Gold kiwis distinguish themselves from common kiwis in color, texture and flavor. The Gold kiwi has bronze toned, smooth, hairless paper-thin skin. The golden flesh is dotted with the trademark edible black seeds. Its flavors are sweet and tropical with notes of pineapple and mango. Its shape is oval, coming to a blunted point at its stem end. The entire Gold kiwi fruit is edible.
Gold Kiwi is available summer through spring.
The Gold kiwi fruit is an edible berry. While all other kiwi fruit are cultivars of Actinidia deliciosa, the Gold kiwifruit is a distinct and independent species, Actinidia chinensis.
Gold kiwis can replace green kiwis in any given recipe calling for kiwis. They will have less acid-forward flavor, though which should be considered if attempting to using an acidic fruit to cut the richness of fats in dairy or meats. Gold kiwis can lend themselves to preparations both sweet and savory, cold and warm in cold soups, decadent desserts including pies and ice creams, granitas and fruit tarts. Gold kiwis bring a tropical flavor to salads and cocktails. Gold kiwis pair well with acidic and creamy fruits alike such as passion fruits and bananas, bright herbs such as mint and cilantro, nuts such as cashews and macadamias, and mild fruits such as apples and cucumbers. Within savory preparations, Gold kiwi can enhance many ethnic foods from Asian to Latin. Gold kiwis stand up well to the richness of stewed meats, avocados, the boldness of peppery flavors, chutneys and the aged flavors of sheep's and goat' cheeses.