, the newer Chinabelle variety, is one of our current favorite things. This cultivar was developed from wild vines in China and cross-cultivated in New Zealand for over ten years. The result is a sweet, mellow kiwifruit. It's less acidic and tart than the common green variety, and we find that the texture is a little smoother too.
We like green kiwifruit in salads and salsas, but we are big fans of the gold variety eaten plain for an afternoon treat. Chill, cut in half, and scoop out with a spoon - it's almost as good as ice cream.