Kiwi Plant Petit Homme (male) - Actinidia deliciosa

The female Kiwi (Actinidia deliciosa) 'Petit Homme' differs from the variety 'Hayward', to which it is closely related, by its faster fruiting, starting in the 3rd year, its higher yield and more regular production. The harvest takes place in October and can continue until the first frost. The fruits, light brown with a fuzzy skin, are ovoid in shape, with a diameter of 4 to 5 cm (2in) and a length of 5 to 6 cm (2in), weighing approximately 50 grams. They contain juicy green flesh, with a sweet and fruity flavour. To bear fruit, this female variety requires the proximity of a male plant such as the cultivar ‘Tomuri’. Plant ideally in autumn or throughout the year, excluding the frosty period.

Highly appreciated when eaten fresh, the kiwi contains twice as much vitamin C as an orange, making it a source of energy before winter. It also keeps very well.

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). Originally from China, the kiwi is a vigorous climbing liana, capable of growing 3m (10ft) per year under favorable 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 5m (16ft) and a spread of 10m (33ft), 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 about 5 to 6 female plants. Only female plants produce fruit. The ‘Petit Homme’ cultivar only bears female flowers.

The 'Petit Homme' Kiwi is hardy up to -15°C (5°F), but it is sensitive to late frosts, as the buds freeze at -5°C (23°F). Its foliage is deciduous and falls in autumn. The voluble stems bear large ovate leaves, dark matte green on the upper side and lighter underneath, covered with small red hairs, just like the stems. In the third year of cultivation, clusters of flowers appear in May-June on the previous year's branches. These slightly fragrant flowers have wide 4 cm (2in) petals and are cream-white in colour. Female flowers have white stigmas.

The flowering is followed by the formation of large fleshy berries, ovoid in shape, weighing approximately 50 grams. The skin is thin and light brown in colour. They are covered in soft and smooth hairs, like all fruits from varieties derived from Actinidia deliciosa, as opposed to those from varieties derived from Actinidia arguta which have smooth skin. The flesh is green, juicy, sweet, without acidity, and contains numerous small black seeds. Kiwi is rich in vitamin C, dietary fibre, and minerals such as potassium, magnesium, and calcium. Harvesting takes place from October to early November, before the frost.

The fruits can be picked even when still green, as they continue to ripen after harvest. They keep well when stored in a cool place at 5°C (41°F), such as a cellar, for over a month. The Kiwi is ripe when it is soft to the touch. Place the kiwis next to apples or bananas to speed up their ripening. Once peeled, the kiwi can be enjoyed on its own or mixed with other autumn fruits, used in jams, or used to garnish pies and certain savory dishes.

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