Gooseberry and kiwi what do they have in common. A close relative of the kiwi in your area. What's inside

The homeland of kiwi is China; until the beginning of the 20th century, local residents called the fruit with a green center "peach of monkeys". The fruit got this name because of the brown shaggy skin. They were small and very sour berries, so they were not popular. This continued until the seeds of a New Zealand gardener fell into the hands. Initially, the gardener grew the plant as an ornamental one, but having received the first berries, he decided to start breeding. For 30 years, he has transformed tough berries into large, juicy fruits. The gardener's work did not give a good result for a long time, but the annual pruning and grafting did their job - the small berries were reborn into large, juicy fruits. Chinese gooseberries - this is the name that local gardeners learned about them.

Why is the Chinese gooseberry fruit called "kiwi"? The people of New Zealand fell in love with gooseberries and began to actively cultivate them. Once a port clerk came up with the thought: Shouldn't we try to sell the fruits to other countries? With his light hand, the fruits went all over the world, the idea began to bring colossal profits, Europe and America learned about the Chinese gooseberry. The fruit began to enjoy immense popularity, it took him to give a new exotic name. New Zealand is home to small flightless kiwi-kiwi birds that bear a striking resemblance to round and shaggy fruits. So, the Chinese gooseberry was named kiwi. And this is true, now, apart from appearance, he had nothing to do with his ancestor. Thanks to the wonderful climate on the islands, the berries have become not only tasty, but also healthy.

At home, the gooseberry remained small and sour, but the plant is still praised by Chinese poets for its large fan leaves and flowers of amazing beauty.

For more than a dozen years, scientists have not come to a consensus about what is the correct name for kiwi. What is this fruit or berry? While great minds are debating, people call rough fruits and berries, and fruits, and berry-fruits. Despite the fact that every supermarket has kiwi for sale, they did not become as popular as bananas or oranges, but in vain ...

Kiwi fruit is literally a storehouse of vitamins, it contains the entire group of B vitamins, beta-carotene, folic and fruit acid, pectin. We all know that orange contains a lot of vitamin C, and so, in kiwi it is 2 times more, in 100 grams. juicy pulp is 92 mg. this vitamin. By eating kiwi, you can strengthen your immune system and recover from colds. Vitamin E is rarely found in foods, its insufficient amount leads to problems with well-being, eating one or two kiwi per day, you can replenish the vitamin deficiency in the body. There are also trace elements: magnesium, phosphorus, potassium, zinc, iron, iodine, calcium.

Kiwi is recommended for the elderly, pregnant women and nursing mothers. Nutritionists advise including tasty fruits in your daily diet, kiwi has a positive effect on the condition of people suffering from stomach diseases, helps to get out of depression. If a person leads an active lifestyle, experiences great physical, mental and emotional overload, he also needs to consume kiwi.

To feed everyone, for industrial purposes, it began to be grown in California, Israel, France, and, of course, in New Zealand. Harvesting for New Zealanders is a special occasion for locals and tourists alike. Traditionally, it ends with fireworks and mass festivities.

Kiwi is the commonly used name for the fruit of cultivated plant varieties belonging to the genus Actinidia, the species Actinidia Chinese or Actinidia gourmet.

Kiwi bird

Kiwi is Chinese by birth and New Zealander by parenting. And the kiwi was born just 100 years ago! It got its name from a small kiwi bird, which looks very similar to this fruit, covered with thick red fluff. It is sometimes called the Chinese gooseberry.

The history of kiwi began with the fact that a New Zealand orderly, and part-time amateur gardener Alexander Allison, at the dawn of the 20th century, became interested in the decorative Mihutao vine growing in China and blooming in spring with stunning white flowers. Actually, it was the flowers that interested him in this liana, and not at all the berries, which were small, tough and almost tasteless.

And then one fine day his Chinese friend sent him the long-awaited Mihutao seeds, from which quite impressive plants grew very quickly.

Actinidia

It is difficult to say what prompted Alexander and his fellow gardeners to engage in the cultivation of the Chinese savage, but only after some 30 years they received an absolutely amazing result in the form of a huge liana bush, strewn with giant fluffy and very tasty berries. True, this required numerous pruning, vaccinations, fertilizers.

But for many years, only the families of Alexander Ellison and his friends could feast on unusual fruits. Perhaps the rest of the world's population would never have known about this unusual fruit, if ... a few years later, in the late 30s, when the whole world was not hit by the global industrial crisis.

