This kiwi variety is cultivated in the fertile plains of the Spercheios River valley in the prefecture of Phthiotis. Even though kiwi trees usually need well-drained soil to grow, this type has adapted well to the region's hot climate and high levels of precipitation.
Despite its distinctive flavor, the Sperchiou kiwi is not as popular as other Greek varieties, mainly due to its high price and a lack of promotion. This is changing, however, and the Sperchiou kiwi is finally getting the recognition it deserves. It is distinguished by its easily peeled brown skin and juicy, delicately scented pulp.
First introduced to the Agro Pontino area in the 1970s, Kiwi Latina is a fresh fruit of the Actinidia deliciosa species, derived from the Hayward cultivar and produced in the provinces of Latina and Rome. Once known as Chinese gooseberry, the kiwi fruit was brought to Italy from New Zealand by missionaries who started growing it as a decorative plant.
Today, Kiwi Latina is known to be packed with antioxidants and especially prized for its high vitamin C content. When fully ripened, it has a characteristic acidic sweet flavor and a delightful fruity aroma. Kiwi Latina is most often enjoyed fresh but it also makes an ideal ingredient in preparing various fruit salads, jam or marmalades, ice cream or sorbettos, juices, syrups and liqueurs.
Kiwi de l'Adour is a kiwi fruit with unique organoleptic qualities grown in the Pyrénées-Atlantiques region in France. When it's ripe, its texture is juicy with melt-in-the-mouth properties and the flesh is bright green, intensely fragrant and slightly acidic in taste.
On the exterior, its skin is typically brown to green and covered with delicate silky hairs over the whole surface. Its great taste and texture are due to the region's climate - in the late autumn, there is frost that allows the kiwis to be harvested with a higher sugar content than usual.
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