supposed to be quite high in vitamin c and antioxidants, some info on the nutrition here -> http://kiwiberryorganics.com/nutrition%20css.htm
and here -> http://www.naturalhub.com/natural_fo..._actinidia.htm
they have a smooth edible skin and are about the size of a large grape or slightly larger so they are ready to eat...
quote from http://grow.ars-informatica.ca/plant...ia%20kolomikta
Grow from stem cuttings taken from early summer to fall; bottom heat may assist with rooting. Enjoys warm, sunny spot, some shade for Actinidia kolomikta; excellent drainage required. Water well; keep mulched during growing season. Plant new specimens early spring, some 10' apart; may be stored cool, somewhat dark and moist until soil ready to work. Protect young plants in winter and early spring
May also be grown from seed sown in spring, 55-65F/13-18C, 1/8" deep, will not grow true to type. Female plants require a male plant for fertilization and fruiting, within fairly close proximity - a ratio of 10 female plants or less to 1 male works well. Hardiest are Actinidia arguta, to zone 4, and Actinidia kolomikta, to zone 3
quote and 2nd and 3rd pics from http://kiwiberry.com
Hardy kiwi "actinidia arguta" originated in the temperate areas of China, Japan, Russia, and Korea and arrived in the United States on Clipper Ships in the 1800's.
Hardy kiwi is a vigorous vine which can be cultivated in cool, temperate regions. In our area, the vines flower in June and are harvested from late September through mid-October.
These vines produce a fruit that we call Kiwi Berries - the "no fuzz", "no peel" cousin of the traditional kiwifruit. Sweeter and more flavorful, each variety has its own color, size, and tropical taste. Their smooth skin allows you to pop them into your mouth and eat them like grapes. They are perfect for snacks, a healthy addition to a lunch box, or add them to your favorite recipes.
Presently, there are less than 200 acres of commercially grown hardy kiwi (A. arguta) on the planet.