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Gold kiwi is the sweeter and less sour brother of the well-known green kiwi, with a less fibrous consistency, which is why it might be to the taste of those for whom green kiwi is too sour or astringent. The fruit is softer in texture, a fact that can be observed even by touch. It was created by horticulturists from New Zealand, with seeds from China, over years, following a selection process; the fruits reached the whole of Asia and Europe after the year 2000.
The current version produced in Italy, from organic farming,