Yellow-fleshed kiwifruit and green-fleshed kiwifruit are both types of kiwifruit. What's the difference between them? It's really hard to tell! But essentially, they are both kiwifruit, just different varieties. They also look a bit different on the outside, so what about the taste?
Difference 1: Variety
Yellow-fleshed kiwifruit, also known as Xinhuang or Jinyan, is a variety of kiwifruit. Its fruit is fleshy and juicy, with a fresh, sweet, and pleasant sweet-and-sour flavor. It is also good for storage and can last for a month at room temperature, and even over five to six months under low-temperature conditions.
Green-fleshed kiwifruit, also known as Cuiyu, has excellent fruit quality, a larger fruit shape, and a rich, delicious flavor. The fruit is extremely storable, and it is a high-yielding, stable, and early-to-mid-season variety with excellent overall characteristics.
Difference 2: Appearance and Shape
The yellow-fleshed kiwifruit is fleshy and juicy, and is generally longer in shape with a flatter head, and has a yellowish-brown skin. The green-fleshed kiwifruit, on the other hand, has a larger, conical fruit shape with a prominent tip, a green-brown skin, and a smooth, hairless surface.
Difference 3: Nutritional Value
In addition to being rich in vitamins C, A, E, and potassium, magnesium, and fiber, yellow-fleshed kiwifruit also contains other nutrients rarely found in other fruits—folate, carotene, calcium, lutein, amino acids, and natural inositol. The calcium content of yellow-fleshed kiwifruit is 2.6 times that of grapefruit, 17 times that of apples, and 4 times that of bananas. Its vitamin C content is twice that of oranges.
The green-fleshed kiwifruit has a vitamin C content of 143 mg/100g, a total acidity of 1.4%, and a total sugar content of 16%-22%. It ripens in mid-September, and the yield per three-year-old plant averages 20 kg. Another outstanding advantage is that the fruit can be eaten without being completely soft, with a rich, sweet flavor and no astringency.