Freeze Kiwi Whole
Description
Technical Parameters
IQF Frozen Whole Peeled Kiwi Supplier
We supply IQF frozen whole peeled kiwi for importers, frozen fruit distributors, beverage factories, smoothie programs, dessert producers, foodservice buyers and private-label frozen fruit brands.
This product is positioned as whole peeled kiwifruit, not kiwi dice and not kiwi slices. Before quotation, we confirm variety, fruit diameter or piece weight, Brix target, maturity, peel-removal tolerance, stem-end trimming, frozen condition, packing, documents and destination-market requirements.
Whole frozen kiwi is useful when buyers need a recognizable fruit form for further cutting, blending, smoothie preparation, foodservice handling or private-label programs, while still controlling procurement risk through a written specification.
Product photo supports review of peeled kiwi appearance, green flesh color, fruit integrity and frozen condition before specification confirmation.
What Is IQF Frozen Whole Peeled Kiwi?
IQF frozen whole peeled kiwi is whole kiwifruit with the brown outer skin removed before freezing. The fruit keeps its overall natural form, while size, variety, maturity, Brix, stem-end trimming, peel residue and broken-fruit tolerance are controlled by the approved order specification.
The product should not be confused with frozen kiwi dice, frozen kiwi slices or frozen kiwi halves. Those formats can be useful for other applications, but this page focuses on whole peeled fruit for buyers who need a larger frozen kiwi format.
Outer skin removed; natural fruit body retained. Stem-end and peel residue tolerance must be defined.
Controlled by fruit diameter, individual piece weight or buyer-approved grading range.
Sweet-acid balance varies by variety, maturity and crop. We confirm measured results before order approval.
Stored and shipped at -18 C or below to reduce clumping, drip loss, browning and texture damage.
Whole Frozen Kiwi Supply at a Glance
Buyers usually need these points before comparing samples, prices or packing plans.
Whole peeled kiwi, sometimes discussed as whole frozen kiwifruit or kiwi ball by market wording.
Hayward, Qinmei, Xuxiang or other confirmed crop varieties, subject to availability.
Bulk carton, foodservice bag or private-label packing reviewed by quantity and order plan.
Specification, COA, test reports, certificate copies and shipment files by market and order.
A cut-view photo helps buyers review green flesh color, edible black seeds, maturity and thawed cutting behavior.
IQF Frozen Whole Peeled Kiwi Specifications
The old dice-size specification has been removed from this whole peeled kiwi page. Final values are confirmed by sample, current crop, approved specification and sales contract.
| Product Name | IQF Frozen Whole Peeled Kiwi |
|---|---|
| Market Terms | Frozen whole kiwi, whole peeled kiwifruit, IQF kiwi ball by order-specific definition |
| Ingredient | Kiwifruit; no sugar added when confirmed by unsweetened specification |
| Variety | Hayward, Qinmei, Xuxiang or other confirmed varieties subject to crop availability |
| Style / Form | Whole peeled fruit; not dice, not slice and not half unless separately confirmed |
| Size Control | Fruit diameter or individual piece weight according to approved grading range |
| Brix / Acidity | Confirmed by variety, maturity, sample and batch testing; fixed targets require order approval |
| Appearance | Natural green flesh with characteristic edible black seeds and no abnormal discoloration beyond agreed tolerance |
| Defect Control | Peel residue, stem-end, bruising, cracks, soft fruit, broken fruit, browning and foreign matter by specification |
| Processing Method | Selected, washed, peeled, trimmed, inspected, IQF frozen, metal detected and packed |
| Packing Options | 10 kg carton, foodservice bags, retail packs or private-label formats by confirmation |
| MOQ | By grade, stock, packing and container plan; mixed frozen fruit container can be reviewed |
| Shelf Life | 24 months when continuously stored at or below -18 C in unopened original packing |
| Loading Quantity | Confirmed according to carton dimensions, pallet configuration and reefer container type |
| Documents | Specification, COA, packing list, invoice, certificate copies and testing support by order |
Whole, Half, Sliced or Diced Kiwi: Which Format Fits Your Application?
