioactive compounds are more concentrated in the fruit’s peel, giving you another great reason to pop them into your mouth whole.

5. Hardy Kiwi

Hardy kiwi, also known as Actinidia arguta, is one of the types of kiwi fruit popular in many parts of the world. Hardy kiwis taste sweet and sour but are far smaller than regular kiwi fruits. The thin, edible skins make them easy to eat without being peeled or cut up.

Their sweetness, tartness, and antioxidants are ideal for snacking and adding variety to any meal. Hardy kiwis have small, dark brown, fuzzy skins that can be eaten with the flesh beneath.

They offer a pleasantly sweet flavor with tart undertones and are unusually juicy compared to other kiwi fruits. This makes them perfect for snacking or adding variety to dishes and smoothies. 

They’re also nutrient-packed and full of natural antioxidants for added health benefits. Plus, you don’t need to peel off their skin before consuming; typically, a gentle wash is enough preparation. 

The hardy plant can survive cold winters very well and tolerate extreme temperatures. It is ideal for gardeners interested in growing these fruits at home (or in small patio gardens).

This type of kiwi fruit is considered far more versatile than other varieties since they can be used both raw and cooked in various recipes such as pies, jams, sauces, tarts, and fresh salads, making them a must-have addition to any kitchen pantry anywhere.

6. Dumbarton Oaks Kiwi

The Dumbarton oaks Kiwi has a very sweet taste with a zesty citrus flavor, and its small size makes it perfect for snacking on the go. Its skin has brown spots that give it a unique visual appeal. 

The fruit’s flesh is juicy and light green, with dark brown glands dispersed throughout the flesh. Its seeds are tiny, black and not edible, but its spongy texture allows for easy human digestion.

Its flavor is well-balanced between acidic and sweet, with underlying notes of honeydew melon and cinnamon. 

The soft but firm texture helps keep the kiwi’s unique shape intact when sliced or cubed. This type of kiwi can be used in various recipes, such as pies, salads, salsas, smoothies, or even fresh ones.

With its numerous health benefits, long shelf life, and incredibly delicious taste, the Dumbarton Oaks Kiwi is one of the most loved kiwi fruits.

7. Bruno Kiwi 

The Bruno is an early-season kiwi, ripening from late summer to early fall. They have deep purple skin with orange flesh and tend to be larger than the traditional green variety of kiwi fruits.

It boasts a sweeter taste than its green cousin and a hint of tartness, making it a great addition to sweet or savory dishes or a healthy snack.

Bruno kiwis are packed with vitamins and minerals like vitamin C, folate, potassium and copper, making them a superfood. They can reduce your disease risk while improving your overall health and wellness.

They also contain dietary fiber that could aid digestion, lower cholesterol levels, and increase satiety after meals.

8. Jenny Kiwi 

Jenny kiwis offer plenty of antioxidants, vitamins, minerals and essential nutrients such as vitamin C and potassium.

Jenny Kiwi is a variation of the classic and familiar Kiwi fruit. It’s small, round, and just like a regular green kiwi with characteristic hair. The main difference is that Jenny Kiwis are sweeter than the original Kiwi variety, making them great for snacking and adding nutrition to desserts. 

9. Red Kiwi

Red kiwis have thin yellow-brown skin with a reddish-purple color flesh. Their flavor is sweeter than regular green kiwi, with a hint of strawberry taste.

Their texture is soft and juicy, with a crunch from their small black seeds. Red kiwis are extremely nutritional, providing high amounts of vitamins A, C, and E and minerals such as potassium and magnesium.

They also contain dietary fiber for better digestion. Red kiwi can be eaten fresh or used to make smoothies, juices, jams, and baked goods, adding extra sweetness to any dish.

10. Silver Vine Kiwi

Silver Vine Kiwi is an incredibly distinctive variety of kiwi. This is one of the types of Kiwi that is smaller than other varieties and has a more elongated shape with a silver hue to its skin.

The interior is home to a sweet, juicy flesh that offers a unique flavor with undertones of lychee and peach mixed with notes of vanilla and honey. 

The health benefits associated with the Silver Vine Kiwi include higher levels of Vitamin C compared to other kiwi fruits and more antioxidants and beneficial minerals such as copper, magnesium, iron, zinc, manganese, calcium, and phosphorus.

Health Benefits Of Kiwi

Kiwis are rich in vitamin C, copper, and vitamin K and contain smaller portions of many other important nutrients. Their impressive nutrition profile supports many avenues of health, including digestion, weight management, and blood sugar control. They also support heart and eye health, and a healthy immune system.

Nutrition of Kiwi

Kiwi is a powerhouse fruit, rich in many essential vitamins and minerals. One kiwi provides 10 g of carbs, supplying a boost of energy without causing a rollercoaster of blood sugar levels.

Kiwis are also rich in vitamin C, a potent nutrient for the immune system, and vitamin K, which is essential for blood clotting and bone health. 

Lastly, kiwis contain approximately 10% of the recommended daily intake of copper. The body uses copper to carry out many vital functions, including making energy, blood vessels, and connective tissue.

Conclusion

Kiwifruit could be a very important fruit in our daily diet. It has been proven to have higher amounts of antioxidant species than most commonly consumed fruits.