Sure, we can grab those sweet and tangy kiwis at the grocery store all year round, but nothing beats the flavor of a homegrown harvest right from your own backyard. If you’re lucky enough to have a kiwi vine in your garden, timing is everything when it comes to picking the perfect fruit.
The Fall Harvest Window
When you notice the leaves on your kiwi vines turning yellow and starting to drift to the ground, it’s go-time. If you’re growing those smooth-skinned hardy kiwis (often called “kiwi berries”), you can usually start picking them as early as late September. However, if you’re growing the larger, fuzzy varieties, they’ll still be rock-hard and super sour at that point.
For the big, fuzzy types like “Hayward” or “Starella,” you’ll want to let them hang out on the vine until late October or even early November. The only exception is if you live somewhere with scorching hot summers—in those cases, you can usually start harvesting and storing your kiwis by mid-October.
Quick Tips for a Successful Harvest
No matter which variety you’re growing, here are a few golden rules to keep in mind:
- Mini-kiwis (kiwi berries) can be picked when they are fully ripe or while they’re still green.
- Large kiwi varieties, on the other hand, should always be harvested while they are still firm and underripe.
- To get that perfect “ready-to-eat” texture, let your kiwis ripen indoors at temperatures between 50°F and 60°F (10°C – 15°C).
- If you want to keep them fresh for a longer period, aim for a cooler storage spot around 40°F (5°C).
- Pro tip: When you’re ready to eat them, bring a few into a warm room and stick them in a bowl with some apples for a few days to speed up the ripening process.
The Big Debate: Before or After the First Frost?
If you ask a group of gardeners whether to harvest before or after the first frost, you’re bound to get a few different answers. Everyone agrees on one thing: the longer the fruit stays on the vine, the better the flavor.
However, the “frost factor” is where opinions split. Some experts suggest picking them just before the first frost hits, arguing that freezing temperatures don’t actually help the ripening process. On the flip side, many seasoned growers swear by waiting until after the first light frost, believing it helps mellow out the acidity and ensures the fruit doesn’t stay too sour.
