RubyRed Kiwifruit

It is now  five years since consumers first bit into the RubyRed kiwifruit – and commented they very much liked the sweet, berry-like flavour as well as the appealing look of this innovative red-coloured kiwifruit. This season (2025) some 10,800 tonnes of RubyRed kiwifruit are being harvested from orchards in both the North and South islands of New Zealand. They are destined for our own domestic market and a slew of markets around the world with the biggest being mainland China and Japan taking 3,500 tonnes each. 

First there was green and then gold – and now there is red. We’re talking kiwifruit, with the newest iteration for New Zealand’s kiwifruit industry being RubyRed kiwifruit, its sweet berry-like flavour having proved so irresistible to consumers since being introduced in 2022 that some three million trays, or 10,800 tonnes, of these innovative kiwifruit have been harvested this season (February to March 2025 – harvest is generally six to seven weeks). 

This is double last year’s (2024) production and with it comes even more overseas markets eager for the fruit which has been developed at the Kiwifruit Breeding Centre in Te Puke in a world-leading breeding programme that is a joint venture between Zespri and Plant & Food Research  

Not only is this novel kiwifruit (bred through natural breeding processes) very tasty, but it also looks good and delivers a raft of health benefits - being high in Vitamin C with naturally occurring anthocyanin1 pigmentation that gives the fruit its red colouring. 

Zespri’s CEO Jason Te Brake says there is strong demand for the striking fruit in its core kiwifruit export markets – Mainland China, Japan, Taiwan and South Korea, with Mainland China receiving a large increase in volume to one million trays, or 3,500 tonnes, this season (2025), as well as a further one million trays going to Japan. 

RubyRed is available in New Zealand and is being exported in increasing volumes to Hong Kong, Singapore and Malaysia. It is also available for the first time in several new markets this season.  
 

“With the addition of our new markets of the Philippines, Indonesia, Thailand and the Pacific islands, this is an exciting time for RubyRed,” Jason says. “It’s also a variety which is helping bring new and younger consumers to the kiwifruit category. The demand outlook for kiwifruit is strong and we believe increased production in the coming years will support its growth in high-value markets.” 

RubyRed was first commercialised in 2019 with the eye-catching fruit joining the Zespri kiwifruit family of SunGold and Green. 

Zespri’s Head of Global Public Affairs, Michael Fox, says there is a strong focus on delivering what the markets want, and to pass the gains from that on to growers. Before launching RubyRed, Zespri conducted extensive market research including in-market tastings, all of which revealed great enthusiasm for its sweet berry taste and vibrant flesh colour. 

Plant & Food Research scientists Kris Kramer-Walter and Nick Gould are tackling key challenges in RubyRed production, helping growers refine their practices to improve fruit size, quality, and efficiency. Their research is driven by industry needs, particularly the demand for larger fruit, better crop management, and cost-effective production methods. 

One key finding from Kris and the team’s research is that the timing of flower opening plays a crucial role in fruit size. Flowers that bloom earlier in the season tend to produce larger fruit, while later-opening flowers result in smaller fruit. This research allows growers to manage their vines more effectively by selectively removing later-opening flowers to optimise fruit size. 

Additionally, the position of flowers on the vine matters. Early blooming flowers are typically found towards the tips of canes, while late bloomers are closer to the base. By carefully managing these growth patterns, growers can achieve better yields and higher quality fruit. 

Another important discovery is the impact of shoot size on fruit development. The research shows that fruit growing on shoots between 40 centimetres and one metre in length tends to be larger and more robust. Many current vines have a significant portion of fruit growing on smaller shoots, which limits their potential. 

The findings suggest that growers could improve their crop by selectively managing shoot length and removing less productive fruit from smaller shoots. 

Senior Scientist Nick Gould’s research complements this work by developing orchard management techniques that optimise fruit size, quality, and yield while reducing production costs. Nick and his team are investigating various factors such as rootstocks, pruning systems, and wood selection, to enhance plant growth and resource allocation. By understanding how nutrients and energy are stored and redistributed within the vine, they aim to develop practical strategies that improve fruit consistency and market value. 

Additionally, the research also extends to fruit quality, examining how fruit cell structure changes during development, influencing flavour and texture. Regular maturity assessments track fruit development, helping to refine growing practices that enhance both the taste and storage potential of red kiwifruit. 

The team takes a collaborative approach, directly engaging with growers to ensure that their research findings translate into real-world solutions. Kris, Nick, and their team are working to shape the future of RubyRed kiwifruit production, providing growers with the tools and science-led innovation they need to meet market demands while maintaining sustainable and efficient practices. 

https://www.zespri.com/en-NZ

https://www.plantandfood.com/en-nz/