Hardy Kiwi (Kiwiberry): The Cold-Climate Kiwifruit
Hardy kiwi is the grape-sized smooth-skinned cousin of the fuzzy kiwifruit, surviving down to -34°C. The story of this overlooked cold-climate vine.
The hardy kiwi (Actinidia arguta) — sometimes called kiwiberry — produces grape-sized smooth-skinned green fruits that are eaten whole, skin and all. Unlike the famous Hayward kiwifruit, hardy kiwi survives temperatures down to -34°C, making it suitable for cold continental climates where standard kiwifruit cannot survive.
Origin and history
Native to Russia, China, Korea, and Japan. Cultivated in East Asian gardens for centuries. Modern commercial cultivation started in Russia and New Zealand in the late 20th century.
Where it grows today
Chile, New Zealand, Russia, France, Italy, and the United States produce hardy kiwi commercially. Sold as "kiwiberries" in premium produce markets.
How to grow
USDA Zones 4-7. Vigorous climbing vine needing a sturdy trellis. Dioecious — need male and female plants (1 male per 6-8 females), or plant Issai (self-fertile). First fruit in 3-5 years.
Bottom line
Kiwi flavor in a popable smooth-skinned berry, suitable for climates where Hayward freezes. Plant on a pergola for shade plus fruit.