Kiwi Plant Montcap (female) - Actinidia deliciosa

Kiwi (Actinidia deliciosa) Montcap is a female variety that ripens earlier than the Hayward kiwi, making it useful for regions where autumn comes earlier. The plant produces brown and fuzzy fruits, oval in shape, larger than Hayward's and with a sweeter taste. They store well. This female variety requires the proximity of a male plant to bear fruit. This pretty climber can be trained along a pergola or on a trellis. Planting is ideally done in autumn or any time of the year, frost-free, for a harvest around October, starting from the 4th or 5th year. The male kiwi 'Tomuri' will be a good pollinator.

The Kiwi (Actinidia chinensis or deliciosa), also known as Chinese gooseberry, is the fruit of the Actinidia. It belongs to the Actinidiaceae family, just like its cousin the Kiwai (Actinidia arguta). Originating from China, the kiwi is a vigorous climber, capable of growing 3 metres (10 feet) per year under favourable conditions. This climbing plant must be trained on a sturdy support, such as a wall with strong wires, a trellis, a pergola, a tree trunk, or a fence. It can reach a height of 6 metres (20 feet) and a spread of 4 metres (13 feet), and requires pruning to control its growth. The MontCap variety was selected in France, in the Tarn-et-Garonne region.

Some varieties are self-fertile (male and female flowers on the same plant) and can be planted alone. Other varieties bear either male or female flowers and require the presence of a plant of the opposite sex for pollination. One male plant can pollinate about 5 to 6 female plants. Only the female plants produce fruit. The Montcap cultivar only bears female flowers.

The Montcap Kiwi is hardy down to -12°C (10.4°F) but is sensitive to late frosts, as the buds freeze at -5°C (23°F). Its foliage is deciduous and falls in autumn. The climbing stems bear large, ovate, and entire leaves, with a dark matte green colour on the upper side and lighter underneath, covered, like the stems, with small red hairs. In May-June, clusters of fragrant flowers appear on the previous year's branches, with wide cream-white petals, about 4cm (2in) wide. The female flowers have white stigmas.

Flowering is followed by the formation of large fleshy ovoid berries, weighing approximately 100 to 150 grams for Montcap. The thin skin is light brown and velvety for varieties derived from the Actinidia deliciosa. The flesh is green, juicy, slightly sweet, but deliciously tart, and contains numerous small black seeds. Kiwi is rich in vitamin C, fibre, and minerals such as potassium, magnesium, and calcium. Harvesting takes place around November, before the frosts. The fruits can be picked even when they are still green, as they continue to ripen after harvest. They store well at a cool temperature of 5°C (41°F), in a cellar, for over a month. Kiwi is ripe when it is soft to the touch. Place kiwis next to apples or bananas to speed up their ripening. Once peeled, kiwi can be enjoyed on its own or mixed with other autumn fruits, used in jams, or used to garnish pies and certain savoury dishes.

To save space, plant a male plant at the base of a pole or pylon: it will climb and extend without taking up too much ground space.