Published Oct 08, 2023
Green Kiwi (Actinidia deliciosa) is the most common and widely recognised kiwi, known for its fuzzy brown skin and vibrant green flesh. Green Kiwi has a sweet and tart flavour.
Referred to as yellow kiwi, this type features a sleek bronze exterior and vibrant yellow flesh. It tends to be sweeter and milder in tartness compared to its green counterpart.
Red kiwi, scientifically known as Actinidia melanandra, derives its name from its reddish-purple flesh, which imparts a distinctive berry-like taste. It's less widely encountered than green kiwis.
Referred to as baby kiwis or hardy kiwis, they are approximately the size of a grape. They have smooth skin and are often eaten whole. They come in both green and red varieties.
Native to eastern Asia, silver vine kiwi has silver-grey leaves and is primarily grown for its ornamental value. It produces small, oval-shaped fruits that are not commonly consumed.
Hardy Red Kiwi (Actinidia purpurea): This variety resembles the Arctic kiwi but has red or purple flesh. It's known for its cold tolerance and is suitable for regions with harsh winters.