The green kiwifruit is rich in beneficial nutrients. The fruit is oblong-shaped and covered in hairy, brown skin, while the flesh is a deep emerald green containing small, edible black seeds. It tastes sweet and slightly tart.

The Hayward is the leading variety of kiwi, harvested from the middle of October to the middle of November depending on the location of the production site. Thanks to its long shelf life, it can be easily exported from its production site to all over the world, without compromising its taste, smell or appearance. The Green Light variety is harvested from the last ten days of September, just before the Hayward.

Both have green flesh, provide 62 Kcal/100 g and contain 97.2 mg/100 g of vitamin C. The Hayward is particularly sweet with a sugar content of 9 - 14 degrees Brix, while the Green Light has a slightly lower sugar content of 9 - 11 degrees Brix. The distribution includes fruits produced mainly in Piedmont and partly in Lazio.