It was then that a lost port clerk named James McLocklin decided out of grief to start growing lemons on his relative's farm.

But since lemons were almost not in demand, he remembered that one of the neighbors of his farmer parents grows the same Chinese gooseberries, which grow much faster than lemons, gives a gigantic harvest and, most importantly, unlike lemons, he is no one else. does not grow for sale.

Now kiwi is grown in many countries with subtropical climates, especially in Italy, New Zealand, Chile. From there, juicy healing fruits with delicate green tasty pulp are delivered all over the world. In Russia, there are experimental kiwi plantations on the Black Sea coast of the Krasnodar Territory.

For New Zealanders, harvesting the world's kiwi fruit is a nationwide event. On harvest days, tourists and students join the workers, and everything ends with folk festivities and colorful fireworks.

The plants themselves are large tree-like vines native to China. Kiwi is sometimes called "Chinese gooseberry". Kiwi is a multi-meter climbing plant with very beautiful white or pink flowers, similar to a rose.

The fruit of the kiwi is cylindrical and 7.5 to 10 cm long, covered with a thin light brown skin. The flesh is usually green or yellow. There is a variety of Gold kiwi "golden kiwi" or "yellow kiwi". In China, local breeders are trying to grow the fruit with ruby ​​pulp. Many small black seeds form a wreath around the heart of the fruit.

Almost all of the kiwis sold are of the Hayward, Chico and Saanichton 12 varieties. The fruits of these varieties practically do not differ from each other and correspond to the description of the standard kiwi. The golden kiwi, Hinabelle or Zespri, with yellow flesh has a sweeter and less sour taste, reminiscent of a tropical fruit salad. This is a new group of varieties produced by the Research Institute of New Zealand and sold in large quantities around the world. In India, some varieties produce small yellow fruits that are not suitable for commercial use but are currently cultivated in the Indian state of Himachal Pradesh.

The seeds of these plants were introduced to New Zealand in 1987, and it took 11 years for the company to develop new fruits through cross-pollination and genetic engineering. The Zespri fruit has a smooth, bronze rind, a pointed tip at one end, and has a golden yellow flesh with a less tart and more tropical flavor than green kiwi. They cost more than green kiwi. They are smaller in size than the hairy green varieties, so after cleaning they can be consumed whole at a time. By the way, kiwi is completely edible, including its "furry" rind.

When describing the taste of kiwi, one speaks of a combination of aromas of gooseberry, strawberry, banana, melon, apple and pineapple. The taste is delicate, refreshing and sour. Kiwi is eaten fresh, jam is made from it, jelly is made, added to salads, served with meat.

There are enough recipes for desserts and drinks featuring kiwi. Kiwi is suitable for filling pies, you can also make jams, marmalades from it, winemakers prepare liqueurs and wine from kiwi.

The kiwi fruit itself is a wonderful dessert. Served with ice cream, yogurt, whipped cream or other fruits, the bright green flesh looks very appetizing.

However, never try to add kiwi to cottage cheese and curd desserts. In this case, a bitter taste appears. But you can't make jelly either. Gelatin and kiwi fruit are incompatible foods. No matter how much you wait, the jelly will not freeze.

But kiwi is not only a dessert fruit. Kiwi sauce is perfect with meat or poultry. To prepare it, you need to grind several kiwi fruits in a blender, add crushed walnuts and dill. It turns out very tasty if you add a couple of kiwi fruits, cut into pieces, to your usual kebab marinade.

Depending on the variety, kiwi can weigh from 50 to 150 grams, with most of it being water (about 84%). The energy value of kiwi is relatively low, it equals 48 kilocalories per 100 grams of product.

Nutritionists advocate kiwi as the perfect balance of minimum calories and maximum nutrients. (But don't forget that overuse of kiwi can trigger an allergic reaction.) Kiwi is one of the fruits, the use of which reduces the risk of cancer and diseases of the cardiovascular system.

Kiwi contains a lot of vitamins. But in this case, it differs from other fruits in that most of them are not destroyed during canning. This is due to a certain acidity of the fruit pulp, which contributes to the preservation of useful elements.

Kiwi is rich in vitamin C, it contains an order of magnitude more than citrus fruits or bell peppers. There is vitamin E. The high potassium content makes kiwi useful for some forms of hypertension, iodine deficiency. In terms of folic acid content, kiwi is second only to broccoli - the richest plant source of this vitamin.

