Actually, everyone is probably familiar with kiwi fruit, but when it comes to yellow-fleshed and green-fleshed kiwis, many people may have noticed this detail while eating them but never really looked into it. Perhaps they thought the green ones were not yet ripe and the yellow ones were fully mature. But is this really the case?
In fact, yellow-fleshed and green-fleshed kiwis are two different varieties. The yellow-fleshed ones are also known as Xinhuang, Jinyan, etc., while the green-fleshed ones are called Cuiyu. They have different ripening periods; the yellow-fleshed ones generally ripen in September, while the green-fleshed ones usually ripen in late October.
Kiwis on the market are mainly divided into three major types: red-fleshed, yellow-fleshed, and the most common green-fleshed. Yellow-fleshed kiwis are longer and have a flatter head, and they are sweeter with a unique texture. Green-fleshed kiwis come in many varieties, and their corresponding texture and appearance also vary. The fruit quality of green-fleshed kiwi is particularly excellent, with a larger fruit shape, rich and delicious flavor, excellent storability, and high, stable yields. It is a variety with excellent comprehensive characteristics, ripening early to mid-season.