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PGI — Corsica
A naked fruit, free from chemicals — grown on the eastern plain where returnees from Algeria transformed the maquis into irrigated orchards. The taste of island life.
Fruit from Corsica, PGI (IGP) since 2020.
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The eastern plain of Haute-Corse was once an unwelcoming region — marshy, flood-prone, and dominated by wild maquis. It stretches between the banks of the Fium'Orbu (a coastal river to the south) and the Tavignanu (to the north), between the étang de Diane and the mountains of the island's interior. For centuries, it remained one of the island's least developed agricultural areas, lacking the means to drain these lands permanently.
The turning point came with the 1957 Plan d'Action Régional, which provided for the creation of the SOMIVAC (société pour la mise en valeur agricole de la Corse), tasked with organising the agricultural development of the plain. The movement accelerated at the end of the Algerian War in 1962: around 20,000 pieds-noirs arrived in Corsica, among more than a million repatriates from Algeria to France. Many were experienced farmers, accustomed to growing citrus fruits and vines on the irrigated lands of the Algerian coast — a terroir they recognised in this Mediterranean plain with its perennial rivers.
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With the help of subsidised loans and their farming expertise, the repatriates undertook the systematic reclamation of the plain. Irrigation canals were dug parallel to the Fium'Orbu and the Tavignanu. Dense maquis gave way to orderly orchards, and within a decade the plain completely changed in appearance, with the planting of citrus groves and vineyards.
The first kiwi plants were introduced to Corsica in February 1969 at the San-Giuliano INRA-CIRAD research station, which tested four New Zealand varieties. Commercial cultivation began in the early 1970s on the initiative of a few pioneering farmers, but remained limited until 1980: from this date onwards, rising consumer demand and favourable soil and climatic conditions enabled a rapid expansion of planted surface areas. The Hayward variety (Actinidia deliciosa cv. Hayward) established itself as the best adapted to the island terroir — soils tending towards acidic, abundant sunshine, and maritime influence — and became the exclusive variety for Kiwi de Corse. Within a decade, Haute-Corse became one of France's leading kiwi-growing départements. Today, Corsican production accounts for around 2,855 tonnes across 320 hectares, driven by 23 producers belonging to AOP Fruits de Corse.
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Unlike some imported kiwifruit, which may receive post-harvest preservative treatments, Kiwi de Corse PGI (IGP) is distinguished by a requirement in its specifications: packaging, carried out within the geographical area, guarantees a product with no chemical post-harvest preservation treatment whatsoever. This hallmark reflects both the strength of the island terroir and commercial positioning: consumers buy a 'naked' fruit, chemical-free, straight from the orchard to the plate.
Appearance
Oval shape, brownish-green skin covered in numerous fine hairs; glistening green flesh containing small black seeds; minimum size 70 g, category Extra or I, average weight generally close to 100 g
Aroma
Light, fresh, slightly herbaceous, subtle intensity
Taste
Sweet and slightly tangy, a balance between sweetness and acidity, guaranteed sugar content of at least 12°Brix at dispatch
Texture
Tender and juicy, minimum firmness of 1.5 kg/0.5 cm² at dispatch
Kiwi de Corse comes from the Hayward variety, chosen from the four New Zealand varieties tested as early as 1969 at the San-Giuliano INRA-CIRAD station (Monty, Abbott, Bruno, and Hayward) for its yields, consistent size, and excellent keeping qualities. The PGI specifications also permit any other variety approved by the new variety validation protocol, but Hayward remains, to this day, the exclusive variety for Kiwi de Corse. What distinguishes Corsican Hayward stems from the island terroir — a Mediterranean climate tempered by maritime influence, soils tending towards acidic — and the exacting requirement for field ripeness: a guaranteed sugar content of at least 12°Brix at dispatch, combined with a minimum firmness of 1.5 kg/0.5 cm².
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The Kiwi de Corse is best enjoyed plain, at room temperature or slightly chilled (not iced — the cold would dull the aromas). Cut in half and eaten with a spoon, it is the quintessential fruit of the island's autumn — sweet without being cloying, with a typically Mediterranean tangy finish.
In the kitchen, it excels in fresh smoothies and juices, dairy desserts (panna cotta, mousse, yoghurt), coulis for patisserie, and tarts (its tender texture pairs beautifully with shortcrust pastry). On the sweet-and-savoury side, its juice can flavour a light vinaigrette for an autumn salad or accompany pan-fried white fish. Served with a glass of dry Corsican white wine (Vermentino de Patrimonio), it makes for an elegant Mediterranean finale to a meal.
Since: 2020
Area covered: 39 communes of the eastern plain of Haute-Corse
Key requirements: Hayward variety (or validated variety), minimum size 70 g in category Extra or I, ≥12°Brix at dispatch, zero post-harvest chemical preservation treatment
Reference: Enregistrement UE du 31 mars 2020 — règlement d'exécution (UE) 2020/463.
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Agrucorse markets Clémentine de Corse PGI (since 2007) and Pomelo de Corse PGI (since 2014), as well as oranges, lemons, limes, finger limes and hazelnuts, for a claimed volume of around 10,000 tonnes of fruit per year. The group claims PGI, Agriculture Biologique, IFS Food, IFS Broker, Global GAP, Haute Valeur Environnementale and Label Rouge certifications, and indicates that it has been partnered since 2023 with the Atelier Corse du Fruit et Légume in Linguizzetta, dedicated to processing fruit excluded from sale. An independent trade article notes that Agrucorse also markets around 600 tonnes of kiwi fruit per season, alongside clementines (7,000 t) and pomelos (800 t).
| Address | Pratali, 20213 Penta-di-Casinca, France |
| 04 95 38 18 19 | |
| agrucorse@orange.fr | |
| agrucorse.org | |
| Facebook page | |
| @agru_corse | |
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Part of the production is certified organic, since 2009. |
