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    Tree-ripened green-fleshed kiwi

    At Pude Nature Farm, on our fertile volcanic red soil, every green-fleshed kiwi fruit is slowly nurtured by sunshine and time.

    We adhere to natural farming methods, eschewing pesticides, allowing the vines to grow at their own pace. While other farms often pick their fruit prematurely when it’s still hard, in a rush to transport, we choose to wait—until the kiwis naturally ripen on the vine and accumulate enough sugar, only then do we hand-pick each one. Because only tree-ripened fruit offers that melt-in-your-mouth sweetness.

    Slice open the vibrant green flesh, and fine black seeds shimmer like tiny stars. The first taste is a refreshing tartness, followed by a slow spread of sweetness, filling your mouth with fruit aroma, making you crave more with each bite. Rich in Vitamin C and dietary fiber, it's a natural flavor the whole family can enjoy with peace of mind.

    Want to taste the freshest bite? You're welcome to come to the farm and pick your own (U-Pick). Walk into the orchard, choose your kiwis among the vines, and experience the satisfaction of holding a ripe fruit in your hand—a taste you can't buy at the supermarket, and the farm experience Pude wants to share with you.

    Tips for Eating and Storing

    • Ripening: If the fruit is hard, it will soften in a few days at room temperature; for quicker ripening, place it with an apple or banana.
    • Judging ripeness: Gently press; when it yields slightly, it's at its best for eating.
    • Storage: Store softened fruit in the refrigerator to extend its shelf life.
    • Eating: Cut in half and scoop out with a spoon, or peel and slice for salads, yogurt, or baking.
    $0.00 AUD
    $0.00 AUD
    Tax included.

    Why do we insist on natural farming?

    Perhaps you've noticed that the fruit we eat today, while looking vibrantly red, has a hard and crisp texture when bitten into. It's sweet, but lacks freshness. The fruits are getting bigger, their colors more perfect, they're juicy and sweet enough, but they've lost that rich aroma and layered flavor that lingers in your memory.

    The answer lies in modern agriculture's pursuit of "efficiency": the use of chemical fertilizers and various chemicals within a reasonable range. Chemical fertilizers enable fruit to grow rapidly and double yields; those "reasonable" chemicals ensure fruit doesn't spoil during transport, looks good, and stays fresh longer . . . .

    We now have access to fruit year-round, but we've lost the unique surprises of each season.
    We've achieved flawless appearances, but we've lost the true soul that touches our taste buds.

    This is why we insist on using the most traditional methods to cultivate the flavors of our memories.

    The path of natural farming is arduous, every step of the way.

    Choosing not to use chemical pesticides and fertilizers means:

    • Lower yields, but each fruit is a gift from nature
    • Manual weeding replaces herbicides, and calloused hands attest to the purity of every inch of land
    • Pest and disease control is more difficult, requiring more effort and wisdom
    • Increased costs and reduced profits, but a clear conscience is priceless

    Our Natural Fertilizer Repository

    The farm insists on 100% natural fertilizers, each a cycle of nature:

    • Plant ash - Made from burning dead branches and leaves on the farm, rich in potassium
    • Sheep manure - From local pastures, fully composted, providing comprehensive nutrition
    • Compost - Carefully made from kitchen waste, fruit peels, and animal manure, a natural factory for microorganisms
    • Seaweed fertilizer - An essence from the ocean, rich in trace elements