Originating in a Chinese valley where it grew in the wild, its seeds were exported to England in the 19th century, but it was only after its arrival in New Zealand in 1906 that it became a ‘kiwi fruit’, named after the national bird of the country and came into its own.
Today, 350 producers grow kiwi fruit in the foothills of the Pyrenees, and have done so for the last 30 years.
Its skin is light brown, slightly furry and soft. It is the only kiwi fruit in France to be awarded both Red Label and AOP status for the exceptional quality of the fruit produced here in the Landes. The best time of the year to enjoy it is between November and May.
Containing twice as much vitamin C as an orange or a lemon, the Adour Kiwi helps to strengthen the body’s immune defences, and provides an energy boost at the beginning and end of winter.
It also combats stress and anxiety, and its high antioxidant content delays the effects of ageing. Its fibrous content also improves digestion. It is also said to help healing, protect the heart and be a slimming aid due to its 80% water content and ability to satisfy hunger.
So when you take to the magnificent sandy beaches of Nouvelle-Aquitaine, don’t forget to take plenty of Adour Kiwis with you!
This excellent website contains delicious recipes for kiwi fruit, and for the seven other high-quality Landes products, including Chalosse beef, asparagus, Armagnac and Floc de Gascogne regional fortified aperitif wine. A great way to broaden your horizons!
My chic, Nouvelle-Aquitaine gourmet tip:
- A Landais pastis* decorated with Adour Kiwis, accompanied by a Basque hot chocolate in a ‘Made in Limoges’ chocolate pot.
*This pastis has nothing to do with the Marseille variety. In Gascon, the word ‘pastis’ means pastry, and more specifically a variety of large brioche flavoured with orange blossom: this traditional Landes speciality is available almost everywhere.
Epicurean, creative and curious, Carole adores cooking, aperitifs between friends and fine wine. Her addiction: chocolate! Her habit: bringing back local specialities from her holidays to share with friends and family.