The world's fruit markets are not just stocked with apples, oranges, and summertime melons any more. Our taste buds have been stretched far beyond bananas and pineapples as the only exotics we can sample. And with this desire to taste whatever the fruit world has to offer, comes the opportunity for small growers to cash in on the exotic or out-of-season fruit. Possibly one of the first crops to become known in the age of jet cargo was the kiwifruit from New Zealand . Although this unusual fruit could be surfaced-shipped around the world with no problems due to its shelf-life when refrigerated, its tremendous popularity really flourished when air cargo made quick, assured availability possible.
With the consumers willingness and desire to try new things and the advent of the jet age to make it possible, exotic crops are no longer the realm of idle thinking. Presented will be three crops we have been growing in southern California with marketing success and these crops will be an opportunity for others to follow.
The first two are relatives of the kiwifruit (Actinidia deliciosa). Actually, the genus Actinidia is represented by over 60 species and the counting isn't even yet completed. The two most promising newcomers to date are Actinidia arguta (also known as the hardy kiwifruit) and Actinidia chinensis (which are most striking in their pure yellow or red-yellow forms).
No, the hardy kiwifruit was not discovered by Mr. Hardy, as someone asked me once. Rather, the "hardy" refers to the plants' ability to survive very cold winters (to -33°C). This gives opportunities to growers in colder districts who would normally freeze out for regular kiwifruit. Although they can withstand cold winters, once budding takes place, no additional freezing temperatures can occur or those opened buds will be ruined. Nature can be somewhat forgiving in marginal areas by not allowing all buds to open at the same time. Hence freeze damage can occur on some buds but the plant will survive, though damaged, when later buds open in more favourable times.
Even though the plants survive far colder temperatures, they do not need high chilling to set fruit. Apparently, only 100 to 200 hours below 7°C chilling is needed to set good crops. Hence, the arguta kiwi will produce on both marginal sides of the regular kiwifruit; where it is too cold or too warm in the winter for deliciosa may be plantable to hardy kiwifruit.
The cultural practices for hardy kiwifruit are identical to those of the regular kiwifruit. The plants are raised on T-bar trellis systems and require sufficient water resources to get them through the growing period. Do not skimp on water or the growing season will be for naught. Cane replacement pruning in the winter is done as would be for kiwifruit.
Many cultivars, most raised as seedlings, are available. I prefer the one known as "cordifolia" - Actinidia arguta var. cordifolia. This one is the sweetest I've found with a sugar at 29% when fully ripe. Two other cultivars were developed in New Zealand by Ken Nobbs and are the result of a cross with Actinidia melanandra. This produced fruit with varying amounts of red either in the skin or flesh. The "Ken's Red" is a large fruit with a red to near black skin on ripening. Inside is solid green with a very intense kiwi flavour. The "Red Princess" is the other cross. This fruit is not as large and the skin does not have as much red colouring as that of the "Ken's Red". However, red cells are prevalent throughout the flesh for an exciting green and red mix inside each fruit.
Most hardy kiwifruit are green, fuzzless, and about the size of grapes. Whenever they are cut open, the flesh reminds one of a miniature kiwifruit with the black seeds and typical ray pattern. The fruit hang on the fruiting canes in long clusters. We harvest the fruit when the brix sugars have reached 8 and the seeds are black. This is usually the first week in September in the northern hemisphere. Although the fruit hang in these long clusters, they can be very hard to find as they are the same colour as the leaves. One will return to an already harvested plant several weeks later only to find fruit you would have sworn should have easily been harvested earlier. They are a master at camouflage. No matter though, as now they are truely vine-ripened and simply wonderful to enjoy in the field.
Besides the taste and wider growing range, why am I excited about the hardy kiwifruit? The cash returns! We package in 6 ounce (172 g) clam shells and put 12 per tray. This gives a net weight of about 2 kilos per tray. Returns last year were about $27 Australian per tray.
As with most Actinidia, male pollenizers are required. A. arguta males are available although male A. deliciosa pollen works fine, if available at the right time. For growers in colder areas, male A. arguta will be a must unless one imports A. deliciosa pollen.
The second Actinidia crop is the yellow or yellow-red fleshed chinensis. For over twenty years I had heard rumours that other colours of kiwifruit existed in China but could only imagine how they appeared. About ten years ago, Drs. Liang and Ferguson determined that "kiwifruit" should be divided botanically into 3 species. Due to nomenclature rules in Botany, the original kiwifruit became A. deliciosa. A closely related ally in Taiwan became A. setosa. And finally, the differently coloured, virtually fuzzless ones took on the name A. chinensis.
