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Kiwi is a fruit now common on our tables, recognizable by its brown skin, green or yellow flesh, and its characteristic fresh, sweet, and slightly tart flavor. When discussing its "real name," however, it's important to make a distinction: Actinidia is not the scientific name of a single species, but that of the botanical genus to which the various plants that produce the fruits called kiwi belong..

The most widespread varieties derive mainly from species such as Delicious actinidia e actinidia chinensisThe first is generally associated with the classic green kiwi, while the second includes numerous cultivars with yellow or golden flesh. There are also other species of Actinidia, some of which produce smaller fruits with smooth, edible skin.

The term "kiwi" therefore remains correct as the fruit's common name, while Actinidia identifies the botanical group to which the plant belongs. It would be inaccurate to state that the true name of kiwi is simply Actinidia, without considering the species and cultivated variety.

Where does kiwi come from?

The kiwi plant has Asian origins, specifically from China. It grew wild there and was known and used long before it spread to the rest of the world. The fruit was prized for its pleasant flavor and was harvested in areas where the plant found favorable conditions.

The various Actinidia species are native primarily to East Asia. Some are also found in other nearby areas, including parts of Korea, Japan, and eastern Russia. The kiwifruit we commonly purchase, however, is primarily related to Chinese species that were subsequently selected and cultivated on a large scale in other countries.

The plant was introduced to New Zealand in the early 1900s. There, growers began selecting specimens capable of producing larger, more uniform fruit, suitable for commercialization. New Zealand thus played a decisive role in the development of the modern kiwifruit, despite not being its place of origin.

Why is it called kiwi?

Before taking on its current name, the fruit was known in some countries as "Chinese gooseberry," a name inspired by its origins and slightly tart flavor. This name, however, could cause confusion, as the plant does not belong to the same botanical family as gooseberries.

In New Zealand, the name "kiwifruit" was chosen, inspired by the kiwi, the country's small symbolic bird. The choice proved particularly effective from a commercial standpoint, and the term quickly spread across international markets.

In Italian, the name has been shortened to simply "kiwi" and is used to refer to both the fruit and, in common parlance, the plant. When more specific references are needed, it's preferable to call the plant Actinidia and the fruit kiwi.

Actinidia deliciosa and Actinidia chinensis

The best known green kiwi is generally associated with Delicious actinidiaIt has a brown skin covered with a light down, a bright green pulp and numerous small black seeds arranged around the lighter central part.

Its flavor combines sweetness and acidity, with variations depending on the degree of ripeness. An unripe fruit is harder and more tart, while as the days pass, the flesh softens and the flavor becomes sweeter.

actinidia chinensis Instead, it includes several varieties, often characterized by yellow or golden flesh. These kiwis tend to have smoother skin, a slightly different shape, and a generally sweeter and less acidic flavor than the green varieties.

However, the distinction shouldn't be based solely on color. Characteristics can vary depending on the cultivar, that is, the variety selected for cultivation. To precisely determine the species or cultivar of a fruit, you need to refer to its full name.

There are also small, fuzzless kiwis

In addition to green and yellow kiwis, there are fruits produced by other species of Actinidia. One of the most interesting examples is the so-called mini kiwi, often associated with Actinidia arguta.

These fruits are much smaller than traditional kiwis and have a thin, smooth, and edible skin. They can be eaten whole, after being washed, without peeling. The flesh resembles that of the common kiwi, but the flavor can be sweeter and more aromatic.

There are also species that are particularly cold-hardy, capable of growing in climates where traditional kiwifruit would struggle. The Actinidia genus therefore includes a remarkable variety of plants, not all equally widespread in European markets.

How does the kiwi plant grow?

Actinidia is a vigorous climbing plant. To grow properly, it requires support, such as pergolas, wire, or structures similar to those used in some vineyards. Its branches can grow considerably and must be pruned to maintain a tidy plant and promote production.

Many varieties are dioecious: this means that male and female flowers grow on separate plants. To produce fruit, it is therefore necessary to grow at least one male plant near the female ones, thus allowing for pollination.

Some self-fertile varieties also exist, but productivity and quality may depend on growing conditions. The plant requires well-drained soil, good water availability, and a location protected from strong winds and late frosts.

Kiwi in the kitchen

Kiwi can be eaten raw, cut in half and enjoyed with a teaspoon, or peeled and sliced. It's perfect for fruit salads, smoothies, yogurt, porridge, and fresh desserts.

It can also be used to prepare sweet and sour sauces, compotes, and paired with savory ingredients. Its tart flavor pairs well with fresh cheeses, salads, fish, and some meat-based dishes.

The pulp contains enzymes capable of acting on proteins. For this reason, fresh kiwifruit can hinder the gelling of some desserts made with animal gelatin, and if left in contact with dairy products or creams for too long, it can alter their consistency. Brief cooking reduces this effect.

In conclusion

The kiwi does not have a single alternative “true name.” Kiwi is the common name of the fruit, while Actinidia is the botanical genus of the plantThe best known species are Delicious actinidia, especially associated with green kiwi, and actinidia chinensis, from which numerous yellow-fleshed varieties derive.

Originally from China, the fruit took on its current name thanks to its subsequent cultivation and marketing in New Zealand. Today, it is produced in many countries and includes varieties differing in color, size, texture, and flavor, all belonging to the large and interesting Actinidia genus.