Kiwi format must be separated before quotation. Using dice sizes on a whole kiwi page creates wrong expectations and weakens buyer trust.
| Format | Main Control Point | Typical Buyer Use | Page Role |
|---|---|---|---|
| Whole Peeled Kiwi | Diameter, piece weight, peel residue, maturity and broken-fruit tolerance | Further cutting, smoothie programs, foodservice and private label | Main product on this page |
| Kiwi Halves | Half-cut integrity, seed view, color and drip loss | Dessert, topping and foodservice display | Related format only |
| Kiwi Slices | Diameter, thickness, slice breakage and color | Decoration, fruit cups, beverage and dessert topping | Separate slice page |
| Kiwi Dice | 10x10, 12x12 or 15x15 mm style cut, free-flowing condition and broken rate | Yogurt, fruit preparation and blending | Related IQF kiwi page |
Slice image is used only to distinguish related kiwi formats, not as the main whole peeled product evidence.
Half or chunk format belongs in related product comparison and should not replace whole peeled kiwi specifications.
Key Quality Points for Whole Frozen Kiwi Buyers
| Buyer Concern | Order Risk | GreenLand-food Control | Buyer Result |
|---|---|---|---|
| Wrong product form | Buyer expects whole peeled fruit but receives dice, slices or halves. | We confirm product form by photo, sample and specification before quotation. | Clear product identity and fewer RFQ misunderstandings. |
| Unstable maturity | Overripe fruit becomes too soft; underripe fruit may be too firm and acidic. | We review variety, maturity, Brix, color and texture before production. | More suitable fruit for the intended application. |
| Peel residue and stem-end defects | Visible residue affects cutting, blending and buyer inspection. | Peeling, trimming and final visual inspection follow agreed tolerance. | Defined acceptance standard for QA review. |
| Browning after thawing | Color changes may reduce visual value in foodservice or retail use. | We manage raw material condition, processing speed, packing and frozen storage. | Better color expectation before purchase. |
| Clumping and surface ice | Poor handling and extra water reduce usable yield. | We review draining, IQF freezing, storage and loading conditions. | Frozen condition matched to the shipment plan. |
Kiwi Variety, Maturity and Brix Control
Whole peeled kiwi depends heavily on raw fruit condition. A good specification should not only state "kiwi"; it should define variety, maturity, Brix target, color, seed appearance, peel residue and soft-fruit tolerance.
Variety Review
Hayward, Qinmei, Xuxiang and other crop varieties can differ in color, acidity, size, Brix and texture.
Maturity Sorting
We avoid treating overripe, soft, bruised or cracked fruit as acceptable whole peeled product.
Brix Confirmation
Brix should be tested by sample or batch instead of copied from a generic product description.
Color Acceptance
Natural edible black seeds are part of kiwi flesh structure; abnormal browning, bruising or mold must be controlled separately.
How IQF Whole Peeled Kiwi Is Processed
We inspect variety, maturity, size, decay, bruising, cracks and foreign matter.
Fresh kiwifruit is washed before peeling and trimming.
Skin is removed and stem-end, peel residue or damaged areas are controlled.
Fruit diameter, piece weight, broken fruit, soft fruit and color are checked.
Rapid freezing supports product separation and helps reduce large ice-crystal formation.
Finished product is checked, packed, coded and stored frozen.
Quality Control from Fresh Kiwi to Frozen Shipment
We define quality by inspection points buyers can review: raw material lot, variety, maturity, Brix, diameter or piece weight, peel residue, stem-end trimming, broken fruit, soft fruit, browning, clumping, net weight, carton condition, metal detection and document files.
For frozen whole kiwi, a current-lot photo, sample approval and thawing check are especially useful because whole fruit texture and cutting behavior can vary by crop and maturity.
Factory image supports discussion of raw material handling, frozen processing coordination, packing review and export order preparation.
