The Corsican kiwi is one of the most recent French agricultural products to obtain protected geographic indication status in France, having been granted this prestigious level of distinction March 31, 2020. This status dedicates the production to a specific area and gives it protection across the European Union.
Growing the Corsican kiwi started at the very beginning of the 1970s and was an expression of the savoir-faire of Corsican farmers who already had some experience in growing other plants, notably grape wines, which requires similar techniques for growing.
The Corsican kiwi is grown in zones where the conditions unite to create the ideal soil (neither too much clay nor too much chalk). Its production is located in 39 municipalities in the département of Haute-Corse, mainly on the eastern plain of the island of Corsica, which is located in the Mediterranean Sea off the southeastern coast of France. The fruit is harvested by hand at its optimal point of maturity and undergoes no chemical treatments for preservation after harvest.
The Corsican kiwi is unique due to the particular climactic conditions and the savoir-faire of the fruit-growing farmers of Corsica (small orchards, reasonable fertilization, perfect mastery of irrigation, and low yields). The maritime influence, with its mild autumns and the absence of freezing, allows for a late harvest, guaranteeing the high taste quality and an optimal preservation of the fruit. The high level of sun in the area encourages the accumulation of sugar in the fruit as well. The Corsican kiwi comes from the Hayward variety. It is a sweet, slightly sour, tender and juicy fruit.