It’s genuinely a grape-sized kiwi for cold climates that you don’t have to peel because it’s not fuzzy!

Common Names: Kiwiberry
Botanical name: Actinidia arguta

• Cold hardiness zones: 4-9
• Soil PH: 5.5-7.5, prefers slightly acidic to neutral soil.
• Watering needs: Moderate, requires well-drained soil and regular watering, especially during dry periods.
• Food forest layer: Vine
• Which parts of the plant are eaten as food: The fruit is edible.
• Blooming Season: Late spring
• Harvest season/regularity: Early fall
• Fruiting age: Can start bearing fruit in 3-4 years after planting.
• Age of maturity (full size and peak fruiting): Around 5-6 years.
• Average mature yield: A mature plant can produce several hundred pounds of fruit under optimal conditions.
• Pollination for Fruit: Requires a male plant for pollination; usually, one male plant can pollinate up to eight female plants.
• Size at maturity: Can reach up to 20 feet in height and spread if given support to climb.
• Sun needs: Full sun to partial shade
• Preferred habitat: Prefers well-drained, fertile soil; can tolerate a range of soil types if drainage is good.
• Growth rate (vigor): Fast-growing once established.
• Natural reproductive rate (and methods): Propagates naturally by seeds and can be propagated by softwood cuttings.
• Propagation method: Softwood cuttings, grafting, or layering.
• Average life span: Can live and produce fruit for several decades if maintained properly.
• Good companion plants: Comfrey (for mulch and soil fertility), legumes (for nitrogen fixation), and other fruiting shrubs or trees that can provide partial shade.
• Plant family: Actinidiaceae
• Taproot: No, it has a fibrous root system.
• Predators: Susceptible to cats (which are attracted to the smell of its bark), deer, and some insects.
• Other common problems/solutions: Prone to fungal diseases like botrytis (gray mold); proper spacing and air circulation can help prevent issues.

Notes:

• Ecological functions/uses: Acts as a great source of nectar for bees during its blooming period. The dense foliage can provide habitat for various beneficial insects.
• Food uses: The berries are eaten fresh, and can also be used in jams, desserts, and salads. They are smaller and sweeter than the common kiwi and do not need to be peeled.
• Food Flavor/Taste: Sweet and similar to the common kiwi, but often described as more aromatic and complex.

Propagating Kiwiberry

Hardy kiwi, Actinidia arguta, can be propagated using a variety of methods. Here’s a comprehensive guide on how to do it:

Seed Propagation

• Collect Seeds: Get seeds from ripe hardy kiwi fruits. Clean and dry them.
• Stratification: Mix seeds with moist sand and store them in the refrigerator for about three to four months for cold stratification.
• Sowing: Plant the stratified seeds in a well-draining seed starting mix, covering them lightly with soil. Keep the soil moist and in a warm place.
• Germination: Seeds should start to sprout in two to four weeks. Make sure the seedlings get plenty of light once they emerge.

Cuttings

• Softwood Cuttings (Spring/Early Summer): Prepare 4-6 inch cuttings from new, yet to harden growth. Dip the cut end in rooting hormone and plant in a moist, well-draining propagation medium. Keep them in a warm, humid place with indirect light until they root in about four to eight weeks.
• Hardwood Cuttings (Late Fall/Winter): Take 8-12 inch cuttings from the current year’s growth. Plant them in moist sand or a peat and perlite mix, covering at least two nodes. Overwinter the cuttings with mulch or a cold frame, and transplant them in spring.

Layering

• Select a Flexible Stem: In spring, choose a long, flexible stem to bend to the ground.
• Prepare the Soil: Loosen the soil and enrich it with compost at the chosen spot.
• Wounding: Make a small wound on the underside of the stem or use a wire to encourage rooting.
• Burial: Bend and bury the wounded section 2-3 inches deep, leaving the tip exposed. Keep the area moist until roots develop, then cut and transplant the new plant.

Grafting

• Select Rootstock and Scion: Choose a healthy rootstock and a scion from a desirable kiwi variety.
• Grafting: Make matching cuts on both the rootstock and the scion. Join them, ensuring the cambium layers match up, and wrap the union securely.
• Aftercare: Protect the graft area and keep it moist. Remove any growth below the graft to prioritize the scion’s growth.

Each method has its advantages and the choice depends on the resources available, the number of plants desired, and personal preference. Starting with healthy parent plants and maintaining optimal growing conditions throughout the propagation process is crucial for success.