Thawing Performance of Whole Frozen Kiwi
Frozen and thawed kiwifruit is naturally softer than fresh fruit. Full thawing can increase drip, reduce firmness and make the fruit easier to deform during cutting or handling.
We recommend sample testing for buyers using whole peeled kiwi in display-sensitive foodservice, retail packs or further cutting. For blending or smoothie programs, texture softness may be acceptable if Brix, color and flavor meet the target.
Green Color and Browning Control
Kiwi flesh can change color during processing, storage or thawing when raw fruit maturity, oxygen exposure, temperature fluctuation or handling damage is not controlled.
We review raw fruit condition, processing speed, packing condition and cold-chain stability. Buyers should define acceptable color range and thawed appearance in the specification when the final use is visually sensitive.
Application Compatibility: Actinidin in Kiwifruit
Green kiwifruit naturally contains actinidin, an enzyme that can affect some dairy, gelatin or protein-based formulations.
For yogurt, gelatin desserts, protein drinks or dairy fillings, we recommend formulation and stability testing before fixing the grade, Brix and processing method.
Applications for IQF Whole Peeled Kiwi
Smoothie and Beverage Processing
Whole peeled kiwi can be thawed or semi-thawed for blending. Brix, acidity, green color and enzyme behavior should be tested.
Foodservice Preparation
Bulk frozen whole kiwi gives kitchens flexibility for later cutting, puree or dessert preparation.
Fruit Preparation and Puree
Broken tolerance and thawing softness can be acceptable when the fruit is processed further.
Private-label Frozen Fruit
Retail packs require stronger control of size range, appearance, label rules, artwork and carton packing.
Mixed Frozen Fruit Containers
Whole peeled kiwi can be planned with compatible frozen fruits when MOQ, stock and loading plan fit.
Further Cutting Programs
Buyers who cut after thawing or semi-thawing should test deformation, drip and cutting loss.
Factory and product-range image supports discussion of frozen fruit sourcing, OEM communication and mixed-container planning.
Bulk Packing and Private-label Options
Packing is confirmed according to the buyer's sales channel, carton strength, frozen route and destination-market labeling rules. We review net weight, inner bag, master carton, pallet plan, barcode, label language, artwork and date coding before production.
10 kg carton or order-specific format for processing and foodservice buyers.
Bag size, handling convenience and kitchen throughput are confirmed by channel.
Printed bag, carton mark, barcode, label language and claim review need early approval.
Frozen Storage, Reefer Shipping and Container Loading
Whole peeled kiwi should remain at -18 C or below through frozen storage, loading and reefer transport. Temperature fluctuation can increase clumping, surface ice, thawing marks, browning and soft texture.
Keep at or below -18 C and avoid repeated thawing and refreezing.
Confirmed according to carton dimensions, pallet configuration and reefer type.
Compatible frozen fruits can be reviewed by SKU, stock, carton size and loading sequence.
Container cleanliness, seal number, lot number and loading photos can be coordinated.
Certifications and Export Documentation
We provide export document support for buyer QA files, import clearance and repeat-order control. The document package can include product specification, COA, packing list, commercial invoice, certificate copies, origin documents, health documents, allergen or GMO statements and batch traceability information.
Microbiological report, pesticide residue report, heavy-metal report, Brix result and third-party pre-shipment inspection are coordinated according to buyer specification, destination market and order agreement.
For FDA-related wording, we use FDA Food Facility Registration where applicable; we do not describe the product as certified or approved by FDA. Buyers can also understand frozen food certifications and audit documents.
Certificate image helps explain document categories; final certificate scope must be checked against factory, product, market and order.
Loading-related evidence supports carton verification, frozen container handling, batch traceability and shipment review.
Batch Traceability and Inspection Support
Each order can be connected with raw material lot, variety, receiving date, production date, processing line, QC inspection, laboratory testing, finished product lot, packing record, cold-store location and shipment record.
Buyers may arrange an on-site factory visit, online factory review or independent third-party inspection according to order and audit requirements.
Related resources: frozen food batch traceability system and factory audit and third-party inspection support.
