How to Grow Kiwi

Kiwi

Actinidia deliciosa

vine

Kiwi is a vigorous, deciduous vine that produces fuzzy, brown-skinned fruits with bright green flesh and tiny edible seeds. Native to China, it has become a popular fruit crop in temperate regions worldwide. The plant is ornamental as well, featuring attractive heart-shaped leaves and fragrant flowers.

Looking for a specific variety?

Hayward Bruno Abbott Monty Jenny Arctic Beauty

Growing Conditions

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Sun: Full sun, 6-8 hours daily minimum; afternoon shade beneficial in hot climates

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Water: Consistent moisture during growing season; 1-2 inches per week. Avoid waterlogging. Reduce watering in winter. Young vines need regular watering; established plants are moderately drought-tolerant.

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Spacing: 10 inches

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Days to maturity: 1095-1460 days (3-4 years before first significant harvest)

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Planting depth: Set transplants at same depth as container; seeds sown 0.25 inches deep

Soil

Type: Well-draining loamy soil with good organic matter content

pH: 6.0-6.8

Amendments:

compost aged manure peat moss perlite or grit for drainage

Growing Zones

Find your zone →

Thrives in zones 7b-9b; some cold-hardy varieties tolerate zone 6

7b 8a 8b 9a 9b

Growth Stages

Establishment

First season through year 2

Young vines develop initial root systems and shoot growth; foliage is sparse and vine appears delicate

Provide sturdy trellis support immediately. Water regularly. Apply 2-3 inches of mulch. Prune to single main stem initially.

Vegetative Growth

Year 2-3

Vigorous stem and leaf development; vine rapidly covers trellis structure with heart-shaped leaves

Train stems along support structure. Prune side shoots to encourage main framework. Apply balanced fertilizer monthly during growing season. Monitor for pests.

Flowering

4-6 weeks in late spring

Small, fragrant, cream-colored flowers appear in leaf axils in late spring; male and female flowers on separate plants (dioecious)

Ensure both male and female plants present for pollination (1 male per 5-8 females recommended). Bees and other insects facilitate pollination. Reduce nitrogen fertilizer to encourage flowering.

Fruit Development

4-5 months

Small fuzzy fruits develop from pollinated flowers; gradually enlarge and ripen over summer and early fall

Thin fruits to 4-6 inches apart to promote larger individual fruits. Maintain consistent water. Fertilize with balanced formula every 3-4 weeks. Provide shade cloth in extreme heat.

Ripening & Harvest

Late September through November

Fruits reach full size and color; firm at first, gradually soften as sugar content increases

Harvest when fruit yields slightly to pressure. Green kiwis can be picked slightly before peak ripeness and ripened indoors. Reduce watering slightly to concentrate sugars.

Companion Planting

Plan your garden →

Plant with:

nasturtium marigold garlic chives mint dill borage

Avoid planting near:

fennel grapes some stone fruits that may compete for water

Common Pests

Remove affected leaves; apply neem oil or spinosad in early spring; encourage natural predators
Increase humidity; spray with strong water; apply insecticidal soap or neem oil; maintain good air circulation
Use baited traps; harvest ripe fruit promptly; remove damaged fruits; apply spinosad if infestation severe
Remove infested branches; apply dormant oil spray in winter; use horticultural oil in growing season
Spray with neem oil; apply insecticidal soap; introduce natural predators like ladybugs

Uses

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Fresh fruit and smoothies

Culinary

Kiwis are eaten fresh, added to fruit salads, blended into smoothies, and used as toppings for yogurt and desserts. The bright green flesh and small black seeds are edible and add visual appeal to dishes. [source]

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Digestive health and vitamin C content

Medicinal

Kiwis contain actinidin, a protease enzyme that aids protein digestion, and are exceptionally rich in vitamin C for immune support. Regular consumption may improve digestive function and provide antioxidant benefits. [source]

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Baking and jam making

Culinary

Kiwi pulp can be made into jams, jellies, and preserves. Fresh kiwi adds flavor to baked goods, though its high enzyme content means it should not be added to dishes with dairy before cooking. [source]

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Natural meat tenderizer

Household

The actinidin enzyme in kiwi fruit acts as a natural meat tenderizer. Fresh kiwi pulp can be rubbed on meat before cooking to improve tenderness. [source]

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Ornamental support for pollinators

Wildlife

Kiwi flowers provide nectar and pollen for bees and other pollinators in late spring. The dense vine structure offers nesting and shelter habitat for birds. [source]

This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.

Harvest Tips

Harvest in fall when fruits are firm but yield slightly to thumb pressure. Kiwis do not ripen on the vine and should be picked 1-2 weeks before peak eating ripeness. Store unwrapped at room temperature (68-70°F) for 5-7 days to soften, or refrigerate for extended storage (up to 2-3 weeks). Ripe kiwis can be identified by a slight yielding to gentle pressure and sweet aroma.

Fun Facts

🌱 Kiwi vines are dioecious, meaning individual plants produce either male or female flowers. You need at least one male plant pollinating 5-8 female plants to produce fruit, making plant selection crucial for home growers.
🌱 The enzyme actinidin in kiwi is so powerful it can dissolve gelatin; therefore, fresh kiwi cannot be added to gelatin desserts without cooking it first, as the enzyme breaks down the gelatin structure.
🌱 Originally called 'Chinese gooseberries,' the fruit was renamed 'kiwi' by New Zealand exporters in the 1950s after New Zealand's national bird, helping it become a major commercial crop for that country.

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