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Kiwi (Anna) is a self-fertile, cold-hardy kiwi variety producing abundant clusters of small, smooth-skinned, sweet fruits that can be eaten skin and all — no peeling needed. Unlike the large fuzzy kiwis sold in supermarkets, Anna is a hardy kiwi (Actinidia arguta) with grape-sized fruits and a sweeter, more complex flavor. Growing vigorously in zones 4–8, Anna produces on robust, long-lived vines that can reach 30 feet on a trellis or pergola. Being self-fertile, it doesn't require a separate pollinator plant — a significant advantage over most kiwi varieties. Fruits ripen in September–October and are best harvested when the skin yields slightly to pressure.
Plant Anna kiwi in full sun in well-drained, fertile soil (pH 6.0–6.5). Provide a very sturdy trellis, pergola, or arbor — mature vines are heavy (50–100 lbs) and vigorous. Space plants 10–15 feet apart. Water deeply and consistently during the growing season; kiwi is not drought-tolerant. Fertilize in early spring and early summer with a balanced fertilizer. Anna requires significant dormant pruning each late winter — canes fruit on short spurs on two-year-old wood; cut back long canes to 4–6 buds. Vines are slow to bear: expect the first significant harvest in years 3–5. Fruits ripen in September; harvest when skin begins to soften slightly. Unlike fuzzy kiwis, hardy kiwis must be eaten fresh — they don't store long after harvest.
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