Pamper your skin with a mask that moisturizes, smoothes, and gives it a well-groomed look. To prepare such a mask, you need to knead the kiwi, add low-fat yogurt, mix everything well and apply to clean skin.

Keep the mask on for 10-15 minutes, then rinse with warm water. This mask is used for normal facial skin. For aging skin, kiwi pulp is mixed with honey.

Kiwis are harvested firm, they are considered truly ripe when, when pressed with a finger, the skin is pressed through. Kiwi is eaten with spoons or sliced ​​mainly for fruit salads.

If the fruit is too hard, it means that it is not yet ripe. If the fruit is elastic to the touch, not soft and not shriveled, then it can be eaten, it is quite juicy and sweet. Do not forget to sniff the fruit: if the kiwi has an aroma, it is a sign of ripeness.

Store kiwi in the vegetable compartment of the refrigerator in a paper bag. Kiwi fruits do not like being close to other fruits and food. In order for greenish kiwi to ripen at home, you should put the fruits on a platter with bananas or oranges.

The kiwi fruit some 20 years ago was a complete exotic for us. However, other countries of the world discovered it for themselves about 70 years ago. Since then, kiwi has grown in popularity.

Blog Sudarushka

What fruit is also called the Chinese gooseberry? We all know him. It is a green and slightly shaggy kiwi fruit. A quarter of a century ago, many Soviet people did not even know about the existence of such a fruit. Now it is littered with store shelves. But how many people know about the beneficial properties of kiwi? Or are they thinking about its possible harm? And how to eat kiwi correctly - with or without its shaggy skin, picking out the pulp with a spoon? We will talk about all this in our article. When asked, "Where does the kiwi come from?" Most people would say, "New Zealand." This is both true and not. The fact is that the fruit itself (or rather, the ancestor of the kiwi we know) grows wild in China. It was brought to New Zealand only at the beginning of the twentieth century. It took about seventy years of painstaking work of breeders to grow this fruit with the taste of pineapple, gooseberry, strawberry and banana from an inedible plant. And in order to honor the work of scientists who presented a new product to mankind, it was decided to name it kiwi - in honor of a flightless bird that lives only in New Zealand and is its national symbol.

Contribution of amateur gardeners

Alexander Ellison did not even suspect that he was destined to become the "father" of the kiwi fruit. At the very beginning of the twentieth century, this orderly, originally from New Zealand, traveled to China. And there he noticed the mihutao vine, which in the spring was covered with stunningly beautiful white flowers. Alexander Ellison's hobby was gardening. He asked his Chinese friend to send him the seeds of this decorative vine in New Zealand. It was the mihutao flowers that interested the amateur gardener, since the berries, resembling gooseberries in appearance, were tasteless and tough. When the creeper seeds arrived, Allison zealously set about cultivating them. Numerous fertilizers, grafts and pruning gave an unexpected result: the Chinese gooseberry not only began to grow by fifteen to twenty centimeters a day, but every two days to give a bountiful harvest of large and very tasty berries.

How the world learned about kiwi

Alexander Ellison had a breeder's talent, but alas, he had no entrepreneurial streak. For about a quarter of a century, only his family and friends knew about the delicious fruits of the cultivated mihutao vine. And perhaps the world would never have learned what a Chinese gooseberry is, if not for the global crisis that erupted in the thirties of the twentieth century. At that time, many people were losing their jobs as businesses closed. Among them was New Zealand harbor clerk James McLucklin. Having lost his job, he went to a farm with his relative and decided to try himself in a new business, namely the cultivation and sale of citrus fruits. But lemons were not in demand due to the same crisis. And it was difficult to grow them. And then James McLocklin heard that his neighboring farmers harvest unprecedented fruits every two days, the taste of which resembles watermelon, pineapple and strawberries at the same time. He bought vine sprouts and began to grow fruit for sale. The exotic fruit was sold out. Soon, McLocklin's plantation grew to thirty acres. And other farmers from New Zealand were also engaged in the cultivation of vines, following his example. They also took an interest in liana mihutao in her homeland. Chinese breeders are trying to grow a fruit with red flesh.

What substances does kiwi (fruit) contain?

