Hardy Kiwi Purpurea (female) - Actinidia arguta

The Purpurea Siberian Kiwi (Actinidia arguta) is a female variety of American origin recently introduced to Europe, producing smooth-skinned kiwais with purple skin and violet flesh. The presence of a male kiwai nearby will allow for pollination. The taste qualities of this kiwai are remarkable, with a wide range of uses in cooking. Their sweet, flavourful, and tender flesh is rich in calcium and vitamin C. The smooth and thin skin allows the fruit to be eaten whole. These mini kiwis are harvested when ripe, in September-October. The branches of kiwais or Siberian kiwis need support: trellis, pergola, arbour, or taught wires.

Just like the Kiwi (Actinidia chinensis or deliciosa), the Kiwai (Actinidia arguta), also known as Siberian Kiwi or Hardy Kiwi, belongs to the Actinidiaceae family. It originates from Asia and produces long branches that can reach 4 to 6 metres (13 to 20 feet) in length. It is a very hardy plant (down to -20°C (-4°F)). The branches of the Kiwai bear green heart-shaped leaves that are 8 to 10cm (3 to 4in) long. Deciduous, they fall off in autumn. In June-July, creamy white nectar-rich flowers with purple anthers appear at the axils of the leaves, grouped in threes.

The fruits of the Purpurea Siberian Kiwi are elongated, 2.5 to 4cm (1 to 2in) in diameter, with smooth and thin skin. They reach maturity in September-October. They can be stored for one to two weeks after harvesting. The flesh, with its violet hue, is sweet, flavourful, slightly tart, reminiscent of the taste of gooseberries. Fruiting begins 2 to 3 years after planting. The Purpurea arguta kiwi needs the proximity of a male plant to bear fruit. The Weikii arguta kiwi will be an excellent pollinator. Like the Kiwi, one male plant can fertilise 4 to 5 female plants. Yield can reach up to 40kg per plant.

The fruits can be enjoyed whole, straight from the garden. They also keep well for about two weeks in the refrigerator. The Kiwai can be eaten fresh or can be enjoyed in tarts, fruit salads, dairy desserts, jams, jellies, compotes, fruit juices, and cocktails. It enhances poultry dishes.

Its luxuriant foliage, fragrant flowering, and the generosity of its branches make the Kiwai both useful and ornamental in the garden. This plant needs to be trained on a sturdy support such as taught wires on a frame, a trellis, an arbour, or a fence. It prefers rich and light soil that doesn't dry out in summer, lime-free, and a sunny exposure.