Actinidia deliciosa

Kiwi ( Actinidia deliciosa ) has conquered the planet thanks to a unique combination of beauty, flavor and nutritional value. It has come from the antipodes to stay as more than an exotic testimony in desserts or salads.

It has reached the category of basic fruit for its variety and quantity of vitamins, minerals and phytochemicals that promote health.


The kiwi are matured in the tree, protected individually and transported by air from Colombia to Asia and Europe, protected in boxes specifically designed for conservation.


The average dimensions of each fruit are 6 to 7 cm long and 4 to 6 cm in diameter. Its average weight is 150 g The product is marketed in boxes of 10 to 12 units of approximately 2.5Kg each


The fruit, its packaging and packaging comply with all import regulations of fresh food to Asia and Europe

Origin of Kiwi

The kiwi has its origin in the riverside forests of the Changjiang River, northeast of China. There were wild varieties consumed centuries ago, but they were grown only on a small scale because they were not considered productive or easy to collect.

One of its names was «peach of the monkeys», because the vine plant ascended to the treetops.

Those who domesticated and improved the fruit were the New Zealanders. A British missionary took the seed to the island in 1904. Gardeners and farmers were selecting the plants and in the 1950s they began exporting their discovery, which they still called «Chinese thorn grape».

The current name, by which fruit is known throughout the planet, was the idea of ​​a food distributor in the United States. Jack Turner saw that that hairy and coarse fruit on the outside but a beautiful interior could be a business and he looked for a more attractive denomination.

Nutritional benefits of Kiwi

The special nutritional composition of kiwi explains its multiple positive effects on the body.


It is very rich in antioxidant substances such as chlorophylls, carotenes and other compounds of this family, such as xanthophylls or lutein; After corn, it is the best vegetable source.

These substances and many others, called phenolic compounds, enhance each other and make this fruit a health guarantee against diseases related to cell aging such as cancer, cardiovascular disorders, obesity, diabetes or some vision ailments , such as cataracts and macular degeneration. 


A study by Dr. Andrew Collins of the Rowett Research Institute in Aberdeen (Scotland) has shown that, in the case of cancer, it protects in a double way: on the one hand it limits the oxidative damage that can occur in cellular DNA and, on the other, it stimulates the repair of the damages already produced, which is noticeable even with the consumption of one piece per day.


A study from the University of Oslo (Norway) reveals that taking 2 to 3 kiwis daily fluidizes blood, reduces platelet aggregation and improves cholesterol levels. These effects became apparent even by taking a single piece a day.

On the other hand, kiwi is a fruit rich in potassium (295 mg / 100 g) that favors the elimination of liquids and balances the effect of salt. That is why it is advisable in weight loss diets, during pregnancy and in cases of hypertension and heart failure. 

Mode of consumption of Kiwi

There are more than 400 varieties of kiwi. One of the best known is the Hayward , with creamy texture and sweet and sour taste. The Gold variety is highly appreciated and is distinguished by its smooth skin and bronze color, golden pulp and sweeter flavor.


The best kiwis are those of New Zealand, with identification tag. Plenty Bay in New Zealand is the cradle of modern kiwi. There it is harvested, stored and distributed at the optimum time to arrive in conditions in Europe.

But the process has a cost in money, loss of nutrients and energy expenditure. Fortunately, in the Galician Rias Baias there is also the climate required by the kiwi: humid, rainy and without frost.

Galician kiwis meet 60% of the demand in Spain, the country where they eat most: 2.2 kg per person per year. 
In the Basque Country, Asturias and Galicia itself there are even organic crops,which are the most suitable for consumption with skin.


Although it may surprise, the skin is edible and healthy. Just wash it well with a brush and remove the fluff.

There are three reasons to eat kiwis with skin. The first is that in fruits, in general, the concentration of vitamins decreases from the surface to the center and the kiwi is no exception.

The second is that the skin of the kiwi contains, in addition, abundant vitamin E. With avocado, it is the only fresh fruit that can be considered a source of this antioxidant vitamin.

The third reason is that the skin contains antioxidant flavonoids that reinforce the effect of vitamins C and E, and also prevent the proliferation of pathogenic bacteria in the digestive system.


To taste a kiwi as a fruit, it should be cut in half and eat each part with a teaspoon, because slices lose vitamins more quickly.

It can be seasoned with cinnamon or with ginger, sugar and orange zest. In salads, combined with fresh and soft cheeses, escarole, avocado or other citrus is excellent. 

When cooking, you have to do it lightly. In desserts, it is included in Macedonia, carpaccios, juices, cakes …



Uses hot air to evaporate the water from the fruit, getting the lowest humidity at the best cost.


whole fruits

Our fruits ripen on the tree, are exported by air, and in a couple of days can be on the table of the consumer



Removes the water by freezing and sublimation –vacuum at 30ºC.


chopped fruit

The fastest way to reach results is to monitor the progress you make.



Transforms the fruit into pulp whitch is easily rehydrated.



Fruits are recognized at their optimum ripeness, just when they are tastier and more nutritious. It can be washed, cut, packaged and frozen in just a few hours to get to the table at its best.

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