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The south Africa Kiwi fruit, Actinidia deliciosa is a woody, vine and edible fruit of family Actinidiaceae. The kiwi fruit is 5 to 8 cm long, are a pure berry and a furry brownish-green skin. The firm, translucent green flesh has numerous edible purple-black seeds embedded around the centre. The fruit has a slightly acidic taste and used raw or cooked. 

The juice is sometimes used as a meat tenderizer, raw kiwis are high in vitamin C, and K. kiwi vines are dioecious, meaning that male and female flowers are borne on separate individuals. Generally, one male plant can facilitate pollination of 3 to 8 plants. 

Most of the kiwi originated from New Zealand and was brought to South Africa by missionaries in the 1960s. Currently, kiwi is produced in three provinces in South Africa which are Limpopo, KwaZulu-Natal and Eastern Cape.

The following are varieties of South Africa kiwi;

1. Hardy kiwis; are one the vines developed for cold season growing. These kiwi vine varieties are perfect for areas light frost and short growing seasons. They are hairless small and green but pack much flavour and are tolerant of conditions fussy kiwi cannot withstand.
2. Fussy kiwis; these are the most kiwi found in stores. It is only hardy in areas with cold winters.
3. Arctic kiwis; it is the coldest tolerant of the different varieties of kiwi. It has exceptionally hardy fruit which, pink and white variegation on the leaves, making it attractive to the landscape. Fruits are sparser and smaller than the other kiwi variety but sweet and delicious.

 Kiwi fruit vines need deep friable, fertile, free-draining soil to survive. They need temperatures of as low as 5 and 25 degrees Celsius for good fruiting, but they can withstand temperatures of as low as -10 degrees Celsius while dormant. Mixing organic compost into the soil will improve growth and then the vines should be given twice yearly application of fertilizer that is high in nitrogen. 

The fruits ripen in November, and harvesting can start when the fruits begin to soften. It can be picked off the vine by hand or clipped off. Farm fruits can be kept at room temperature of 20 degrees Celsius for up to 8 weeks. Ripe fruits will last for a week or more if kept in the refrigerator. The package used for kiwi transport is usually cardboard with alveoli covered with plastic, they are also packed in trays resembling eggcups of 4 units. South Africa exports kiwi fruits to northern hemisphere markets including the Netherlands Germany, Italy and Singapore.

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