How to Grow Kiwi Hayward

Kiwi Hayward

Actinidia deliciosa 'Hayward'

vine

Hayward is the most commercially cultivated kiwifruit variety, prized for its large, sweet-tart fruit with excellent flavor and storage capability. This vigorous deciduous vine produces fuzzy brown-skinned fruits with bright green flesh and tiny black seeds. It requires a pollinator vine (typically 'Tomuri' male) to set fruit.

Growing Conditions

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

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Water: Consistent moisture during growing season; requires about 1-2 inches per week. Keep soil evenly moist but not waterlogged. Reduce watering in winter dormancy.

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Spacing: 12 inches

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Days to maturity: 1095 days (3 years from planting to first substantial fruit production)

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Planting depth: Plant at same depth as root ball; crown should be at soil level

Soil

Type: Well-draining loamy soil with good organic matter

pH: 6.0-6.8

Amendments:

Compost or aged manure Peat moss for moisture retention Perlite or coarse sand for drainage Balanced fertilizer (10-10-10)

Growing Zones

Find your zone →

Thrives in zones 8-10; marginal in zone 7 with winter protection; requires 600+ chilling hours

8a 8b 9a 9b 10a

Growth Stages

Establishment (Year 1)

12 months

Young vine develops root system and initial vine growth; produces vigorous green shoots

Plant in spring; install sturdy trellis or pergola; stake vine to train upward; pinch growing tips to encourage branching; do not fruit

Vegetative Growth (Year 2)

12 months

Vine becomes more established with thicker stems and increased leaf coverage; training framework develops

Continue training onto support structure; prune to establish main cordons; fertilize monthly during growing season; continue to remove flowers to redirect energy

Flowering (Year 3-4, Spring)

2-3 weeks

Small, fragrant white to pale yellow flowers appear in clusters along fruiting canes; requires pollinator vine in proximity

Ensure pollinator vine is blooming simultaneously; hand-pollinate if necessary using soft brush; thin flower clusters to reduce fruit load for larger fruit size; provide pollinator vine with same care

Fruit Development (Summer)

12-14 weeks

Green fruits develop rapidly after pollination; grow to golf-ball size by mid-summer, reaching full size by late summer

Thin fruit to 6-8 inches apart for larger, higher-quality fruits; maintain consistent watering; fertilize with balanced or higher potassium formula; manage vine canopy with selective pruning for light penetration

Harvest Readiness (Fall)

6-8 weeks

Fruits remain on vine until frost; skin turns brownish, flesh softens slightly while still firm

Harvest before hard freeze (when fruit still has slight firmness); mature fruit will ripen off-vine in cool storage; handle carefully to avoid bruising; reduce watering as dormancy approaches

Companion Planting

Plan your garden →

Plant with:

Borage Nasturtium Comfrey Garlic Chives Marigold

Avoid planting near:

Black walnut (allelopathic) Fennel Dill Lavender (competing for water) Dense shade-producing trees

Common Pests

Wrap base of vine with protective barriers; monitor for sawdust-like frass; inject Bt or spinosad into tunnels; remove infested canes
Spray with horticultural oil or insecticidal soap; encourage beneficial insects; prune infested growth
Dormant oil spray in winter; horticultural oil in growing season; prune out heavily infested branches
Increase humidity; spray with water to knock off; use miticide if severe; encourage predatory mites
Ensure excellent drainage; avoid overwatering; plant on slopes or raised beds; apply fungicide to soil if detected early
Prune infected branches below canker; sterilize tools between cuts; remove and destroy affected wood; avoid overhead watering

Uses

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Fresh fruit and desserts

Culinary

Sweet-tart fruit eaten fresh, added to fruit salads, smoothies, and desserts. The bright green flesh is visually striking and can be used as garnish or in decorative presentations. [source]

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Digestive health and vitamin C

Medicinal

Rich in actinidin, a natural protease enzyme that aids protein digestion. High vitamin C content (about 92.7 mg per 100g) supports immune function and antioxidant defense. [source]

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Natural meat tenderizer

Household

The actinidin enzyme in kiwifruit effectively tenderizes tough cuts of meat. Can be used as a natural alternative to commercial meat tenderizers in marinades. [source]

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Sleep and serotonin support

Medicinal

Contains serotonin precursors and antioxidants that may support better sleep quality. Some studies suggest kiwifruit consumption improves sleep onset and duration. [source]

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Juice, jam, and preserves

Culinary

Processed into fresh juice, smoothie bases, jams, and preserves. The pectin content makes it suitable for jam-making without added gelling agents. [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 late September to October, before hard freeze, when fruit is still slightly firm to the touch. Hayward fruits mature off the vine, so pick at hard-ripe stage. Store at 31-32°F with high humidity (90%+); can be kept for 5-8 months in proper cold storage. Ripen at room temperature (68-72°F) for 3-7 days before eating. Test readiness by gentle pressure—should yield slightly to thumb pressure when ripe.

Fun Facts

🌱 Hayward was developed in New Zealand in the 1950s and is named after the horticultalist Hayward Wright; it became the global standard commercial variety by the 1970s.
🌱 Kiwifruit is actually a berry botanically classified as a type of pepo fruit, and the Hayward variety can produce 40-60 pounds of fruit per mature vine annually.
🌱 The fruit continues to ripen after harvest, making it ideal for commercial storage and distribution; Hayward's thick skin and excellent storage life made it the ideal export variety for establishing kiwifruit industries worldwide.

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