In contrast to the common green kiwi, which has a hairy, greenish-yellow skin, golden or yellow kiwis have a smooth, greenish-yellow skin that is hairless.
yellow green kiwi
They differ from the green variety in that they are longer, have a pulp that is bright yellow with black seeds, and are sweeter and less sour than the green kind. Because production began to increase in the early 1990s, golden or yellow kiwis have just lately become available to customers in Italy. This is due to the fact that golden or yellow kiwis were previously unavailable. The production of kiwis in Italy encompasses several different types and takes place in a number of different regions, the most important of which are Emilia Romagna, Lazio, Piedmont, Veneto, Campania, and Puglia. Gold Kiwis from Italy are harvested between the months of October and November, and they remain available on the market until June. During every other season, they are brought into the country from New Zealand. Their flavor, which is described as having a hint of lemony tartness, making them particularly well-suited for use in juices, extracts, and smoothies. Because of their sugary nature, they are an excellent complement to salty cuisine. In the warmer months, in particular summer, they can be eaten with prosciutto in place of the more traditional fruit, melon. They go particularly well with aged cheeses as well. On hamburgers, some people even use golden kiwi as a replacement for ketchup, and other people puree them and use them as a substitute for squash in soup. And then there are sweets, which can be used in desserts, fruit tarts, or even as an energetic addition to yogurt and porridge in the morning. Did you know that one kiwi has three times the amount of vitamin C that an orange does? Because it is high in folic acid and vitamin E, eating a kiwi first thing in the morning on an empty stomach is beneficial for the intestines. In addition, exactly like pineapples, golden kiwis contain bromelain, the ingredient that gives them their yellow color and aids in the digestion of protein. Bromelain may also be found in pineapples. Carotene, bioflavonoids, vitamin C, and folic acid are all essential nutrients that are found in abundance in yellow-orange fruits and vegetables. Folic acid is also present in these foods. Because of these qualities, golden kiwis are considered a "super fruit," which places them in the top 20 most valuable fruits in the world. A short while ago, we posted an article about the red banana; now it's the time of the yellow kiwifruit! There are certain key distinctions that may be made between the green and yellow (sometimes known as the golden) variations of the same fruit, but in general, they are considered to be equivalent variants of the same fruit. In spite of the fact that these are relatively insignificant distinctions, bearing them in mind during your next trip to the grocery store or the greengrocer should help you pick between the two options. 
yellow kiwi varieties
In a relatively short period of time, the kiwi has gone from being a fruit that was nearly unheard of and that grew wild to being heavily farmed and evolving into a crop that is of significant economic importance on a global scale. It is undeniably a fruit that is both delicious and healthful. If you eat only one kiwi fruit that is around the size of a medium-sized apple, you will have consumed 85 percent of the daily vitamin C need. People who have issues with their intestinal tract can also benefit greatly from it. The kiwi fruit is native to China, where it can be found growing in the temperate woods and hills of the southwest region of the country. Surprisingly, it turns out to be the berry that grows on a vine. There, they referred to it as yangtao (which literally translates to "strawberry peach") and mihoutao (monkey peach). It first arrived in New Zealand in the early 1900s, and ever since then, people in other countries with warm climates have been trying to grow it. Because of the bird of the same name, which is considered to be a national symbol of the islands, it was given the name "kiwi" when it was first brought to this country. The green kiwi fruit, also known as Actinidia deliciosa, is the species that is most often farmed. The Hayward type is the most notable example of this product, even when compared to its other variants. The yellow kiwi fruit is a member of the species Actinidia chinensis, which is the second most important crop. The most noticeable distinction between the two fruits, when viewed side-by-side, is found in their outward look. The golden yellow flesh of the kiwi fruit, when peeled or sliced, reveals a color that is startling and almost completely smooth. On the other hand, the green kiwi fruit has a shade that is quite intensely greenish, and it is covered in black seeds. The yellow kiwifruit's skin is smoother, softer, less hairy, and lighter in color than the skin of the green kiwifruit's skin is. The yellow kiwifruit, on the other hand, has a skin that is both thinner and lighter in color than its counterpart. The rough, tough skin of the fruit is typically discarded, but the other components of the fruit can be eaten. 
yellow kiwi vs green kiwi
When compared to its green counterpart, the yellow kind of kiwifruit has a more delicate texture and a more pleasingly sweet flavor. Because of this, the former is ideal for use in sweet meals and sweets, such as cakes, ice cream, and pastries, both as an ingredient and as a decorative component. It is also perfect for snacking on its own as a standalone course. In a similar vein, the green kiwi can be consumed on its own and is a favorite among individuals who are drawn to a flavor that is slightly sour. It is frequently used as a sweetener in blended drinks and as a flavoring for a wide variety of savory foods. The amount of nutrients found in kiwifruits is relatively considerable. Vitamin C, dietary fiber, and folates are all examples of these. However, they also have a variety of other key bioactive components, such as enzymes, antioxidants, and other phytochemicals in their composition. It would appear that the green and yellow kiwifruits are made up of essentially the same components. The golden (yellow) variety has significantly higher quantities of vitamin C than the other two. This is the primary distinction between the two varieties. 