Why Buyers Source Whole Frozen Kiwi from GreenLand-food
We separate whole peeled kiwi from slices, dices and halves before quotation.
We connect variety, size, Brix, maturity, thawing and enzyme behavior to the buyer's application.
COA, test reports, certificate copies and traceability files are reviewed by order need.
Bulk, foodservice, retail, private-label and mixed-container plans are confirmed before production.
Frequently Asked Questions About IQF Whole Peeled Kiwi
1. Is the kiwi supplied with or without skin?
This product is supplied as whole peeled kiwifruit. The brown outer skin is removed before IQF freezing. Peel-residue and trimming tolerances are confirmed in the specification.
2. Is whole frozen kiwi the same as kiwi ball?
The terms may overlap in some markets, but they should not be assumed identical. Product photos, size range and shape definition should be confirmed before order placement.
3. What sizes are available?
Size is normally controlled by fruit diameter, individual piece weight or buyer-approved grading range. Available sizes depend on variety and crop condition.
4. What varieties can you supply?
Available varieties may include Hayward, Qinmei, Xuxiang or other confirmed crop varieties. We review variety availability before quotation.
5. Can you guarantee a fixed Brix?
A target minimum Brix can be included when supported by selected variety and crop. Actual values should be confirmed by sample or batch testing.
6. Will the kiwi remain firm after thawing?
Frozen and thawed kiwifruit is naturally softer than fresh fruit. Texture depends on variety, maturity, freezing, storage and thawing conditions.
7. Does the kiwi become brown after thawing?
Some color change may occur during thawing and air exposure. Raw material quality, processing speed, packing and cold-chain stability influence the result.
8. Is whole frozen kiwi suitable for yogurt?
It may be used in dairy applications, but green kiwifruit contains actinidin, which can interact with milk proteins. Formula testing is recommended.
9. Is it suitable for gelatin desserts?
Application testing is required because natural kiwifruit enzymes may affect some protein-based gel systems.
10. Is sugar added?
For unsweetened orders, no sugar is added and the ingredient is kiwifruit. Any sweetened or formula product must be confirmed separately.
11. What is the MOQ?
MOQ depends on grade, packing, stock and shipment plan. We can review whether the order should be a full container or part of a mixed frozen fruit container.
12. Can you provide private-label packaging?
Yes, subject to program quantity and review of bag size, artwork, barcode, label language, carton marks, claims and packing approval schedule.
13. What documents are available?
We can coordinate specification, COA, microbiological report, residue report, heavy-metal report, certificate copies, allergen and GMO statements, origin documents and traceability records.
14. Can buyers arrange third-party inspection?
Yes. On-site inspection, remote factory review and third-party inspection can be coordinated according to order requirements.
15. How should the product be stored?
Keep frozen at or below -18 C and avoid temperature fluctuation. Do not repeatedly thaw and refreeze the product.
Request a Whole Frozen Kiwi Specification and Quote
Please provide your required kiwi variety, fruit diameter or piece weight, Brix target, packing, order quantity, application, destination country and certification requirements. We will review the suitable specification, current crop availability, documentation and loading plan before preparing the quotation.
Related Frozen Kiwi Formats
For yogurt, fruit preparation and customized cuts.
IQF frozen kiwi dice and customized cutsFor fruit cups, beverage topping and dessert presentation.
IQF frozen kiwi slicesCompare whole, slice, dice and other kiwi formats.
compare all frozen kiwi product formatsReview more frozen fruit options for mixed-container planning.
explore more IQF frozen fruitsHot Tags: freeze kiwi whole, China freeze kiwi whole manufacturers, suppliers, factory, frozen kiwi, iqf kiwi, freeze kiwi slices, freeze kiwi whole
Technical specification · reference schedule
Frozen Whole Kiwi
We review the selected form, grade, process and packing against the technical schedule below. Published and TDS values are specification references for order review. External benchmarks apply only within their stated scope. Acceptance is governed by the signed SKU specification; the identified lot COA reports actual measured results.
