Fuzzy Kiwifruit

Actinidia deliciosa, fuzzy kiwifruit, is the most widely available species. Fuzzy kiwi are grown commercially in New Zealand, Italy, Japan, France, Australia, Greece, Chile, and California. There is some commercial production in Oregon and Washington (United States) and in British Columbia

'•JSP*. |! «ritisn uoiumwa k- %'i -T (Canada>; however,

WmSml^W^MX tliis species is not

•^iimMuti this species is not extremely hardy and may suffer cold injury in some years in

  • it^r-ij'*' '. "vi """ injury in some yea n^^h!^' the Pacific Northwest.
  • fyf ft Cold damage usually


Cold i occurs when temperatures drop during the night after a warm spell, particularly when vines are not fully dormant (in fall or late winter). The trunk usually is damaged, which weakens older plants and sometimes kills young vines. Although methods such as wraps and plastic sleeves may help protect the trunk against freeze injury, they are not always effective. The trunk's sensitivity to cold decreases with age.

Generally, fruit are large, with a green skin covered with brown fuzz. Vitamin C content ranges from 100 to 200 mg per 100 grams of fruit. The most common commercial cultivar is Hayward, which is found in supermarkets throughout the world.

A yellow-fleshed fuzzy kiwi-fruit is now available in stores. This cultivar from New Zealand is HORT16A and is trademarked as Zespri Gold. This cultivar belongs to the species A. chinensis. No plants of this cultivar are presently available.

The following cultivars are available (all A. deliciosa) and have been tested in the Pacific Northwest. All produce bright green-fleshed fruit. Ripening dates given below are based on when fruit reached 6.5 °Brix (percent sugar) at the NWREC, a harvest date criterion for long-term storage (see "Harvest, Handling, and Storage of Kiwifruit").

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