How Do Kiwis Grow?

 

USDA Hardiness Zones: 

Actinidia deliciosa: Zones 7-9

Actinidia arguta: Zones 4-9

 

The kiwifruit, also known as the Chinese gooseberry, belongs to the Actinidiaceae family.

 

Fuzzy kiwi (Actinidia deliciosa) is the variety of kiwi most commonly found in supermarkets. In home gardens, this woody vine or shrub is best suited to USDA hardiness zones 7 to 9, and grows best in climates similar to those suited for wine grapes.

 

In cooler climates, the hardy kiwi is a better choice for a home garden. This woody vine (liana) is hardy in zones 4 to 9. As the skin of hardy kiwis does not have hair, the fruit can be eaten with the skin on. 

 

All kiwifruit require a winter chill to produce fruit, so they cannot be grown in areas warmer than zone 9. Kiwi vines grown from seed take about three years to produce fruit.

 

Seasonal Growth

Health Benefits

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Kiwifruit may be small, only 3 inches in length and weighing 4 ounces, but it is mighty in its nutritional benefits, rivaling the orange in vitamin C content.

 

The antioxidant, free radical-neutralizing powers of vitamin C help prevent against chronic inflammation, cancer, and conditions related to heart disease. 

The anti-inflammatory properties of vitamin C-rich foods like citrus and kiwi serve as a powerful ally in fighting respiratory symptoms, such as wheezing, associated with asthma.

 

In addition to being an excellent source of vitamin C, kiwi is a good source of the mineral potassium. Both vitamin C and potassium promote blood vessel health, lowering the risk of blood clots and cardiovascular disease. Eating 2 to 3 kiwis a day can lower triglyceride (blood fat) levels by up to 15 percent.

 

Kiwifruit is also high in vitamin E, known for its antioxidant properties and cholesterol-lowering abilities.

 

Two kiwis contain more fiber than a bowl of bran cereal. The fiber helps promote digestive regularity and overall health, reducing the risk of colon cancer, and lowering cholesterol.

 

Kiwi is a fat-free fruit that is low in carbohydrates.

 

Kiwis are also a good source of the minerals, magnesium and zinc. Magnesium boosts energy and promotes nerve and muscle health. Zinc promotes healthy skin, hair, eyes and nails, and also helps produce testosterone in men.

History

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Although kiwifruit (or Chinese gooseberry) is often associated with New Zealand, it is actually native to the Yangtze River valley region of northern China. It was not exported out of China until the 19th century, and arrived in the United States and New Zealand only at the turn of the 20th century.

 

In ancient China, the kiwifruit was prescribed medicinally to women after childbirth and young children to promote better health, due to its high nutritional and immunity-boosting content.

 

New Zealand farmer, Alexander Allison, is credited with growing the first kiwifruit in New Zealand circa 1910. Until the late 1950s, the fruit was commonly referred to as “Chinese gooseberry.” However, during the Cold War era, the political connotations of the “Chinese gooseberry” prompted a name change.  The “kiwifruit” received a re-branding from Auckland fruit-packing company, Turner & Growers, in 1959.  It was after the Kiwi, a flightless bird native to New Zealand.

 

Kiwifruit began to gain popularity in the United States in the 1970s.

 

Propagation

 

Kiwi vines can be grown from seed or propagated from cuttings.

 

Harvest

 

Kiwifruit attains its full size as early as August, but should not be harvested until late September through early November. The fruit needs time for its sugar content to increase and for the seeds to blacken. 

 

Because kiwi ripens after it has been removed from the vine, softness is not always a good indicator of when to harvest. Judge harvest time based on size and date. If in doubt, harvest one fruit and cut it open. If the seeds are black, the crop is ready to be harvested.

 

To harvest, snap the stem off at the base of the fruit.

 

Storage

 

Kiwis that are still hard when harvested can last up to two months if immediately placed in the refrigerator in a vented plastic bag. Store kiwi away from other fruit - which may emit ethylene and shorten the kiwi’s shelf life. 

 

To ripen, remove from the refrigerator and place in a vented bag at room temperature. Add an apple or banana to hasten ripening time.

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Fun Facts

 

Italy, New Zealand, Chile, Greece,  and France are the world’s leading producers of kiwifruit (FAOSTAT 2012).

 

Kiwifruit is eaten fresh, and often used as an ingredient in salads, smoothies and desserts.

 

Fuzzy kiwi varieties: Hayaward, Blake, Barbas, Darlene’s, Vincent.

Hardy kiwi varieties: Arctic Beauty, Geneva, Jenny, Issai, Ananasnaya, Dumbarton Oaks.

 

Grow it Yourself

 

Due to the fact that kiwi seeds require a specific chilling period to germinate, it is easier to propagate from cuttings or purchase seedlings. If growing from seed, allow 500 hours of chilling time for the seeds. 

 

Plant seedlings or cuttings in an outdoor bed in mid-April through mid-May after spring frost.

 

It is important to note that in order for kiwi plants to produce fruit, there must be male and female plants located near one another. The cultivar, “Jenny,” is self-fertile.

 

Cuttings should be 2 to 3 nodes long, from wood ½ inch in diameter, that is growing on shoots from the current season. Cut the wood below the lowest bud on the shoot and leave just one leaf at the top. Trim the shoot so that only ½ inch remains above the top leaf. Trim the bark from the bottom ½-¾ in of the cutting, dip in a rooting hormone and plant in a small pot for 60 days. Mist daily.

 

Transplant male and female plant seedlings or rooted cuttings into an outdoor bed prepared with trellises five feet tall. A horizontal wire system, like those used to grow grapes, works well. Choose a location that receives full sun and prepare soil with a rich, organic fertilizer.

 

Plant kiwi 10 feet apart, with one male for every 9 female plants. As the vine grows, train or tie the main vines along the trellis.

 

Water regularly during the first year to keep soil moist. After the first year, water only when soil is dry. Fertilize during the 2nd season of growth, using a balanced 10-10-10 fertilizer. 

 

Prune regularly, during both growth and the dormant seasons.