01 / Physical & Sensory
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Variety | Hayward, Qinmei, Xuxiang or other confirmed varieties subject to crop availabilityPublished reference | Check raw-material identity and variety/source declaration against the ordered programme. |
| Related form options | Whole peeled fruit; not dice, not slice and not half unless separately confirmedPublished reference | The selected form shown above governs this schedule. Other published forms require their own cut, process and acceptance specification. |
| Size Control | Fruit diameter or individual piece weight according to approved grading rangePublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Appearance | Natural green flesh with characteristic edible black seeds and no abnormal discoloration beyond agreed tolerancePublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Size-grade inspection | Use the selected diameter, length, piece mass or count-per-weight grade; state the proportion permitted outside the range. | Measure the named anatomical dimension; count and weigh the same representative sample. |
| Sensory acceptance | Characteristic colour, flavour and texture for the declared product; no abnormal odour or visibly deteriorated material.External reference Codex | Compare an identified frozen sample with the approved grade and defect schedule. External technical reference; confirm SKU and market applicability. |
02 / Physicochemical & Residue Controls
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Brix / Acidity | Confirmed by variety, maturity, sample and batch testing; fixed targets require order approvalPublished reference | Measure representative prepared sample with a temperature-compensated refractometer. |
| Thaw yield / drip loss | For a drip-sensitive grade, define thawing conditions, draining apparatus and duration before setting a numerical target. | Record initial sample mass and drained liquid mass; drip loss (%) = 100 × drained liquid mass / initial sample mass. |
| Pesticide residue schedule | Named active ingredients and commodity-specific limits are selected for the destination market. EU source | Link farm spray history, laboratory LOQ and batch result to the destination MRL. EU database is one market reference; apply the actual destination rule. |
| Lead, cadmium and other contaminants | Apply the limit for the exact commodity and processed form in the destination market. EU source | State analyte, preparation basis, method, LOQ and lot result. Do not transfer a fresh-commodity limit to a processed form without the required assessment. |
03 / Microbiological Criteria
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Hygiene-indicator panel | Select aerobic count and relevant Enterobacteriaceae, coliform or E. coli indicators for the declared process and intended use. Codex | Report each quantitative result in CFU/g, method/reporting limit, sample plan and lot identity. |
| Pathogen acceptance programme | Define Salmonella and Listeria criteria when applicable to the destination, ready-to-eat status and buyer programme. Codex | State analytical portion, sample-unit plan, method and detected/not-detected reporting; identify the treatment and release basis. |
| Yeast & mould enumeration | Select separate yeast and mould criteria for the ordered grade and process; assess storage stability with the applicable product data. Codex | Report yeast and mould separately in CFU/g using validated matrix-specific methods. |
| Acceptance schedule | Select the test panel and limits by intended use (ready-to-eat or further processing), product form and destination. EU source | State organism, analytical method, sample mass and n/c plan; report actual lot results. A universal APC, coliform, Salmonella or Listeria limit is not assigned to every frozen product. |
04 / Freezing & Cold Chain
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Frozen storage and transport | ≤−18 °CTDS reference | Product core check and logger record. Selected form and grade must match this TDS reference. Applies to: Frozen Kiwi frozen formats. |
| Separation & loose-ice assessment | Keep inherent moisture, loose ice and permanently frozen clusters as separate inspection categories. | Weigh separated loose ice and welded clusters against initial sample mass; distinguish natural paired pieces or blocks. |
| Product thermal centre | −18°C or colder after freezing and thermal stabilization; maintain the agreed frozen distribution condition.External reference Codex | Probe the thickest representative pack and retain storage/transport temperature records. Codex quick-frozen reference; selected product form and route must be frozen. |
| Frozen condition at dispatch | Hard frozen, correctly sealed and coded, without thaw/refreeze evidence or excessive loose ice. Codex | Check pack integrity, free-flow or block condition as declared, carton condition and loading temperature. |
05 / Pack Size & Shelf Life
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Packing Options | 10 kg carton, foodservice bags, retail packs or private-label formats by confirmationPublished reference | Check approved pack drawing, calibrated scale and production records. |
