Home | FOOD ARTICLES | Food Trivia | Today_in_Food_History | Food_History_Timeline | Recipes | Cooking_Tips | Food_Videos | Food_Quotes | Who’s_Who | Culinary_Schools_&_Tours | Food_Trivia_Quizzes | Food_Poems | Free_Magazines | Food_Festivals_and_Events
Kiwifruit that's sold in supermarkets coast to coast has a lesser-known, grape-sized cousin called hardy kiwifruit. The mini-kiwi is fuzzless, but inside it has the same sweet-tart, green flesh and tiny, black seeds as its egg-sized relative.
The leading kind of small kiwifruit that's grown in the United States ripens in mid-September and can be stored for only a few weeks. That's why scientists working at the ARS National Clonal Germplasm Repository and at the ARS Horticultural Crops Research Laboratory, both in Corvallis, Ore., are developing a slightly larger, earlier-ripening version of the junior-sized kiwifruit.
Agricultural Research Service www.ars.usda.gov
ARS is the U.S. Department of Agriculture's chief scientific research agency
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2022 James T. Ehler and www.FoodReference.com unless otherwise noted. All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.