Vitamins B1 and B2, E and PP - this is not a complete list of useful substances that are part of the Chinese gooseberry. There is as much carotene in kiwi as in carrots. But most of all in this "plush" fruit of vitamin C. In only one medium-sized fruit contains 1.5 daily value. In addition to vitamins, Chinese gooseberries are also rich in valuable minerals. This is phosphorus, calcium, iron and magnesium. There is especially a lot of potassium in kiwi. Medium-sized Chinese gooseberries contain 120 milligrams of this beneficial mineral. Recently, scientists have discovered vines and enzymes in fruits that help the body burn fat and strengthen collagen fibers.

This shaggy fruit is a real vitamin bomb. Its usefulness can hardly be overestimated. Vitamin C will strengthen your immunity against viral diseases. Carotene has a beneficial effect on visual acuity. Potassium, which is found in large quantities in Chinese gooseberries, lowers blood pressure, so the fruit should be consumed more often for hypertensive patients. The benefits of kiwi for the body are also expressed in its ability to liquefy cholesterol plaques that block arteries. Norwegian doctors have come to the conclusion that if you consume two or three fruits of the Chinese gooseberry every day for a month, it will reduce the risk of blood clots by twenty percent. Also, this fruit lowers the level of fatty acids in the blood. Kiwi is also useful for people suffering from diseases of the gastrointestinal tract. If, after a hearty meal, you eat one fruit, then you will not suffer from heartburn or belching. This fruit helps dissolve kidney stones. And since it contains almost no sugar, diabetics can eat it without fear.

Help in the fight against extra pounds

Chinese gooseberries are rich in fat-burning enzymes and plant coarse fiber. The fruit has a mild laxative effect. A medium-sized kiwi (60 grams) contains only 30 calories. All this makes the fruit an irreplaceable aid in the fight against excess weight. In addition, Chinese gooseberry enzymes strengthen collagen. Therefore, the fruit is used in many diets. The benefits of kiwi for women are invaluable. The fruit normalizes hormonal balance during menopause, and also treats gynecological diseases. Kiwi, due to its rich vitamin composition, is also used in cosmetology. Especially popular are curd masks with this fruit, which saturate the skin of the face and neck with the substances necessary to prolong youth. And if you often feast on Chinese gooseberries, gray hair will not soon touch your hair.

Kiwi harm

Chinese gooseberries are ahead of citrus fruits in terms of vitamin C content. For this reason, it is considered an allergenic product. It cannot be eaten by people with individual intolerance to lemons, oranges, watermelons. If you have an acidic stomach or have an ulcer, you should also be wary of Chinese gooseberries. Look for the less common yellow kiwi. It is sweeter and contains fewer acids. During the period when you are tormented by diarrhea, it is better to refuse to eat this fruit, since it has a laxative effect.

How to eat kiwi

Many people believe that only the tender green (or yellow) flesh is edible in Chinese gooseberries. And when asked how they eat kiwi, they answer: "Just like they eat a soft-boiled egg." What they mean by this is to cut the fruit in half and scoop the contents out of the two cups with a spoon. But kiwi peel is not an eggshell. There are many useful substances in it. There are three times more antioxidants that have an anti-cancer effect on the body in the skin of the fruit than in its pulp. Kiwi peel also has antiseptic and antimicrobial properties. How to eat kiwi fruit properly? Use a dull knife or carrot peeler to shave the fruit first. Without the hairs tickling the tongue and palate, the rind of a Chinese gooseberry is as soft as an apple.

What is made from kiwi

We have already mentioned that this fruit is used in cosmetology. But in cooking, kiwi (Chinese gooseberry) takes pride of place. The fruit goes well with fish, seafood, poultry. Therefore, the green fruit is often used for making salads. Kiwi is used to make juice and smoothies. The fruit is canned, compotes and confiture are prepared from it. Sour Chinese gooseberry juice breaks down meat protein. Therefore, kiwi is used for marinating beef. And the festive rich color of the fruit makes it indispensable for decorating cakes and ice cream.

Actinidia kolomikta (Actinidia kolomikta) - a representative of the Far Eastern flora, has taken root in our conditions and gives a double benefit - decorates and gives valuable medicinal fruits. They really look like kiwis. Only kiwi - large and fleecy, and actinidia fruits are small and smooth, but very delicate with a strong pineapple aroma and very healthy - this is an unsurpassed natural vitamin C concentrate.

100 g of fresh berries contain from 1000 to 1400 mg% (100-140 g / l). For comparison: in the fruits of Chinese actinidia or kiwi - 150–300, in lemon - 50–70, in the best varieties of black currant - no more than 300–400 mg%. To meet the daily requirement for vitamin C, it is enough to eat only 2-3 fresh northern kiwi berries or 10 g of jam.

