a precious and fragile fruit, established in France since the 1970s

Gatherers are busy sheltered from the sun. All Saints’ Day marks the start of the kiwi harvest. Sébastien Rey has been cultivating this fruit for 15 years in his estate in Tarn-et-Garonne. This year, with the frost in the spring, its production fell sharply. He hopes to reach a third of his previous production. The kiwi is fragile: it is not the fruit of a tree, but of a liana. So its harvest is done only by hand, and requires special attention.

Originally from China, the kiwi first established itself in France in the 1970s, mainly in the southwest. Today, France is one of the top ten kiwi fruit producers in the world. But before arriving on the shelves, a period of maturation is necessary. “There are at least three weeks of ripening”, recalls Adeline Gachein, of the inter-professional kiwi union. “That’s why we can’t find them on the shelves until November 6th.” Only a few more days to wait before you can taste it.