Recipes

Kiwiberry Sorbet

Ingredients:

• 2 cups hardy kiwi (kiwi berries), peeled and pureed
• 1 cup water
• 1 cup sugar
• Juice of 1 lemon

Instructions:

1. Prepare the Kiwi Puree: Rinse the hardy kiwi under cold water. Although their skin is thin and edible, for this recipe, you’ll want to peel them for a smooth sorbet. Puree the peeled kiwi berries in a blender until smooth.
2. Make Simple Syrup: Combine the water and sugar in a small saucepan over medium heat. Stir until the sugar has completely dissolved. Remove from heat and allow it to cool to room temperature.
3. Mix Sorbet Base: In a large bowl, mix the kiwi puree with the cooled simple syrup. Add the juice of one lemon and stir well. The lemon juice not only adds a bit of tartness to balance the sweetness but also helps prevent the sorbet from freezing too hard.
4. Chill the Mixture: Cover and refrigerate the sorbet mixture for at least 2 hours, or until thoroughly chilled. This step is crucial for achieving a smooth texture in the final sorbet.
5. Churn the Sorbet: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. This process usually takes about 20-30 minutes.
6. Freeze Until Set: Transfer the churned sorbet to a freezer-safe container. Cover and freeze until the sorbet is firm, at least 4 hours or overnight.
7. Serve: Before serving, let the sorbet sit at room temperature for a few minutes to soften slightly. Scoop into bowls or glasses and enjoy!

This hardy kiwi sorbet is not only a beautiful, vibrant green color but also packed with the refreshing flavors of summer. It’s a simple yet sophisticated dessert that’s sure to please both kids and adults alike. Enjoy it on its own, or pair it with fresh fruit or a light cookie for a more decadent treat.

Kiwiberry Pavlova

With Lime Curd & Coconut

Ingredients:

• For the meringue:
  • 3 large egg whites
  • 1/4 tsp cream of tartar
  • 3/4 cup caster sugar
  • 1 tsp cornflour
  • 1 tsp white vinegar
• For the lime curd:
  • 4 egg yolks
  • 1/3 cup caster sugar
  • 2 tbsp lime juice
  • Zest of 1 lime
  • 2 tbsp butter, softened
• For the topping:
  • 1 cup fresh kiwi berries, halved
  • 1/4 cup toasted shredded coconut
  • Whipped cream, for serving

Instructions:

1. Preheat oven to 150°C (300°F). Line a baking tray with baking paper.
2. Whip the egg whites and cream of tartar until stiff peaks form. Gradually whisk in the sugar, then cornflour and vinegar.
3. Spoon meringue onto the baking tray, creating a shallow nest shape. Bake for 1 hour, then turn off the oven and leave to cool completely inside.
4. While the meringue cools, make the lime curd. Whisk together egg yolks, sugar, lime juice, and zest in a saucepan. Heat gently over low heat, stirring constantly, until thickened. Remove from heat and whisk in butter until smooth.
5. To assemble, spoon lime curd into the meringue nest. Top with kiwi berries and sprinkle with coconut. Serve with whipped cream.

No-Bake Kiwiberry and Yogurt Cheesecake

Ingredients:

• 1 cup graham cracker crumbs
• 1/4 cup melted butter
• 1/3 cup sugar
• 16 oz package cream cheese, softened
• 1/2 cup plain yogurt
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1 cup fresh kiwi berries, sliced

Instructions:

1. Combine graham cracker crumbs, melted butter, and sugar in a bowl.Press firmly into the bottom of a springform pan.
2. Beat cream cheese, yogurt, sugar, and vanilla extract until smooth and creamy. Spread over the graham cracker crust.
3. Top with sliced kiwi berries.Refrigerate for at least 4 hours, or overnight.

Tips:

• You can substitute other fruits for the kiwi berries, such as strawberries, blueberries, or raspberries.
• If you don’t have cream of tartar, you can use a pinch of salt instead.
• Make sure the kiwi berries are ripe but not mushy before using them.
• For a richer flavor, you can toast the coconut before adding it to the pavlova.

Kiwiberry Salsa with Grilled Chicken Skewers

Ingredients:

• 1 cup fresh kiwi berries, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeno pepper, seeded and finely chopped (optional)
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

Instructions:

1. Combine all salsa ingredients in a bowl and toss to combine. Cover and refrigerate until ready to serve.
2. Marinate the chicken in your favorite marinade for at least 30 minutes.
3. Preheat grill to medium-high heat.Thread chicken pieces onto skewers.
4. Grill chicken for 8-10 minutes per side, or until cooked through.
5. Serve chicken skewers with kiwiberry salsa on the side.

Creamy Kiwiberry Smoothie with Spinach and Ginger:

Ingredients:

• 1 cup frozen kiwi berries
• 1 cup baby spinach
• 1/2 banana, frozen
• 1/2 cup plain yogurt
• 1/4 cup milk (dairy or plant-based)
• 1/2 tsp grated ginger
• 1/2 tsp honey (optional)

Instructions:

1. Combine all ingredients in a blender and blend until smooth.
2. Add more milk or water if needed to reach desired consistency.
3. Serve immediately.

Bonus Tip:

If you have extra kiwi berries after making any of these recipes, try making a delicious jam or spread. Simply cook the berries with sugar and lemon juice until thickened, then blend or mash for a smooth consistency. Enjoy on toast, yogurt, or even as a filling for pastries.