Kiwifruit Is a Berry-Type Fruit: Family, Genus, and Variety Characteristics

Kiwifruit is the fruit of a deciduous vine in the genus Actinidia, family Actinidiaceae, and is generally classified as a berry in fruit categorization. It originated in China, where wild resources are abundant, and was later introduced and widely cultivated in many parts of the world; it is a typical fruit of a climbing vine fruit tree.

In terms of fruit structure, the kiwifruit has a relatively thin outer skin, soft and juicy flesh, and contains numerous tiny seeds, matching the basic characteristics of a berry. The fruit is mostly oval, with yellowish-brown or greenish-brown skin; some types have a fuzzy surface, the flesh is commonly green or yellow, and the seeds are arranged radially around the central core. Ripe fruit is sweet and tart and pleasant to eat, rich in vitamin C and dietary fiber, and is a very popular fresh-eating fruit.

The genus Actinidia contains many species; those commonly cultivated include Actinidia deliciosa, Actinidia chinensis, and Actinidia arguta (hardy kiwifruit), among other groups. Actinidia deliciosa has denser fuzz on the skin and is relatively tolerant of storage and transport; Actinidia chinensis has smoother skin and mostly yellow-green flesh; Actinidia arguta bears small, hairless fruit that can be eaten directly with the skin on. The kiwifruit commonly sold on the market mostly comes from selected cultivars of Actinidia and is essentially the same type of fruit as kiwifruit.

In terms of cultivation, kiwifruit is a climbing vine and requires trellising when grown; it prefers a warm, humid climate and deep, well-drained soil. After harvest, the fruit generally needs a period of ripening; it tastes better once the fruit has softened. When storing, the fruit can be handled in batches according to ripeness to avoid all the fruit softening at once before it can be eaten.