Kiwi Hayward | #27's | San Alberto® | Chile | C-PLS ±10Kg

Hayward green kiwifruit (Actinidia deliciosa) grown in Chile and marketed under the San Alberto® brand. Selected in #23's size, representing large fruit within commercial kiwifruit programs. Hayward is the international benchmark for green kiwifruit, recognized for its bright-green flesh, juicy texture and characteristic balance between sweetness and acidity.

Organoleptic Properties

Oval to slightly elongated fruit with brown to greenish-brown skin covered by fine natural fuzz. Bright-green flesh surrounding a whitish center and numerous small, edible black seeds. At eating ripeness, the flesh becomes tender, soft and highly juicy. Fresh, fruity aroma. Flavor progresses from noticeably tart while firm toward a sweet, refreshing and well-balanced profile as the fruit ripens, while retaining Hayward's characteristic pleasant acidity.

Suggested Uses

Ideal for fresh consumption, halved and eaten with a spoon, sliced, diced, fruit salads, bowls, yogurt, oatmeal, smoothies, juices, bakery, tarts, desserts and culinary garnishes. Also suitable for hotels, restaurants, catering, buffets and fresh-fruit bars.

Format

Plastic crate (C-PLS) with an approximate weight of ±10 Kg, #23's size. Fruit selected for size, firmness, maturity, uniformity and integrity.

Storage and Handling

For extended commercial storage, preferably maintain between 0 and 1 °C with approximately 90–95% relative humidity. Hayward kiwifruit is highly responsive to ethylene and should therefore be kept away from ethylene-producing commodities when delayed ripening is desired. For ripening before consumption, controlled ethylene exposure or temporary storage alongside climacteric fruit such as apples or bananas can accelerate softening.

Quality and Selection Criteria

Whole, clean and properly formed fruit with characteristic intact skin, free from decay, open wounds, severe dehydration or significant mechanical damage. Fruit intended for firm-market distribution should maintain good turgidity; as eating maturity develops, it should yield slightly to gentle pressure. Excessively soft or watery flesh and fermented flavors indicate overripeness.

Origin

Chile

Hayward originated in New Zealand and was named after Hayward Wright, the nurseryman who selected and propagated the cultivar during the early twentieth century. Its combination of large fruit, desirable flavor and outstanding storage capability helped establish Hayward as the dominant green kiwifruit cultivar in international trade. Chile subsequently developed an important Hayward industry, benefiting from its Mediterranean-type growing regions and Southern Hemisphere season, which complements Northern Hemisphere supply. Kiwifruit is also naturally rich in vitamin C, one of its most notable nutritional attributes.