To test whether or not a kiwifruit is ripe, press on the fruit using the thumb and if it gives to slight pressure, then it is ripe and ready to eat. Kiwifruit, or simply kiwi, is the edible berry from different woody fine species of the genus Actinidia, the most common of which is the fuzzy kiwifruit, also known as A. deliciosa. Other edible kiwifruit species include the golden kiwifruit, baby kiwifruit, silver vine kiwifruit and the purple kiwifruit.
The kiwifruit is endemic to the northern parts of China, Japan and Siberia. It was first commercially cultivated in New Zealand in the early 1900s where the fruit eventually became popularly associated with. American servicemen who were stationed in New Zealand during World War II are believed to be instrumental in paving the way for the fruit's exportation to the United States.
Kiwifruits are a rich source of vitamin C, with 100-gram serving yielding more of than the recommended daily allowance. The fruit is also a good source of other nutrients such as vitamins K and E, lutein, potassium, folate, magnesium, zinc and dietary fiber.
As of 2012, New Zealand remains as one of the world's top three producers of kiwifruit second only to Italy and ahead of Chile. The top three kiwifruit producers account to about 70 percent of the world's total yearly production of the berry.