Kiwi fruits, often simply called “kiwis,” belong to the genus Actinidia and are best known for their vibrant green or golden flesh, tiny black seeds, and refreshing sweet-tart taste. The most widely cultivated species is Actinidia deliciosa, though others like A. chinensis (gold kiwifruit) and A. arguta (hardy kiwiberry) also play significant roles in commercial and local production. Native to the temperate regions of China, kiwis have spread across the world, becoming a staple fruit in both fresh markets and processed products.
Originally called the “Chinese gooseberry,” the fruit was introduced to New Zealand in the early 20th century, where it was renamed “kiwifruit” after the country’s national bird, the kiwi. This rebranding helped boost its global appeal, and today, New Zealand remains one of the largest exporters alongside countries like Italy, China, Greece, and Chile. Over time, plant breeders have developed new cultivars, such as golden and red kiwis, to diversify the market and cater to different consumer preferences.
Kiwi plants are vigorous, woody vines that can grow rapidly if provided with proper support and conditions. They thrive in temperate climates with adequate winter chilling but are sensitive to frost and strong winds. The vines are dioecious, meaning that male and female plants are separate, and both are needed for fruit production, unless self-fertile cultivars are chosen. Depending on the species and management, kiwi plants can live for decades, with commercial orchards often remaining productive for 30 years or more.
Nutritionally, kiwifruits are exceptionally high in vitamin C, often surpassing oranges in concentration, and provide dietary fiber, vitamin K, vitamin E, and folate. Their antioxidant properties contribute to improved immunity, better digestion, and overall health benefits.
Types of Kiwi Fruits
Hayward Kiwi (Actinidia deliciosa ‘Hayward’)
The most widely cultivated variety, Hayward is the large, fuzzy, green-fleshed kiwi seen in supermarkets worldwide. It has a sweet-tart flavor, stores well, and accounts for the majority of global production.
Bruno Kiwi
This cultivar produces smaller, elongated fruits with brown fuzzy skin and green flesh. It has high vitamin C content and is often used for processing into juice and jams.
Abbott Kiwi
Abbott kiwis are medium-sized, round, and slightly earlier to ripen than Hayward. They have a sweet, tangy flavor and are grown in smaller quantities, mainly for local markets.
Monty Kiwi
Monty is a late-ripening cultivar with slightly smaller fruits and strong vines. Its fruit is suitable for both fresh consumption and processing.
Allison Kiwi
This cultivar is rounder in shape, with a good balance of sweetness and acidity. Allison matures earlier than Hayward, making it attractive for growers who want an extended harvest season.
Gold Kiwi (Actinidia chinensis)
Gold kiwis have smooth, bronze skin and bright yellow flesh with a sweeter, tropical flavor compared to green kiwis. Popular cultivars include “Zespri Gold” from New Zealand.
Red Kiwi (Actinidia chinensis var. rufopulpa)
A striking variety with greenish-yellow flesh and a red ring near the core. It is sweeter than green kiwis and is gaining popularity in China and Europe for its unique appearance.
Hardy Kiwi (Actinidia arguta)
Also known as “baby kiwi” or “kiwiberry,” this small, grape-sized fruit has smooth, edible skin and sweet flesh. It can be eaten whole and grows in colder climates than standard kiwis.
Arctic Kiwi (Actinidia kolomikta)
This extremely cold-hardy species can survive temperatures as low as –40°C. The fruits are small, smooth-skinned, and sweet, while the vine’s variegated pink-and-white leaves add ornamental value.
Ken’s Red Kiwi (Actinidia arguta ‘Ken’s Red’)
A hybrid hardy kiwi with reddish skin and red-fleshed interior. It has a rich, berry-like sweetness and is prized for its unusual color and flavor.
Issai Kiwi (Actinidia arguta ‘Issai’)
A self-fertile hardy kiwi variety from Japan, Issai produces small, smooth-skinned fruits that can be eaten whole. It’s especially popular for home gardens due to its compact growth.
Jintao Kiwi
A golden-fleshed kiwi variety developed in China, Jintao is less acidic and sweeter than green kiwis. It has smooth skin and is being commercialized as a premium fruit.
Boskoop Kiwi (Actinidia arguta ‘Boskoop’)
A hardy kiwi cultivar from Europe, Boskoop produces slightly larger kiwiberries with smooth, green skin and a sweet flavor. It is suitable for colder climates.
Purple Kiwi (Actinidia melanandra)
A rare species native to China, the purple kiwi has reddish-purple skin and flesh. Though not widely cultivated, it is being researched for breeding new ornamental and edible varieties.
Elmwood Kiwi (Actinidia deliciosa ‘Elmwood’)
A cultivar similar to Hayward but with larger, oval-shaped fruits. It has a mild, sweet flavor and is popular among growers for its strong vines and consistent yields.
Abbott Seedless Kiwi
A seedless selection of the Abbott variety. While less common, seedless kiwis are being trialed in markets that prefer fruits without the crunch of seeds.
Saanichton 12 Kiwi
A Canadian cultivar developed in British Columbia, it is hardy and produces green, fuzzy kiwifruits with excellent flavor. It performs well in cooler climates compared to Hayward.
Blake Kiwi
A cultivar that ripens earlier than Hayward, producing medium-sized fruits with a slightly more acidic taste. Blake is often used to extend the harvest season.
Koryoku Kiwi (Actinidia arguta ‘Koryoku’)
A Japanese hardy kiwi cultivar producing smooth-skinned, sweet fruits about the size of grapes. It is highly productive and ideal for fresh eating.
Changjiang Kiwi
A Chinese variety of Actinidia chinensis, Changjiang has golden-yellow flesh and a sweet, aromatic flavor. It is increasingly planted in Asia for commercial production.
Golden Sunshine Kiwi
A premium golden-fleshed kiwi with smooth bronze skin and a sweeter, tropical-like flavor profile. It is grown mainly in China and New Zealand under controlled marketing.
Golden Dragon Kiwi
Another yellow-fleshed variety of A. chinensis, known for its elongated fruit shape and very sweet taste. It is marketed as a luxury fruit in parts of Asia.
Weiki Kiwi (Actinidia arguta ‘Weiki’)
A German hardy kiwi cultivar with smooth skin and green flesh. It produces abundant small fruits and is popular in Europe for fresh eating.
Ananasnaya Kiwi (Actinidia arguta ‘Ananasnaya’)
Often called “Anna,” this hardy kiwi cultivar is one of the most popular kiwiberries. It has a reddish blush on the skin and a flavor reminiscent of pineapple, hence the name.
Geneva Kiwi (Actinidia arguta ‘Geneva’)
A hardy kiwi cultivar developed in New York, Geneva produces early-ripening, smooth-skinned fruits with excellent sweetness. It is widely planted in cold regions.
Dumbarton Oaks Kiwi (Actinidia arguta ‘Dumbarton Oaks’)
An ornamental hardy kiwi cultivar grown in the U.S. It produces small, edible fruits but is often planted for its vigorous growth and ornamental foliage.
Jumbo Kiwi (Actinidia arguta ‘Jumbo’)
A hardy kiwi cultivar from Italy, Jumbo produces larger-than-average kiwiberries with smooth skin and sweet flavor. Its size makes it attractive for fresh markets.
Rossana Kiwi (Actinidia arguta ‘Rossana’)
Another Italian hardy kiwi cultivar, Rossana is known for its productivity and medium-sized, smooth-skinned fruits with a rich, sweet flavor.