| Shelf Life | 24 months when continuously stored at or below -18 C in unopened original packingPublished reference | Verify unopened-pack validation, declared storage condition and production/best-before coding. |
| Declared net contents | Verify each selected pack format against the artwork and applicable quantity-control rule. Codex | Calibrated checkweigher or scale; defined sample and tare. |
| Shelf-life basis | The labelled period applies only to its validated pack and continuous stated storage condition. Codex | Review stability study or approved shelf-life file and production-date code. |
06 / Process Controls
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Processing Method | Selected, washed, peeled, trimmed, inspected, IQF frozen, metal detected and packedPublished reference | Check the approved product flow, line settings and identified production record; validate numerical critical limits within the site HACCP plan. |
| Raw-material preparation checks | Declare peeled state, cultivar and whole/sliced form; control cutting damage and maturity. | Verify the selected product flow and the relevant trimming, sorting and pretreatment record. |
| CCP designation | Use the site-approved HACCP plan to identify true CCPs and their validated critical limits. Codex | Check hazard analysis, monitoring, deviation and corrective-action records. A quality-control step is not automatically a CCP. |
07 / Ingredients, Additives & Allergens
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Ingredient | Kiwifruit; no sugar added when confirmed by unsweetened specificationPublished reference | Verify approved formula, supplier declarations and line-specific allergen assessment. |
| Added glaze / coating declaration | Declare any intentionally added water glaze, syrup, oil or coating and the measurement basis; loose ice is assessed separately. | Verify formula/addition records; agree a deglazing or coating test and net-content basis where applicable. |
| Additive use | Declare any colour-protection agent, acidulant or other additive by ingredient and maximum permitted use for the target market. NHC standard | Check approved formula, actual addition record and market-specific additive category. GB 2760-2024 applies to China; export rules are checked separately. |
| Allergen and cross-contact assessment | Declare inherent allergens and assess shared-line cross-contact from the actual facility schedule. FDA | Review line matrix, cleaning validation and buyer label approval. Do not claim a shared-line allergen or allergen-free status without facility evidence. |
08 / Defects & Foreign Matter
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Defect Control | Peel residue, stem-end, bruising, cracks, soft fruit, broken fruit, browning and foreign matter by specificationPublished reference | Inspect a defined representative sample; record count or mass basis and disposition. |
| Intrinsic defect classification | Peel where peeled, hard core, brown tissue, soft pieces and irregular slices. | Record each defect class separately by count or mass; state sample size, denominator and combined-limit rules. |
| Hazardous foreign matter | No foreign matter detected in the defined inspection sample; reject and investigate any finding.External reference Codex | Define visual-inspection sample size and detector challenge in the signed quality schedule. "None detected" is a sampling statement, not an absolute guarantee of zero particles. |
09 / Packaging Materials & Label
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Food-contact pack | Specify inner-contact material and obtain the applicable food-contact compliance declaration. NHC standard | Review film structure, supplier DoC, migration evidence and actual intended conditions. GB 4806 series is China-specific; EU export also checks Regulations 1935/2004 and 10/2011. |
| Carton and seal integrity | Define carton stacking strength, bag seal and puncture resistance for the confirmed net weight and pallet plan. EU source | Inspect pack drawing, compression/seal test and shipment configuration. |
| Label verification | Match product name, ingredient/allergen statement, net weight, lot/date, shelf life and storage instruction to the destination artwork. Codex | Approve artwork against the signed specification and destination rules. |
10 / Detection & Traceability
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Foreign-body detector | Validate Fe, non-Fe and stainless-steel challenge pieces for the actual product, aperture, pack and line; record the proven sensitivity. Codex | Challenge at defined start, changeover, interval and end points; retain rejection records. Do not copy generic detector sizes into a plant capability claim. |
| Lot traceability | Link input source lot, processing run, packaging code, test records, frozen storage and shipment to one finished lot. Codex | Trace one sample lot forward and backward in a recorded mock recall. Recall speed is stated only when the site has a validated target and record. |
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