Green Organic Kiwis

Variety

Hayward

A particularly important variety of kiwifruit is the Hayward. The Hayward has a medium-large fruit, with a robust skin and green pulp. This variety also has a characteristic of enormous commercial importance compared to the others: it can be stored in the refrigerator for months without being damaged. The ripening is triggered easily by keeping the fruit warm with some apples. The acidity, due to the presence of ascorbic acid (vitamin C), is a typical factor of the kiwi fruit, and together with other organic acids it determines the antioxidant and self-preserving activity of the fruit itself.

Kiwi fruits contain a large amount of vitamins, especially vitamin C, whose present quantity, 85 mg per 100 g of edible portion, is higher than that of oranges (50 mg); Vitamin C is known as an excellent antioxidant.

GREEN LIGHT®

Hayward bud mutation, earlier: can be harvested 30-35 days before Hayward. Apart from the harvesting period, otherwise this cultivar maintains the same characteristics as the variety from which it derives. The advantages of this cultivar concern the early harvest, which allows to take advantage of a marketing period (September-November) not covered by the production of the southern hemisphere (New Zealand and Chile). Available from the beginning of September, we can taste the sweet pulp of this fruit with a teaspoon, thanks to its tenderness and early ripening.