Hardy Kiwi Vitikiwi (self-fertile) - Actinidia arguta

Kiwi Vitikiwi (Actinidia arguta) is a self-fertile variety that produces small, seedless green fruits with smooth skin. One plant is sufficient to obtain fruits. The Kiwiberry or Siberian Kiwi is a cousin of the kiwi, with smaller and sweeter fruits that can be eaten with the skin. It needs to be trained along a pergola, trellis, or arbour. Plant in autumn (or in spring in regions with cold winters), for a harvest in September - October from the 2nd or 3rd year.

The Kiwaï (Actinidia arguta), also known as Siberian Kiwi or Summer Kiwi, belongs to the Actinidiaceae family, just like its cousin the Kiwi (Actinidia chinensis or deliciosa). It is a vigorous climbing vine with deciduous foliage native to Asia that reaches 5 m (16ft) high. The Kiwaï is very hardy, able to withstand -20°C. The stems bear large heart-shaped, 8 to 10 cm (3 to 4in) long leaves with fine, bristly teeth. In early summer (June-July), fragrant and nectar-rich, white-green flowers with purple anthers appear, grouped in threes at the axils of the leaves.

The flowers are followed by oval berries with smooth and thin skin, smaller than kiwis (2 to 4 cm (1 to 2in) in diameter) and seedless in this variety. The taste is similar to gooseberries. It is sweeter than the usual kiwi and richer in calcium and vitamin C. The Vitikiwi variety is self-fertile, one plant is sufficient to obtain fruits.

The beauty of its foliage and its fragrant flowering make it an ornamental plant. You must 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 straight from the vine. Harvesting takes place from late September to October. The fruits can be easily stored in the refrigerator for about two weeks. Keep them separate from other fruits to prevent them from ripening too quickly. The flavour is well suited for modern cuisine, enhances the fragrance of fruit salads and lends itself to the creation of sweet-savoury dishes.