Kiwi Plant Kiwidoo (female) - Actinidia deliciosa

Kiwi (Actinidia deliciosa) Kiwidoo is a female variety that produces clusters of brown and fuzzy fruits, particularly aromatic and rich in vitamins, with an elongated shape and green flesh. This female variety requires the proximity of a male plant to bear fruit. This lovely liana will be trained along a pergola or on a support strong enough to bear the weight of the fruit-covered vegetation. Ideally planted in autumn or all year round, excluding frost, for a harvest around October, starting from the 4th or 5th year. The male kiwi 'Tomuri' will be a good pollinator.

The Kiwi (Actinidia chinensis or deliciosa), also known as Chinese gooseberry, yang tao or vegetable mouse, is the fruit of the Actinidia plant. It belongs to the Actinidiaceae family, just like its cousin the Kiwai (Actinidia arguta). Originating from China, the kiwi is a vigorous climbing vine that can grow up to 3m (10ft) per year under favourable conditions. This climbing plant should be trained on a solid support, such as a wall with sturdy wires, a trellis, a pergola, a tree trunk, or a fence. It can reach a height of 6m (20ft) and a spread of 4m (13ft) and requires pruning to control its growth.

Some varieties are self-fertile (male and female flowers on the same plant) and can be planted alone. Other varieties bear either male or female flowers and require the presence of a plant of the opposite sex for pollination. One male plant can pollinate around 5 to 6 female plants. Only the female plants produce fruits. The Kiwidoo cultivar only bears female flowers.

The Kiwi Kiwidoo is hardy up to -10°C (14°F) but is sensitive to late frosts, as the buds freeze at -5°C (23°F). Its foliage is deciduous and falls in autumn. The twining stems bear large ovate and entire leaves, dark matte green on the upper side and lighter underneath, covered with small red hairs, just like the stems. In May-June, from the third or fourth year of cultivation, clusters of fragrant flowers appear on the previous year's branches. These flowers have broad cream-white petals, measuring 4cm (2in) in width. The female flowers have white stigmas.

The flowering is followed by the formation of large ovoid fleshy berries, weighing 30 to 50g. The thin skin is brown, light, and velvety for varieties derived from Actinidia deliciosa. The flesh is green, juicy, slightly sweet but deliciously tangy, and contains numerous small black seeds. Kiwi is rich in vitamin C, fibre, and minerals such as potassium, magnesium, and calcium. The harvest takes place in autumn, before the frosts. The fruits can be picked even when they are still green as they continue to ripen after harvest. They can be stored well at a cool temperature of 5°C (41°F), in a cellar, for over a month. Kiwi is ripe when it is soft to the touch. Place the kiwis next to apples or bananas to accelerate their ripening. Once peeled, kiwi can be enjoyed on its own or mixed with other autumn fruits, made into jams, or used to decorate pies and certain savoury dishes.

To save space, plant a male plant at the base of a pole or a pylon: it will climb and elongate without taking up too much ground space.