Hardy Kiwi Kokuwa (self-fertile) - Actinidia arguta

The 'Kokuwa' Kiwi (Actinidia arguta) is a self-fertile variety that produces small green fruits with smooth skin and a particularly sweet and lemony flavour. The 'Kokuwa' Kiwi, also known as Siberian Kiwi, is a cousin of the kiwi whose fruits can be eaten with the skin as soon as they are harvested. It is grown vertically on a pergola or trellis. It is preferably planted in autumn in temperate regions and can bear fruit as early as the following year, although it generally takes an additional year.

The 'Kokuwa' Kiwi, also called Siberian Kiwi, Summer Kiwi, or Mini Kiwi, belongs to the Actinidiaceae family, just like its well-known cousin, the Kiwi (Actinidia chinensis or deliciosa). Originally from Asia, it is a vigorous climbing vine that can reach a height of 5 metres (16 feet). Its foliage is deciduous. The Kokuwa Kiwi is very hardy and can withstand temperatures as low as -20°C (-4°F). The stems bear large heart-shaped leaves, 8 to 10 cm (3 to 4in) long, with fine teeth ending in bristles. In early summer (June-July), fragrant and honey-bearing flowers appear, greenish-white in colour with purple anthers, grouped in threes at the axils of the leaves.

In the 'Kokuwa' variety, the flowering is followed by the formation of ovoid berries with smooth and thin skin, smaller than kiwis and more resembling large round grapes. 'Kokuwa' is similar to the 'Issai' variety, but its flesh is sweeter and its lemony flavour is more pronounced. Kiwis are also appreciated for their nutritional qualities, as they are rich in calcium and vitamin C. The 'Kokuwa' variety is self-fertile, with only one plant needed to produce fruits.

The beauty of the 'Kokuwa' Kiwi, both in terms of its foliage and its fragrant flowering, makes it a plant also used for garden ornamentation. It is necessary to train this plant on a solid support, such as a wall with sturdy wires, a trellis, a pergola, a tree trunk, or a fence. This fruit is very popular with children because it can be picked and eaten as it is in the garden. Harvesting takes place from late September to October. The fruits can be easily stored in the refrigerator for about fifteen days after harvesting. Keep them separate from other fruits to prevent them from ripening too quickly. The flavour of the Kiwai, especially the 'Kokuwa' variety, is well-suited for modern cuisine, enhancing the aroma of fruit salads and lending itself to the preparation of sweet-savoury dishes.