iwifruit originated in China over 700 years ago. It was highly prized in the court of Genghis Khan for its superb flavor and the emerald green of its flesh. Kiwifruit (or Actinidia deliciosa) plants were first taken to New Zealand by a group of missionaries returning home from China in 1906. At first they were used as ornamental plants only. It wasn’t until the 1950s, after years of research and experimentation, that the first commercial varieties were produced in New Zealand.
The first kiwifruit plants were brought to Italy in the early 1970s, and it was soon discovered that they thrived in the microclimate of the province of Latina, south of Rome, which has since become the center for the research and production of kiwifruits in Italy.
Latina Kiwi's superior taste is the result of a combination of factors, including favorable climate and a soil that is very similar to the soil in the area where kiwifruit originated. As a matter of fact, organoleptic tests show that, thanks to a particularly favorable microclimate, the kiwifruit variety produced in some parts of the province of Latina is tastier than those produced in China.
Kiwifruit is generally eaten raw, but it is also an excellent ingredient for jams, fruit jellies, liquors, sherbets and makes a beautiful topping for cakes and tarts.
