Yellow Kiwi Plant Minkigold (female) - Actinidia chinensis

Actinidia chinensis 'Minkigold' is a variety of kiwi that produces golden fruits with yellow flesh and a slight apple-like fragrance. This is a female plant, requiring the proximity of a male plant 'Minkimale' for pollination. It is a recent variety from French breeder Marionnet. The kiwi needs to be trained along a pergola, trellis, or arbor. Planting is ideally done in autumn or year-round in frost-free conditions, for a harvest around November, starting from the 4^th or 5^th year.

The Kiwi (Actinidia chinensis or deliciosa), also known as the Chinese gooseberry, yang tao, or vegetable mouse, belongs to the actinidiaceae family, just like its cousin the Kiwai (Actinidia arguta). Originally from China, the kiwi is a vigorous climbing vine that can grow 3m (10ft) per year under favourable conditions. This climbing plant needs to be trained on a sturdy support, such as a wall with strong 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, but 'Minkigold' requires the presence of a male plant nearby to produce fruits. One male plant can pollinate approximately 5 to 6 female plants.

The Kiwi is very hardy, able to withstand temperatures down to -15°C (5°F), but is sensitive to late frosts as the buds freeze at -5°C (23°F). Its foliage is deciduous. The stems bear large ovate leaves covered, as well as the stems, with small red hairs. In May-June, from the third or fourth year of cultivation, clusters of flowers appear on the previous year's branches. These are fragrant flowers with wide petals, cream-white in colour. The flowers have white stigmas. The flowering is followed by the formation of large fleshy ovate berries, weighing approximately 60 grams. The thin skin is smooth for the Actinidia chinensis species. The flesh of 'Minkigold' fruits is yellow, with numerous small black seeds. Kiwi is rich in vitamin C, dietary fibre, and minerals such as potassium, magnesium, and calcium.

Harvesting takes place around November, before the frost. The fruits can be picked even if they are still green as they continue to ripen after harvesting. They can be stored well at a cool temperature of 5°C (41°F), in a cellar, for over a month. The Kiwi is ripe when it is soft to the touch. Place kiwis next to apples or bananas to speed up their ripening. Once peeled, 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.