Hello, my name is Makana (茉日菜). I work as a fruit blogger, sharing the charm of Japanese fruits with people around the world.
As a child, I was extremely frail and had a poor appetite. However, my life changed dramatically when I encountered organic products after starting my career. Through my experience at a natural food store, I became fascinated by the incredible power of fruits. Now, I run a blog focused on “Japanese fruits.”
Today, I’d like to introduce you to kiwifruit, a beloved fruit in Japan. I look forward to receiving kiwifruit every year from an acquaintance who grows them. I’m also thinking about growing kiwifruit in my own garden.
Japan’s fruit culture is closely tied to the four seasons. Kiwifruit, too, is a fruit that deepens its flavor from autumn harvest to winter ripening, in harmony with Japan’s changing seasons. In my neighborhood, there’s a kiwifruit greenhouse where we can experience the joy of harvesting fresh fruit. There’s also a strawberry greenhouse nearby, offering the uniquely Japanese experience of seasonal fruit picking.
Now, let’s explore the charm of Japanese kiwifruit together.
Basic Information on Japanese Kiwifruit
Kiwifruit cultivation in Japan is relatively new, beginning in the 1970s. It was introduced by the Horticultural Experiment Station of the Ministry of Agriculture and Forestry (now the Fruit Tree Research Institute), with Nonoichi and Kaga cities in Ishikawa Prefecture pioneering its cultivation nationwide. It later spread to the southwestern warm regions, with Ehime, Fukuoka, and Wakayama Prefectures now being major production areas.
Japanese kiwifruit is harvested from late October to mid-November. However, freshly harvested fruit is still hard and not immediately edible. After a ripening process, it’s shipped from December to April. Interestingly, imported kiwifruit from New Zealand in the Southern Hemisphere is available from May to December, allowing for year-round enjoyment of kiwifruit.
Main Varieties Cultivated in Japan
Hayward
This is the main variety, accounting for over 90% of global kiwifruit cultivation and 84% of cultivated varieties in Japan. The fruit weighs about 100-130 grams, with a good balance of sweetness and acidity, and a refreshing aroma. The flesh is green and has excellent storage properties.
Kouryoku
This is an original Japanese variety developed in Kagawa Prefecture. It has a long, vertical shape, with large fruits measuring 9 centimeters and less acidity. Mainly produced in Kagawa Prefecture, it’s known for its strong sweetness and excellent taste.
Rainbow Red
This unique variety was developed in Shizuoka Prefecture from a Chinese variety. It has a distinctive appearance with yellowish-green flesh around the edges, white in the center, and red around the seeds. The skin is hairless, and it has a high sugar content with a sweet taste and low acidity.
Tokyo Gold
This new variety originates from Kodaira City, Tokyo. It’s characterized by small, lemon-shaped fruits with golden flesh true to its name. It has a strong sweetness with almost no acidity. The fruit weighs about 100 grams and has soft flesh.
Cultivation Characteristics
A unique feature of kiwifruit cultivation is its dioecious nature. Only female plants bear fruit, so to produce fruit, both male and female plants must be grown, or pollen from male plants must be purchased for pollination. One male plant can pollinate 5-7 female plants.
Interestingly, kiwifruit requires little pesticide. This is because it’s harvested when the sugar content is low and then ripened, making it less attractive to insects. The fine hairs covering the fruit also protect it from insects and rain.
In terms of climate conditions, kiwifruit can be cultivated at temperatures above -7°C and has strong heat tolerance. Planting times vary by region, with February to March suitable for cold regions and October to December for areas west of the Kanto region.
Selection and Storage Methods
When choosing kiwifruit, select ones without surface damage and with fine brown hairs evenly distributed. To check ripeness, press the stem end gently with your fingertip to feel for elasticity.
Firm fruits need ripening. They will naturally ripen at room temperature, but if you want to eat them sooner, store them in a bag with apples or bananas. The ethylene gas produced by these fruits will accelerate ripening.
Japanese Eating Methods
In Japan, it’s common to cut kiwifruit in half and scoop out the flesh with a spoon. Eating it with yogurt allows you to enjoy its natural sweet and sour taste. Recently, it’s also been used as a sauce for salads and fish dishes, gaining attention for its compatibility with Japanese cuisine.
Conclusion
I hope you’ve enjoyed learning about the charm of Japanese kiwifruit.
What impresses me most is the diversity of kiwifruit grown in Japanese orchards. From the standard Hayward to Kagawa-born Kouryoku, the vibrantly cross-sectioned Rainbow Red, and the sweet Tokyo Gold, each variety offers its unique flavor profile.
As someone interested in organic foods, I find it particularly appealing that kiwifruit requires minimal pesticides, making it an environmentally friendly fruit. The presence of protective fine hairs and the cultivation method of early harvesting and ripening truly reflect nature’s wisdom.
While I grow strawberries and raspberries in small planters at home, I feel truly blessed to experience the richness of Japanese fruit cultivation firsthand, from the kiwifruit greenhouse in my neighborhood to the pomegranate tree at my grandfather’s house.
As we enter the colder season, kiwifruit, with its good balance of sweetness and acidity and high nutritional value, will surely be a strong ally in maintaining a healthy diet.
If you ever have the chance to visit Japan, I highly recommend experiencing seasonal fruit picking. I would be delighted if more people could appreciate the wonderful fruit culture that we Japanese have cherished.
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