The newly named A. chinensis comes from the maritime region of China whereas the A. deliciosa is at the same latitude but more inland. Hence, A. deliciosa is adapted to a slightly colder winter climate. This is potentially ideal for the kiwifruit growing regions of Australia as A. chinensis does not need the winter chilling hours so demanded by A. deliciosa (especially Hayward, which likes 800 hours of winter chilling).
We have imported 3 cultivars (simply named yellow, orange, and red). All have produced abundant crops to date in southern California. In fact, the "orange" has been so productive, that the fruit size has suffered. Although they are named three different colours, so far all have produced only yellow fleshed fruit. A new "red" cultivar, which appears to be yellow fleshed with lots of red cells within, has been identified and I should have it in quarantine this winter. All cultivars are very similar in exterior appearance to the Hayward although all fuzz is virtually absent from the skin of A. chinensis.
Again, growing culture seems to be identical to that of deliciosa except for blossom and harvest times. With the apparent lower chilling requirement, A. chinensis begins to flower about two weeks ahead of A. deliciosa and harvest is advanced 4 or more weeks. Be sure to check refractometer readings well ahead of deliciosa or fruit softening will become a problem. Male A. chinensis plants are available although deliciosa males have worked fine to date.
The 1994 crop was our first to market. While kiwifruit realised returns of AUD$8.50, the coloured chinensis returned over AUD$20. The fruit are packaged with the same plixes and trays as the regular kiwifruit.
For both Actinidia crops presented here, growers must be aware of their water needs. Kiwifruit, and to a somewhat lesser extent, A. arguta, are copious users of water in the growing season. Do not plant these if your water resources are not assured.
The third crop is less demanding for water. The jujube, or Chinese date, is now known as Ziziphus zizyphus (L.) Karsten although most references will list it as Z. jujuba. It is a wonderfully sweet, crispy, apple-like fruit which is produced in abundance on rather small trees (7 to 8 meters). The trees, like the hardy kiwi, will withstand brutal cold yet only need mild winter chilling to produce its fruit (100 to 150 hours chilling). This is one of those crops that is extremely popular only in its growing region. It is virtually unknown to most of the Western world.
Our major market for the fruit is to the Oriental trade, especially the Vietnamese (where it is known as tao tao) or the Chinese (hong tsao). Both cultures relish it as a fresh fruit but also use it extensively in the dried form for cooking and making tea. It is also used medicinally.
The fruits are round to oblong and have a single, date-like seed in the center. The fruits are produced on self-fertile trees from very small, yellow-green flowers. As the fruits grow they are green in colour. About the first of autumn they begin to change to the yellow-green stage and then begin to develop small red spots around the fruit's skin. These slowly grow together to form an all red fruit, somewhat akin to the brown spotting of bananas as they ripen. The first fruit can be picked in the yellow-green stage and, in fact, some people prefer this stage of ripening. I feel they are best when nearly in the all red but still crispy stage.
Unfortunately, the shelf life of the fresh jujube is rather short, lasting perhaps seven days. This has not really been a problem when marketed to the right clientele. Usually each store we service will handle 100 to 150 kilos per week. We harvest twice a week and each tree holds its fruit from 3 to 4 weeks from the start to the finish of its season. The season is extended by growing part of the crop on sun-facing slopes (the early crop) and is delayed somewhat by growing on the opposite-facing slopes. Varietal differences also extend the season from late August/early September (late February/early March in the southern hemisphere) to late October/early November ( April/May).
The fruit wholesales for $1.59 US per pound ($4.50-5.00 Au/kilo) and retail is usually $2.99 US per pound ($9.00 Au/kilo). By American standards, this is a very highly priced fruit, especially when compared to peaches or grapes which sell for 40 cents per pound during the peak of the season ( $1.30 Au/kilo). The jujube would be a crop to sell directly to the Oriental markets within Australia. At this time. I would not try to interest other consumers. The ethnic market is where you want to be with this fruit.
Hopefully, I have presented to you three exotic crops which will perk your interests. How "main stream" will these become in Western markets, who knows? The exciting boom that kiwifruit has shown, could happen, is available to other fruits in today's marketplace. Even niche marketing for a few family groves can be very profitable as long as one is willing to grow and push the crops they believe in. There are so many wonderful fruits available to the world and a world full of customers waiting to enjoy them.