Kiwi Fruit -- Tamarillo -- Feijoa
New Zealand Grown Fruit

China whose national fruit it is gave more attention to the nutritional value than identifying a fruit. Commercial planting and harvesting began around 1940. Ten years later when America developed interest to import the fruit the name changed, for political reasons from Chinese gooseberry to melonettes. Alteration to this name took place for the existing high import tariffs on melons. To imply the country of import a short significant name was chosen “kiwifruit” which became the fruits industry name “kiwi”. The preference of New Zealanders is kiwi fruit since kiwi is their national flightless bird.

The outer appearance is brown and fuzzy, roughly about the size and shape of an egg. Ideal conditions for growing are frost free warmer. Commercial vines grow on sturdy trellis helping to carry their crop to a height of about 9m (30ft).

Kiwifruit vine

Kiwifruit Portrait

Two characteristics are important for growing these plants. First there are male and female veins therefore one pale plant is need to pollinate 3 to 8 female ones. Second harvest can take place after one year of planting but with aging vines the crop reduces and need replacement.

There are about fifty other species of kiwi fruit, all of Asian origin though not all are commercially viable. The seeds of one species with more yellowish flesh was brought from India to New Zealand and cultivated to the popular golden kiwi fruit. With golden skin and less furry than their green colleagues it lives up to its name. Their taste is less acid with a sweeter tropical flavour. We got pretty much hooked on it when we arrived. Undeterred by the higher price we ate a lot of them.

A stay in Te Puke in the Bay of Plenty let you get to know a small town that calls itself the "Kiwifruit capital of the world". A giant kiwi sculpture leads the way of a long distance with. It marks an ideal place to learn all about its history and present achievements in cultivation and marketing.

Today the fruit is valued for nutrition as well as for ingredients gained of it to create beauty care products, and liqueur.

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The Tamarillo is a red or yellow fruit, which resembles a tomato. The fruit is related to the potato, capsicum, pepper and eggplant. It is a native fruit of Central and South America. Tamarillos were first introduced to New Zealand in the early 1800’s.

There are a large number of things someone could do, food wise with a tamarillo. Including, pie and pastries, drinks, liqueur and a whole lot more. Tamarillos grow in a warm climate. They dislike frosty weather, but usually grow through winter and spring. The fruit contains yellow flesh with black crunchy seeds.

rebamex / CC BY-SA 2.0

photo courtesy www.hortresearch.co.nz

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The feijoa originates from Brazil and, was introduced to New Zealand around 1920. The smooth skin of the fruit is green. The size and shape depends on the climate. The feijoa tree is sometimes used for hedges and can grow up to 5m. The feijoa has a sweet inside with sweet jelly in the middle. It grows in warm subtropical temperatures. In New Zealand it is found in jam and chutney but also in very tasty lemonade, still wine, sparkling wine, and liqueur.

FREE feijoa online puzzle

photo courtesy www.hortresearch.co.nz

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