Origine

Kiwifruit growing in Corsica began at the dawn of the 1970s, an expression of the know-how of Corsican kiwiculturists who benefit from long-standing experience in other plant productions, notably grapevines, whose techniques are similar.

Growing and harvesting

Corsican Kiwifruit is grown in areas with ideal soil conditions (neither too clayey nor chalky). It is grown in 39 communes in the Haute-Corse department, mainly on the island's eastern plain. A special feature of the fruit is that it is hand-picked at optimum ripeness, and undergoes no post-harvest chemical preservative treatment.

Characteristics linked to the production area

The IGP Kiwi de Corse draws its characteristics from Corsica's climatic conditions and fruit-growing know-how (small orchards, reasoned fertilization, controlled irrigation and low yields). The maritime influence, mild autumn weather and absence of frost mean that the fruit can be harvested late, guaranteeing good taste and optimal preservation. The geographical area's high level of sunshine is conducive to the significant accumulation of sugars in the fruit.

A sweet, juicy variety

Corsican Kiwifruit comes from the Hayward variety. It is a sweet, slightly acidic fruit, tender and juicy in the mouth. It is plump, firm, with bright green flesh.