A vitamin-packed winter with organic kiwis from Charente-Maritime

Choosing fruits and vegetables grown in France, in harmony with nature, is a true commitment to the planet and to your health. In Charente-Maritime, the arrival of winter marks the end of the harvest for kiwi growers, those small, vitamin-rich fruits we love so much. We meet a kiwi farmer in the heart of Haute-Saintonge, one of the most authentic and best-preserved areas of Charente-Maritime.

Organic kiwi from Meux: a winter fruit that can be eaten from November to April

A few kilometers from Jonzac, in the heart of the Charente countryside, the silhouette of a castle rises on the horizon, announcing our arrival in the small village of Meux. A peaceful atmosphere is guaranteed! Yet, just a stone's throw from this magnificent Renaissance monument, activity is in full swing at Patrice Soulat's kiwi farm. It's the flurry of activity surrounding the end of the harvest of his organic kiwis, which stretches from October to the end of November. This month is a kind of culmination, when a year's work is finally rewarded. Indeed, Patrice harvests nearly 40 tons of organic kiwis in just one month! By hand, he picks his kiwis slightly before they are fully ripe to extend their shelf life. The fruit can then be stored throughout the winter without losing its organoleptic properties or its vitamin content.

Amidst the crates of kiwis, we spot Patrice hard at work, busy sorting his kiwis and welcoming the many customers who come to buy directly from the farm. Proud of having obtained his organic farming certification almost six years ago, Patrice explains the characteristics of his kiwis and the taste qualities that make them so popular.

Enclosed in their brown, fuzzy skin, Patrice's organic kiwis, rich in flavor, are untreated. Their green flesh is vibrant, sweet and tangy, juicy and delicately perfumed with aromas reminiscent of citrus fruits.

An organic label that gives meaning to its production

Patrice enthusiastically presents his produce: kiwis of all sizes and shapes. In the early 1990s, Patrice decided to turn his back on conventional farming and embrace organic practices. By ensuring the organic integrity of his products throughout the entire production process, the kiwi grower's values were reflected in his ambitions: to reduce his environmental impact, prioritize the dynamic use of his farmland, and offer consumers healthy, high-quality kiwis. Mission accomplished! He obtained organic certification in 1995. A well-deserved reward and recognition of the work he began with his father in 1986.

A passionate kiwi grower with an atypical background

Upon entering the workforce, his career path was quite different: he raised pheasants on the family farm. He and his father became interested in kiwis in 1985, and together they decided to plant a few plots of land. It would be five long years before the trees bore their first fruit.

But actually… How do kiwis grow? We follow Patrice around his plots to fill in the gaps in our knowledge on the subject. To our great surprise, the kiwi is not the fruit of a tree, but of a vigorous vine : Actinidia.

Native to China, this deciduous, climbing shrub is sensitive to cold. In Charente-Maritime and throughout the southwest, it benefits from a mild, prolific climate thanks to the oceanic influence and the Gulf Stream.

Flowering occurs around May and June. Pollination is carried out thanks to the essential presence of bees. Each new branch of Actinidia lives for only one season and produces fruit only once. These fruits develop throughout the growing season and are harvested in the autumn. And yes, the kiwis that grace fruit salads in the summer are necessarily imported from New Zealand after traveling nearly 20,000 km.

It's kiwi season in the winter! From November to May, choose to eat French kiwis. Rich in fiber, potassium, antioxidants, and vitamins C and E, the kiwi is the only fruit that provides all the recommended daily vitamins. Enjoy them to your heart's content!

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