Girdling was used to manipulate carbohydrate concentrations in kiwifruit (Actinidia deliciosa(A. Chev) C.F. Liang et A.R. Ferguson var.deliciosa) laterals to determine the impact of carbohydrates on the rate of fruit maturation. Individual laterals were girdled and pruned to achieve either a 1:1 or 5:1 leaf:fruit ratio. Fresh weight, dry matter concentration, soluble solids, total sugar, and starch concentrations, were higher in fruit from the 5:1 than 1:1 leaf : fruit ratio treatment. There was, however, no impact of leaf :fruit ratio on the rate of decrease in flesh firmness. Fruit maturation, assessed by the time to reach 6.2% soluble solids concentration, was markedly delayed in the 1:1 treatment compared to fruit from the 5:1 leaf:fruit ratio treatment. Carbohydrate concentration in the 1:1 leaf:fruit ratio treatment appeared to be insufficient to allow normal fruit maturation to occur.