Description
Appearance and Origin
The Kiwi, botanically known as Actinidia deliciosa, is a fast-growing vine plant belonging to the family Actinidiaceae. Originally from China, where it is known as “Mihoutao,” the fruit was later cultivated in New Zealand and gained worldwide fame under the name “Kiwi.” The fruit is oval, about the size of a chicken egg, with a hairy, brown skin and green or golden flesh containing small, edible black seeds.
Growth
It is a perennial, deciduous climbing plant that can reach a height of up to 9 meters. It is characterized by strong, woody tendrils that cling to fences, trellises, or other structures. The leaves are heart-shaped and dark green, while the flowers are small, cream-colored, and fragrant.
Cultivation and Care
Plants prefer a sunny location with well-drained soil rich in organic material. They require sufficient space to climb and are often trained on trellises or wires to support their tendrils. Care includes regular watering, especially during fruiting, as well as occasional fertilizing and pruning to control growth and promote fruiting.
Taste, Use, and Fruit
The fruit has a sweet-tart taste and is rich in vitamin C, fiber, and other nutrients. It can be eaten raw, processed into juices, smoothies, salads, or desserts, or used as a decoration. The fruit is popular for both its taste and decorative effect.
Harvest Time
They typically begin to bear fruit about 3 to 4 years after planting, although this can vary depending on the variety and growing conditions. The harvest time for ripe kiwis is typically in late autumn or early winter, usually between October and December.
Pollination
The plant is dioecious, meaning male and female flowers occur on separate plants. To produce fruit, the presence of at least one male plant near a female plant is required. Pollination mainly occurs through bees and other pollinating insects.
