Hardy Kiwi
Actinidia arguta — Actinidiaceae
Italiano: Kiwi selvatico — Akebia
Description
Hardy Kiwi (Actinidia arguta) belongs to the Actinidiaceae family and is native to Asia. It thrives in Deciduous forests, Mountain slopes, Stream banks environments across regions including China, Japan, Korea, Far East Russia. Botanically, Hardy Kiwi is small kiwi berry. Sweet grape-like. Unlike cultivated kiwi.. It is also known locally as Akebia. The edible parts include Fruits. With an edibility rating of 9/10, it ranks as an excellent wild food source. Harvesting is best done during November, October and September. Nutritionally, Hardy Kiwi stands out for its Vitamin C (50.0mg, 56% DV), Vitamin E (1.5mg, 10% DV) and Potassium (310.0mg, 7% DV). It also provides 0.9g protein and 3.4g dietary fiber per 100g serving. In the kitchen, Hardy Kiwi offers a Sweet grape-like flavor profile. Raw jam juice. Common culinary applications include raw, jam, juice. Popular preparations include Hardy kiwi fresh, Kiwi berry jam, Wild vegetable stir-fry, Steamed wild greens. For storage, fresh 5d. Safety note: No toxicity. Antinutrient content is oxalates light. Safe lookalike species include Cultivated kiwi. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Hardy kiwi fresh
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: raw, jam, juice Storage: Fresh 5d
Recipes
- Hardy kiwi fresh
- Kiwi berry jam
- Wild vegetable stir-fry
- Steamed wild greens
- Vegetable tart
- Stir-fried Hardy Kiwi
- Hardy Kiwi tempura
- Hardy Kiwi and tofu soup
