The red kiwi is the newest kiwi cultivar, appealing not only for its taste but also for its unusual appearance. Its skin is mostly green, smooth, and quite thin compared to that of the green kiwi. Thanks to the absence of those unpleasant hairs, the red kiwi can be eaten with the skin on. The shape of the fruit is similar to that of the green kiwi, but the red cultivar is usually a bit smaller. The flesh of the red kiwi is not entirely red; it is green near the skin and gradually turns red toward the center. This transition creates a star-shaped pattern, making the red kiwi ideal for garnishing any dish. In the center of the flesh is a white core, around which tiny black seeds are clustered. The taste and aroma of the red kiwi are comparable to those of the green kiwi; it is just slightly sweeter. The same is true of the red kiwi’s texture.

Thanks to its soft, hairless skin, red kiwi can be eaten without peeling. Its tart flavor pairs wonderfully with sweet fruits, and when combined with bananas or Nashi pears, for example, it creates a stunning display of color. It works well in fruit salads or mixed drinks, to which it adds a tart flavor and a unique color. Vegetable salads also look and taste unusual with a slice of red kiwi. Red kiwi can also be paired with meat—both white and dark cuts—as well as fish and seafood. However, its most notable use is in fruit desserts, to which it lends an exotic appearance.

The optimal ripeness of a red kiwi is easily determined by pressing the fruit. A ripe fruit is soft but not mushy.

The red kiwi is currently the newest kiwi variety, and it can be said that it is becoming both the successor to and a competitor of the golden kiwi. It was introduced in 2010 by Enza, one of New Zealand’s major kiwi producers. In addition to regular, gold, and red kiwis, this company also produces so-called “megakiwis” (large kiwis) and early-season kiwis, which are characterized by their considerable sweetness and earlier harvest. Like golden and green kiwis, the red variety contains many health-promoting nutrients; in particular, it is high in vitamin C, fiber, and antioxidants.