The medicinal properties of actinidia help with bleeding, tuberculosis, whooping cough, sluggish digestion and constipation. They restore strength after infectious diseases, hepatitis, industrial and domestic intoxication, with physical and mental stress. The fruits are consumed fresh, jam, jam, dried, processed into juice, wine, marmalade. Moreover, during the processing of fruits, ascorbic acid is practically not destroyed, which significantly increases the value of the culture. In recent decades, in many countries, fruits have begun to be consumed not only as part of sweet dishes or salads, but also as an addition to exquisite side dishes to meat dishes. However, one should not get carried away with actinidia for diabetes and obesity.

Actinidia is a tree-like liana that, in favorable conditions, rises along a support to a height of 15 m, without support it grows into a bush up to 2 m high.You will get useful fruits if you simply plant a greenhouse, pergola or solar wall of an outbuilding, at home, since culture is an excellent vertical landscaping element. The plant can be used to create a hedge on the border of the site, "greening" unsightly pillars, trellises, arches. The lifespan of a vine is more than 50 years.

A characteristic distinguishing feature of actinidia is natural variegation - a rather rare phenomenon in the plant kingdom. Variegation greatly adorns the liana: it stands out sharply against the general background of bright green vegetation. When blooming, the leaves of actinidia are bronze, green in summer. In June, some of the leaves, most often from the top, acquire a pale pink tone, which over time intensifies to a bright crimson. The time of the most diverse and intense variegation coincides with the flowering of this plant. Whitening and reddening of the leaves occurs mainly in male specimens, with more and more intense in direct sunlight, less in the shade. Sometimes during periods of drought and strong winds or in early spring with insufficient moisture, as well as on poor soils, the edges of the leaf and its top turn brownish-red. There is usually no bright autumn color and leaf coloration. Leaves fade in autumn, acquire a yellowish-green or reddish-green color, or remain green for a long time.

So, in order for the liana to live well with you, and you get a full harvest, you need to choose the right place and plant it. It is preferable to grow actinidia in sunny open places, on humus-rich, loose, drained soils. The reaction of the soil can be slightly acidic or neutral. Dry sandy or heavy clay soils are improved by introducing a significant amount of organic matter, peat, acidic ones - lime. Pits 60 x 60 x 60 cm or trenches are prepared for planting. A drainage layer (crushed stone, coarse sand) with a layer of 10 cm is poured onto the bottom. Further, a mixture of a fertile soil layer with well-decomposed compost or vermicompost, neutral peat, lime, ash. The distance between seedlings is 0.5-1 m. Trench planting promotes better plant growth and development. When decorating buildings, it is not recommended to grow actinidia directly on the wall. It is necessary to install the trellis parallel to the wall at a distance of 0.7-1.0 m from it. The best time for planting and transplanting is autumn. You can also transplant in early spring before the start of sap flow. Care consists in loosening, maintaining a weed-free condition, watering and shaping. In favorable conditions, the yield can reach 2.5-3.5 kg per plant. Seedlings begin to bear fruit 4-5 years after planting, vegetatively propagated faster - 3-4 years.

Actinidia is a dioecious culture, that is, male and female flowers are located on different plants. Therefore, do not forget to create a kind of harem: plant one (in the middle) with male flowers on 4-5 plants with female flowers. Although the female plants are partially self-fertile, the harvest without the male will be very poor.

Female flower

The berries of anemones ripen at different times. Depending on the variety and weather conditions, they reach ripeness in the second half of August - the first half of September. Ripe fruits crumble easily, so they are harvested half-ripe 3-5 days before full ripening, and for ripening they are laid out in a thin layer in a dark cool room. It should be borne in mind that actinidia berries absorb various odors, so they must be stored in a clean, dry and well-ventilated area.
The well-known breeder IV Michurin was the first to undertake a deep study of useful properties, selection and introduction into the culture of lianas. He also bred the first varieties, one of them, Clara Zetkin, is still popular and widespread. Currently, the number of varieties of actinidia kolomikta reaches several dozen. You can buy Large-fruited, Pineapple, Fragrant, Nakhodka from us.

