Hayward green kiwifruit (Actinidia deliciosa), Category 1, size #27's, grown in Chile and marketed under Geofrut®. Hayward is the international benchmark for green kiwifruit, valued for its bright-green flesh, abundant juiciness and characteristic balance of sweetness and acidity. Size #27's represents large fruit selected for the fresh market.
Organoleptic Properties
Oval to slightly elongated fruit with a brown, thin and characteristically fuzzy skin. When cut, it reveals bright-green flesh surrounding a cream-white center, with numerous small edible black seeds. Texture is firm during commercial handling and develops into a tender, juicy and smooth consistency at eating ripeness. Sweet-tart, fresh and aromatic flavor with the characteristic tropical and subtly herbaceous notes of green kiwifruit.
Suggested Uses
Ideal for fresh consumption, halved and eaten with a spoon, sliced or diced. Excellent for fruit salads, bowls, yogurt, oatmeal, smoothies, juices, desserts, tarts, pavlova, bakery applications and garnishes. Fresh kiwifruit naturally contains actinidin, a proteolytic enzyme that also allows the flesh to be used in marinades to help tenderize meat.
Format
Carton (C-BX) containing approximately 10 Kg (22 lb), size #27's, corresponding to approximately 27 fruits per carton, subject to the packer's final configuration and net weight.
Storage and Handling
For commercial storage, maintain at approximately 0–1 °C (32–34 °F) and 90–95% relative humidity under a consistent cold chain. Hayward kiwifruit is climacteric and responds strongly to ethylene: keep it away from ethylene sources to extend storage life, while controlled exposure can be used when faster ripening is desired. Once eating ripeness is reached, keep refrigerated.
Quality and Selection Criteria
As a Category 1 product, fruit should be whole, clean, sound, well developed and reasonably uniform in size and appearance. Skin should remain intact and free from significant damage, while the flesh should display its characteristic bright-green color. At eating ripeness, fruit should yield slightly to gentle pressure without becoming excessively soft. Reject fruit showing decay, mold, deep wounds, severe dehydration, fermentation or internal deterioration.
Origin
Chile.
Hayward became the world's benchmark green kiwifruit cultivar due to its combination of fruit size, green flesh, balanced sweet-tart flavor and excellent postharvest storage performance. Its name is associated with New Zealand horticulturist Hayward Wright, who selected the material that subsequently achieved international commercial importance. Chile has become an important Southern Hemisphere producer, providing counter-seasonal availability for Northern Hemisphere markets. Its natural content of vitamin C, dietary fiber and actinidin, together with its distinctive appearance when sliced, contributes to its popularity for both fresh consumption and culinary applications.
