November 11, 2025 | Taipei Times |
Taiwan-grown kiwifruit are more expensive than imported ones due to their limited supply, but they are valued for their sweetness and delicate texture. According to the Ministry of Agriculture, these qualities come from harvesting the fruit closer to full ripeness compared with imported kiwifruit, which are picked earlier to withstand long-distance shipping. Local production is concentrated in high-altitude areas above 1,000 meters, including Miaoli’s Dahu, Hsinchu’s Jianshih, and Taichung’s Lishan, where the cool climate allows many farmers to use minimal or no pesticides and fertilizer.
The domestic harvest begins in mid-September and often sells out quickly. Taiwan’s kiwifruit are typically harvested at 90 to 100 percent ripeness, resulting in higher sugar content and a well-balanced sweet-sour flavor. However, variations in harvesting and transport may cause some fruit to reach the market while still firm. These can be ripened at home by placing them in a paper bag with ethylene-releasing fruits such as bananas, usually softening within one to three days. Once ripe, they can be refrigerated for up to one to two weeks. Taiwan produced 133 tons of kiwifruit last year, while imports totaled about 30,000 tons, mainly from New Zealand.
