Kiwi from Treviso

Kiwi from Treviso

The production of kiwifruit in the province of Treviso is concentrated in the foothills area, covers over 300 cultivated hectares and is characterized by a blond color, the absence of the central core and a balanced sugar – acid ratio that gives the fruit a particular flavor.
The kiwi is available from October to January at any retail market in almost the entire region.
Kiwi is good raw, cut into thin slices. It is widely used to garnish fruit desserts, but it also goes well with raw ham, preferably goose ham and, always sliced, with smoked trout. Thanks to its organoleptic qualities and the particular richness of vitamin C, superior even to citrus fruits and strawberries, kiwi is destined to become a fruit that is increasingly present in our daily diet.

The story: Kiwi is an exotic fruit originally from China which we have news of since the mid-19th century following travels to the East. Widely cultivated for some time in New Zealand, it is certainly one of the most recently introduced fruits in our diet. The cultivation of kiwifruit began in the province of Treviso more than 25 years ago. Since then, important steps have been made in improving both varieties and planting systems. Today the cultivation in the Marca Trevigiana has reached very high quality levels.

Product description: The kiwi plant has tomentose leaves on the underside due to starry hairs and orange-yellow flowers. The fruits, on the other hand, are oval-ellipsoidal berries, measuring an average of 3 x 3.5 cm, shaggy with brown hairs and an average weight of about 75 g. The pulp is green in color and rich in small black seeds placed in the center of the fruit; the flavor is delicately sour and sweet. The production from the Treviso foothills is characterized by a blond color, the absence of the central core and a balanced sugar-acid ratio that gives the fruit a particular flavor. These characteristics distinguish the Treviso production from the national one and make the product similar to the New Zealand one, while showing a more defined flavor. The fruits from the foothills are also characterized by a balanced sugar-acid ratio which gives the fruit a particular flavor.

Production process: The product, especially near the ripening stage, is very delicate. In the field, the crop is protected by anti-hail nets to avoid bruising the fruit. After harvesting, the product is packaged in a pan with a single cell layer to protect the fruit and scrupulously respecting the quality standards set by the community. The preparation of the product for marketing can be done by hand or with mechanical sizing machines. The fruit, packed in the pans, can be stored in the cold rooms used for fruit.

Availability: From October to January it is available at any retail market in almost the entire region.

Uses: Kiwi is good raw, cut into thin slices. It is widely used to garnish fruit desserts, but it also goes well eaten with raw ham, preferably goose ham and, always sliced, with smoked trout. Thanks to its organoleptic qualities and the particular richness of vitamin C, superior even to citrus fruits and strawberries, Kiwi is destined to become a fruit that is increasingly present in our daily diet.

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