🥝 Hardy kiwi

Hardy kiwi, or kiwi berry, is a vigorous climber producing grape-sized, smooth-skinned fruits that are sweet and can be eaten whole, with no peeling. Unlike the supermarket kiwi, it tolerates UK winters, down to about -25°C.

Most varieties need a male and a female plant, though self-fertile ones such as Issai exist. They need a strong support and annual pruning. Fruit is packed with vitamin C.

Varieties to try

Issai (self-fertile, reliable)Ananasnaya (Anna, sweet, female)Weiki (female)Jumbo Verde (large)Male pollinator (for female varieties)

Plant in a sunny, sheltered spot with fertile, well-drained, slightly acidic soil. Provide a strong support, such as a pergola or wires on a wall. Plant a male for every 5–6 females, unless using self-fertile Issai.

Space 3 m apart. Protect young shoots from late frosts with fleece. Mulch around the roots with compost and water well.

Top tips

• Plant a male for the females.
• Use a strong support.
• Protect from late frost.
• Mulch well.

Train a main stem and side branches onto wires. In winter, prune side shoots to 3–5 buds beyond the last fruit; in summer, cut back extra growth. Overgrown plants become tangled, so prune regularly.

Water in dry spells and feed in spring. Cats love scratching young plants, so protect them with a wire cage. Few pests trouble hardy kiwi.

Top tips

• Prune in winter and summer.
• Protect young plants from cats.
• Feed in spring.
• Support with strong wires.

Watch out for

Cats (rubbing)Late frost on shootsHoney fungusVine weevil

Fruit is ready in October when it softens slightly and the seeds turn dark. Pick when slightly firm and ripen indoors for a few days. Pick all before hard frosts.

Fruits come in clusters and ripen at different times, so pick over several weeks.

Hardy kiwis are very productive once mature, and a single established vine can crop several kilos. Fruits ripen unevenly along a branch, so check often. They get sweeter if left a day or two on a windowsill after picking and taste best when they just yield to gentle pressure.

Top tips

• Pick in October.
• Ripen indoors.
• Pick before hard frost.
• Pick in clusters.

Eat the whole fruit fresh, skin and all, or add to fruit salads, smoothies, tarts and jams. Their sweet, tangy flavour is like a small kiwi. Slice to garnish desserts.

Ripe fruit keeps 1–2 weeks in the fridge. Unripe fruit stores for 2–3 months in a cool place. Freeze whole.

Top tips

• Eat whole, no peeling.
• Ripen at room temperature.
• Freeze whole.
• Add to fruit salads.