Liana is very hardy. In the area of ​​natural growth during the dormant period, it can withstand frosts up to -45 C without shelter. In our conditions, return spring frosts can be dangerous for actinidia, since the plant wakes up very early. At the beginning of May, the leaves are already fully blooming and shoots begin to grow. A short-term drop in temperature to -1-1.5 ºС leads to wilting of leaves, which, however, are restored. But at -3.5 C, the leaves turn irreversibly brown, young shoots and flowers die off. A decrease to –8 C at the end of May causes the complete destruction of young shoots. An adult plant, of course, does not die. New shoots grow from dormant buds, but there will be no fruiting this year. For one-two-year-old bushes, such frosts are deadly. Therefore, in such cases, it is necessary to provide for timely shelter.
Actinidia in our conditions is not damaged by pests or diseases. However, young plants still have one natural enemy - cats. In spring, they are attracted by the ethereal smell, and they gnaw the bark, shoots, as a result of which the plant may die. To protect them from cats, the seedlings should be fenced off with a metal mesh, digging it in to a depth of 10 cm. The cats hardly touch adult fruiting plants.
Actinidia seedlings can be purchased in many nurseries, botanical gardens, and collectors.

Blanks

Dried fruits are the most traditional way of harvesting actinidia. Ripe fruits are dried in an oven or electric dryer at a temperature of 50-60 C. And this should be done with short breaks. Thus, the fruits will turn into "raisins".
And you can do it differently, more elegantly. Actinidia is harvested a little immature, but soft, washed, dried to remove moisture droplets, sprinkled with sugar (300 g per 1 kg of fruit) and allowed to stand at room temperature for a day. The mass of fruits with sugar is poured with hot syrup (300 g of granulated sugar and a glass of water per 1 kg of mass). All together are heated for 5-8 minutes at a temperature of 80 C. The resulting syrup is drained, and the berries are dried in the oven. It is very important to adhere to a certain temperature and time in periods: 15 minutes - at a temperature of 80 C, 30 minutes - at a temperature of 70 C, then 3-5 hours at a temperature of 30 C (near the battery) until the product is completely ready. Dried actinidia, very similar to raisins, is packed in boxes with plastic bags inside and stored in a dry place.
Actinidia syrup is added to a wide variety of drinks - cocktails, jelly, used for flavoring and fortifying marmalade. To prepare the syrup, add sugar (500 g per 1 liter) to the freshly squeezed juice, dissolve it while heating, bring the mixture to a boil and stand for 5 minutes. Pour hot syrup into prepared bottles, cork and put in a cold place.

The actinidia plant is a perennial liana-shaped shrub, belongs to the Actinidia family, the genus Actinidia. An excellent extraordinary purchase for your own!

Of more than 30 species of this genus, three are found in the wild state: kolomikta, arguta, polygamous. The first of them has a higher winter hardiness than the others, therefore it is of undoubted interest for amateur gardeners.

Actinidia kolomikta is famous for its juicy, aromatic yellow berries. The length of the fruits of various varieties ranges from 1.5 to 4 cm, the weight is from 2 to 5 g. The berries are rich in vitamin C, taste sweet with light acid and a delicate pineapple aroma. They ripen at the same time, crumble as they ripen. From fresh berries of the actinidia plant, you can make excellent juices, jam, candied fruits, raisins, raisins. The use of the berries of the actinidia plant is also widely known in the field of traditional medicine, for example, for bleeding, tuberculosis and as an antihelminthic agent. In dentistry, the use of actinidia berries is also known.

All about actinidia

The plant of actinidia kolomikta grows better and bears fruit more abundantly on well-fertilized, moderately moist loamy or sandy loam soils.

Its root system is fibrous, highly branched, located superficially. Only individual roots penetrate to a depth of 50-60 cm. Plants hardly tolerate drought, flooding with water, close standing of groundwater, do not grow well in waterlogged areas.

The stems of the bush branch strongly, the shoots twist around the support counterclockwise, in the absence of support they spread along the ground, which negatively affects the yield of berries. The bark of perennial trunks is dark brown, and in young shoots it is brown, shiny with yellow-orange convex lenticels in the form of dots. The core of the shoots is yellowish.

The buds of actinidia kolomikta are closed, hidden in the middle of the ridge, which forms in the leaf axil. Thus, it is protected from the effects of adverse winter weather conditions. The cone of the bud begins to appear from the hole of the roller with the onset of spring. Leaves are leathery, finely serrated along the edges, without stipules.

In summer, some leaves turn half or completely white or white-pink. Actinidia kolomikta is a dioecious plant, that is, only male flowers form on some bushes, and female flowers on others.