Kiwi Sizing Guide - Count, Diameter Grade, Quality Standards

Understanding Kiwi Sizing and Standards

When purchasing and enjoying kiwis, understanding the different size grades and standards can ensure you select plump, sweet fruits with the highest quality. Kiwis are generally sized by count, minimum diameter, and grade.

Kiwi Count Size

The most common way to designate kiwi size is by count. Count refers to the number of kiwis packed in a volumetric lug box, which holds approximately 8.8 pounds of fruit. Some standard kiwi count sizes are:

• Size 45 = 45 fruit per lug box
• Size 39 = 39 fruit per lug box
• Size 36 = 36 fruit per lug box
• Size 30 = 30 fruit per lug box
• Size 24 = 24 fruit per lug box
• Size 18 = 18 fruit per lug box

As the kiwi count size decreases, the average weight and diameter of each individual fruit increases. For example, Size 45 kiwis average about 4 ounces and 55mm diameter each. While Size 18 kiwis average closer to 8 ounces and 65mm diameter each.

Minimum Diameter Grade

Some kiwi suppliers may also sort fruit based on minimum diameter grade specification, from small to extra large:

• Grade A: 64mm minimum diameter
• Grade B: 58mm minimum diameter
• Grade C: 55mm minimum diameter
• Grade D: 50mm minimum

Minimum diameter correlates closely with the count size grades. But this sorting method focuses exclusively on width rather than volume for categorization.

Quality Classifications

Separate from sizing metrics, harvested kiwis get inspected and classified into quality grades as well. These take into account criteria like:

• Shape and symmetry
• Firmness and juiciness
• Maturity level via testing of soluble solids
• Brix measurements of sugar content
• Presence of defects like bruising

Higher quality kiwis have good uniformity between individual fruits. They also meet flavor standards like 13-16% Brix at time of inspection. Top grades receive designations like:

• Fancy or Premium
• Class 1 or Number 1
• Class Extra

Culls that fail to meet quality thresholds get excluded from fresh market distribution. These defective fruits instead go to processed products like juices or purees.

Popular Kiwifruit Varieties

Hayward

Representing over 80% of global commercial production, Hayward remains the most prevalent kiwifruit variety. Originating in New Zealand in the 1920s, Haywards bear heart-shaped green fruits with bright sour-sweet flavor. They range from 100-120g on average when fully ripe. Other attributes include:

• Fuzzy brown skin
• Chartreuse green flesh
• Tropical aroma
• Balanced sweet-tart taste

Their well-rounded flavor profile and reputable consistency make Haywards a consumer and industry favorite.

SunGold

A newer gold-fleshed variant, SunGold kiwis hail from New Zealand. They distinguish themselves through their:

• Oval shape
• Thin, smooth, hairless skin
• Brilliant yellow interior
• Extra juicy texture
• Ultra-sweet honeyed taste

Weighing about the same as Haywards, SunGolds tropical sweetness adds unique appeal for fresh snacking or fruit salads. Their delicate skin also eliminates the need to peel.

Other Notable Varieties

Many other kiwi types can be found globally as well, like:

• Issai - Miniature, smooth-skinned Japanese kiwifruit.
• Ruby Red - New red-fleshed variety with berry notes.
• Golden - Large, beaked golden-flesh fruit with tropical aroma.
• Hardy Kiwi - Small, acidic green fruits grown vine-like rather than on trees.

Specialty exotic varieties continue gaining interest from consumers seeking new flavors and experience. But classic green Haywards still dominate commercial sales.

Selecting Ripe, Ready-to-Eat Kiwis

Follow some simple guidelines when picking individual kiwis for ultimate enjoyment:

Firm to Soft-Yielding

Ripe kiwis feel slightly soft when gently squeezed, similar to an avocado. Theyll give to pressure but shouldnt have wrinkling skin or be overly squishy when ripe. Underripe kiwis remain very firm.

Thin Stem

Mature kiwis ready for eating will have slender, thinner stems compared to the overall fruit size. Avoid fruits with thick, woody stems attached indicating underripeness.

Aroma

Take a sniff of the kiwis stem end or blossom bottom. Ripe kiwis give off a pleasant, sweet tropical fragrance. There should be no sour smell.

Color

Green kiwis show vibrant lime green internal flesh when sliced open at their peak ripeness. Gold kiwis become brilliant yellow throughout. Reds will have dramatic berry-colored centers.

Storage Tips

Let firm kiwis ripen at room temp until ideal softness for eating is reached. Once ripe, move unused fruits to refrigerator crisper up to 2 weeks. For best flavor and juiciness, enjoy kiwis as soon as possible once ripe.

Preparing and Serving Kiwis

Peeling

While the thin fuzzy peel of kiwis is completely edible, many prefer removing it. Simply use a sharp paring knife to slice off the skin. Alternatively, scoop out the flesh with a spoon as you halve or quarter the fruit.

Slicing Raw

When ready to serve, cut kiwis into rounds, wedges, or cubes depending on the application. You can also halve or quarter the fruit lengthwise and enjoy with a spoon.

Complementary Flavors

Kiwis pair deliciously to amplify many other fruits. Combine kiwi slices or chunks with selections like:

• Strawberries and bananas
• Oranges and grapefruit
• Pineapple, mango and papaya
• Blueberries and raspberries
• Melons like honeydew and cantaloupe

In savory applications, kick up salsa or chutney recipes with diced kiwi. Or add unique sweetness to salads featuring ingredients like prosciutto, cheeses like feta or mozzarella, nuts, beans, greens and vinaigrettes.

Smoothies and Drinks

Use fresh kiwi pieces or frozen puree to make tasty additions like:

• Fruity margaritas and daiquiris
• Green juices full of veggies and herbs
• Healthy breakfast smoothie bowls
• Iced tea or lemonade with pieces of fresh kiwi
• Seltzer or soda water with muddled kiwi

Disclaimer: This article is for informational purposes only and does not constitute medical advice. Always consult with a healthcare professional before starting any new treatment regimen.