Kiwi
Juice

One pound of kiwis (approximately 454g) yields roughly 295–340ml in a cold press juicer — about 10–11.5 oz, close to a full glass. A centrifugal juicer extracts slightly less, typically 250–295ml from the same pound.

Kiwi is unusual among fruits: peer-reviewed research shows its centrifugal yield is much closer to cold press than most other fruits, meaning a centrifugal juicer handles kiwi reasonably well compared to produce like leafy greens or pineapple.

A medium kiwi weighs about 75–90g. To fill an 8 oz cup (240ml) in a cold press juicer, you'll need approximately 3–4 medium kiwis (about 300–340g of fruit). In a centrifugal juicer, plan on 4–5 kiwis for the same volume.

Kiwis vary more in size than people expect — a small kiwi might be 60g while a large one hits 120g. Weighing is more reliable than counting, especially when buying in bulk. For any specific quantity, the calculator handles the math.

Two pounds of kiwis (about 908g) yields approximately 590–680ml in a cold press juicer — just under a quart, or two generous 10–12 oz servings. That's roughly 6–8 medium kiwis.

Ten medium kiwis (approximately 750–900g) yields about 490–675ml depending on juicer type — 16–23 oz. If you're shopping for a week of daily 8 oz servings, roughly 20–25 medium kiwis covers seven days with a cold press juicer.

Ripeness is the biggest variable with kiwi. An underripe kiwi is dense and dry — it juices poorly regardless of juicer type. An overripe kiwi has broken down too much and becomes difficult to extract cleanly. The sweet spot is a kiwi that yields slightly to gentle pressure, like a ripe avocado.

Other factors: prep size matters significantly in masticating juicers — cutting kiwis into quarters extracts more than feeding them whole. Temperature also plays a role; room-temperature kiwis release juice more readily than cold ones. Kiwi from the fridge can be warmed briefly on the counter before juicing.

For most nutrients, the difference is modest. Kiwi's vitamin C — 112mg per 100ml in cold press juice — is highly sensitive to oxidation, so centrifugal juicers (which introduce air during extraction) degrade 15–25% more vitamin C than slow juicers. That's still a substantial amount, but if maximizing vitamin C is the goal, cold press is the better choice.

Vitamin K and potassium are stable across juicer types. Folate is moderately sensitive to oxidation. The nutrition values on this page reflect cold press extraction; centrifugal yields will show slightly lower vitamin C and folate per serving.

Moderate — about 13g of natural sugar per 100ml, primarily fructose. An 8 oz glass contains roughly 31g of sugar, comparable to orange juice. Kiwi's glycemic index is relatively low (approximately 50–53 for whole fruit), partly due to its fiber content, though much of that fiber is removed during juicing.

For comparison, kiwi juice is sweeter than celery or cucumber but less sweet than mango or grape. Blending kiwi with lower-sugar produce like cucumber or lemon is a common approach to manage sweetness and total sugar per serving.

For green kiwi varieties, peeling is strongly recommended. The skin is edible but contains calcium oxalate crystals that cause a fuzzy, irritating sensation in the mouth and throat — the same compound that makes pineapple tingle. It also has a noticeably bitter, astringent flavor that disrupts the juice.

Gold kiwi (Zespri SunGold and similar varieties) is different — the skin is smooth, thin, and lacks the fuzz. It can be juiced with the skin on, and doing so adds meaningful amounts of fiber, folate, and vitamin E. If you're using gold kiwi, the skin is worth including. For green kiwi, peel first.

Kiwi juice degrades faster than most. Vitamin C is highly reactive once exposed to air, and kiwi's actinidin enzyme continues breaking down proteins in the juice after extraction. Stored in an airtight container in the refrigerator, kiwi juice is best within 24 hours and acceptable up to 48 hours — but color, flavor, and vitamin C all decline noticeably by day two.

Cold press juice keeps slightly longer than centrifugal because less oxidation occurs during extraction. Glass containers seal better than plastic for extended storage.

Kiwi's bright, tart flavor works well as a modifier rather than a base. It pairs naturally with apple (softens the tartness), cucumber (dilutes sweetness, adds freshness), and pineapple (amplifies tropical notes). Ginger is a classic addition — a small knob balances kiwi's acidity.

For a green juice application, kiwi adds vitamin C and sweetness to spinach or kale bases without the heavy earthiness of apple. It also blends well with lime and mint for a cleaner, more aromatic profile. Most people use 2–4 kiwis in a multi-ingredient juice rather than juicing kiwi solo.

Yes — kiwi juice is among the highest vitamin C sources you can juice. At roughly 112mg per 100ml, a single 8 oz glass of cold-pressed kiwi juice delivers approximately 250–270mg of vitamin C — more than two to three times the daily recommended intake (65–90mg for adults).

For comparison, orange juice contains about 50mg per 100ml, and lemon juice around 40mg. Kiwi's vitamin C is also notably heat-stable compared to other fruits, though slow juicing still preserves more than centrifugal extraction. If you're juicing for immune support or collagen synthesis, kiwi is one of the most efficient sources in the category.