Description Kiwis, scientifically known as Actinidia deliciosa, are small, oval-shaped fruits recognized for their unique flavour and vibrant green flesh speckled with tiny black seeds. They are encased in a thin, fuzzy brown skin, which is typically peeled away to reveal the bright and tangy interior. Kiwis have a refreshing taste that is often described as a blend of strawberry, banana, and melon, making them a popular choice for fruit salads, desserts, and as a garnish.

Origin and History Native to China, where they were originally known as "Chinese gooseberries," kiwis were introduced to New Zealand in the early 20th century. New Zealand farmers began cultivating them commercially and eventually renamed the fruit after their national bird, the kiwi, due to the fruit's small, brown, and fuzzy appearance. Today, kiwis are grown in various parts of the world, including Italy, Chile, Greece, and the United States. Nutritional Benefits Kiwis are a nutritional powerhouse, packed with vitamins, minerals, and antioxidants. They are especially rich in Vitamin C, providing more than the daily recommended intake in just one serving. Additionally, kiwis offer a good amount of dietary fibre, Vitamin K, Vitamin E, potassium, and folate. These nutrients contribute to various health benefits, such as boosting the immune system, aiding digestion, and promoting heart health.

Varieties There are several varieties of kiwis, with the most common being the Hayward kiwi, characterized by its vibrant green flesh and sweet-tart flavour. Other varieties include the Golden kiwi, which has a smooth, bronze skin and a sweeter, yellow flesh, and the Hardy kiwi, a smaller, grape-sized variety with smooth, edible skin and a similar taste to the green kiwi. Cultivation Kiwis grow on woody, twining vines that require a temperate climate with well-drained soil and plenty of sunlight. They are typically harvested in the fall when they reach full size but are still firm to the touch. Proper storage of kiwis involves keeping them at a cool temperature to extend their shelf life and prevent over-ripening.

Uses Kiwis can be enjoyed in numerous ways: Fresh: Eaten raw, either sliced or scooped out with a spoon. Smoothies and Juices: Blended into drinks for a nutritious boost. Salads: Added to fruit or green salads for a refreshing twist. Desserts: Used in tarts, cakes, and as a topping for yogurt and ice cream. Culinary: Used as a natural meat tenderizer due to the presence of the enzyme actinidin.

How To Grow

1. Choose the Right Variety There are two main types of kiwis to consider: Hardy Kiwi (Actinidia arguta): Suitable for cooler climates, smaller fruits with smooth, edible skin. Common Kiwi (Actinidia deliciosa): Larger fruits with fuzzy skin, needs a warmer climate.

2. Site Selection Sunlight: Choose a location that receives full sunlight for at least 6-8 hours a day. Soil: Well-drained, fertile soil with a pH between 5.5 and 7.0 is ideal. Space: Ensure enough space for the vines to spread, as kiwis require trellising and can grow quite large.

3. Planting Timing: Plant kiwi vines in late spring after the danger of frost has passed. Spacing: Space plants about 10-15 feet apart to allow for growth and airflow. Planting Hole: Dig a hole twice as wide and as deep as the root ball. Mix in compost or organic matter to enrich the soil. Planting Depth: Place the vine in the hole so that the top of the root ball is level with the ground surface. Fill in with soil and water thoroughly.

4. Trellising Support System: Install a sturdy trellis or arbor system to support the heavy vines. A T-bar or pergola style works well. Training: As the vines grow, train them to climb the support structure by tying them loosely with garden twine.

5. Watering Regular Watering: Keep the soil consistently moist but not waterlogged. Water deeply once a week during dry periods. Mulching: Apply a layer of mulch around the base of the plants to retain moisture and suppress weeds.

6. Fertilizing Initial Feeding: Apply a balanced fertilizer (10-10-10) at planting time. Ongoing Feeding: Fertilize in early spring and again in mid-summer with a balanced fertilizer. Avoid high-nitrogen fertilizers, which can promote excessive foliage at the expense of fruit.

7. Pruning First Year: Focus on training the main vine to the trellis. Remove any side shoots. Subsequent Years: Prune in late winter before new growth begins. Remove any dead or weak wood and thin out overcrowded branches to improve air circulation. Maintenance Pruning: Regularly trim back excessive growth to keep the vines manageable and encourage fruit production.

8. Pollination Male and Female Plants: Kiwi plants are dioecious, meaning male and female flowers are on separate plants. Plant at least one male for every 6-8 female plants to ensure pollination. Bee Activity: Encourage bees by planting other flowering plants nearby to improve pollination rates.

9. Pest and Disease Management Common Pests: Watch for pests like aphids, spider mites, and leaf rollers. Use insecticidal soap or neem oil if infestations occur. Diseases: Prevent fungal diseases by ensuring good air circulation and avoiding overhead watering.

How/When To Harvesting

1. Determine Ripeness Size and Firmness: Kiwis should be full-sized and firm to the touch. Harvesting too early will result in hard, underdeveloped fruit. Colour: For fuzzy kiwis (Actinidia deliciosa), the skin should have a uniform brown colour. For hardy kiwis (Actinidia arguta), the skin will be smooth and green. Sugar Content: If you have access to a refractometer, measure the sugar content of a sample fruit. Kiwis are usually ready to harvest when the sugar content is around 6-8 Brix.

2. Timing Late Fall: Kiwis are typically ready to harvest in late fall before the first frost. The exact timing depends on your local climate and the specific variety you are growing.

3. Harvesting Tools Needed: Use a pair of clean, sharp pruning shears or scissors to avoid damaging the vines or fruit. Technique: Cut the fruit stalk close to the vine, leaving a small stem attached to the fruit. This helps to prevent bruising and extends the storage life of the kiwi. Handle with Care: Place harvested kiwis gently into a basket or box lined with a soft material to avoid bruising.

4. Post-Harvest Handling Sorting: Sort through the harvested kiwis, separating any damaged or overripe fruit from the healthy ones. Cleaning: If necessary, gently wipe the fruit with a damp cloth to remove any dirt or debris. Do not wash the fruit until you are ready to eat it, as excess moisture can promote decay.

5. Ripening Indoors: Place the firm kiwis in a cool, dry area to allow them to ripen slowly. They can be stored in a single layer in a fruit tray or basket. Speeding Up Ripening: To speed up the ripening process, place kiwis in a paper bag with an apple or banana. These fruits release ethylene gas, which accelerates ripening.

6. Storage Refrigeration: Once the kiwis are ripe, store them in the refrigerator to extend their shelf life. Ripe kiwis can last up to a month when refrigerated. Freezing: For long-term storage, kiwis can be frozen. Peel and slice the fruit, then lay the slices on a baking sheet to freeze individually before transferring them to a freezer-safe bag or container.