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Kiwifruit (usually referred to as kiwifruit) or kiwifruit is the name of edible berry of several woody vines of kiwifruit. The most common variety of kiwifruit ("Hayward") is ovate, about the size of a large egg (5-8 cm (2.0-3.1 in) in length and 4.5-5.5 cm (1.8-2.2 in) in diameter). It has fibrous, dull tan skin and bright green or golden flesh, and a row of small, black edible seeds. The fruit is soft, sweet and unique. It is a commercial crop in Italy, New Zealand, Chile, Greece and France.

Kiwifruit is native to North Central and East China. The cultivation of kiwifruit began in the early 20th century in China and spread to New Zealand, where it was first planted commercially. Although kiwifruit is the fruit of China's territory, until recently, China was not the main producer of kiwifruit because it was traditionally collected from the wild. The fruit was welcomed by American soldiers in New Zealand during the Second World War and later exported to California under the names of "Chinese gooseberry" and "melon". In 1962, New Zealand growers began to call it "kiwi fruit" to make it more attractive to the market, and then an importer from California used the name when introducing the fruit to the US market.

In Italy, kiwifruit cultivation began in 1970 and grew to the second place after China in 2014.