The kiwifruit has more than 700 years of existence, and it arrived recently in Chile in the 1980s, and it has adapted well to local climatic conditions and the country is now amongst the world’s leading kiwi producers.

The greatest appeal of this fruit is its exotic, slightly acid taste and rich green color in its pulp.

Europe is the largest export destination for Chilean kiwifruit. It is available from March to November.


This is the principal variety of kiwifruit grown in Chile. The fruit is cylindrically shaped, has a thin, rough skin covered by small hairs and a brilliant green flesh. The seeds inside are in a crown like formation, are small and eatable, and formed around a white center.


Kiwifruit can be stored for long periods of time in a controlled atmosphere. Keep temperature at 32° F (0°C) without
  temperature variations and at a relative humidity of 90 a 95 %.
At room temperature the kiwifruit takes 3 to 5 days to mature. Once mature, fruit can be kept refrigerated 2 to 3 weeks.


The ripened kiwifruit is slightly soft to the touch.
Don’t display next to fruits that emit ethylene (apples, pears and bananas) in order to slow down maturation rate.
Avoid bruised fruit, or fruit stained by humidity.
It is recommended to display on refrigerated shelves if fruit is mature, and at room temperature if the fruit is not yet ripe.
It is preferable to display kiwifruit in their shipping trays.

Regions of Production

IV region - Coquimbo
V region - Valparaíso
Metropolitan region - Santiago
VI region - Rancagua
VII region - Maule
VIII region - Bío Bío


March through November.

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