Weiki
| Weiki | |
|---|---|
Fruit of the Weiki |
|
| Art | Sharp-toothed ray pen ( Actinidia arguta ) |
| origin | Freising, Weihenstephan, Bavaria, Germany |
| breeder | Herrmann Schimmelpfeng |
| Institute | Weihenstephan Science Center for Nutrition, Land Use and Environment of the Technical University of Munich |
The Weiki , also known as Bavaria Kiwi , is a dioecious variety of Actinidia arguta ( sharp-toothed ray pen ) from the family of ray pen plants ( Actinidiaceae ).
The Weiki was bred by Herrmann Schimmelpfeng at the Chair of Fruit Growing at the Weihenstephan Science Center at TUM , from which the prefix "Wei" can be derived. The suffix "ki" comes from the kiwi because it has a similar flavor.
Particularly noteworthy is the winter hardiness of the Weiki, which reaches down to −30 ° C. In addition to its high cold tolerance, the Weiki is also characterized by the fact that it has no natural enemies in European latitudes. The oval, red-green fruits are harvested from the female plants in October, whereby one plant can produce up to 30 kg. The pulp of the Weiki is green and its taste is kiwi-like. You don't have to peel the Weiki and you can eat the peel right away.
Weiki has a high vitamin C content (1819 mg / kg), which is roughly three times that of a lemon, and it also contains a lot of actinidin .
More than 70 aromatic substances contribute to the aroma of the Weiki, whereas the original kiwi ( Actinidia deliciosa ) has only about 15 aromatic compounds. In addition to direct consumption, the Weiki is also very suitable as a jam fruit. Further processing into juice and dessert wine is also possible.