Some biological characteristics of seven pistillate and three staminate New Zealand cultivars of kiwifruit (Actinidia deliciosa(A. Chev.) C.-F. Liang et A.R. Ferguson var.deliciosa) are described. Cultivars considered include the pistillate types ‘Allison’, ‘Bruno’, ‘Constricted’, ‘Elmwood’, ‘Gracie’, ‘Hayward’, and ‘Monty’, and the staminate types ‘Matua’, ‘Tomuri’, and ‘M51’. Characteristics described are: phenological phases; fruit yield and ‘commercial yield’; fruit maturity on the vine and during storage; vitamin C content, total acidity, dry weight, and sensory qualities of the fruit. Results show that ‘Hayward’, the commercially preferred cultivar, has a more acceptable flavour, a longer storage life, and a higher commercial yield than the other pistillate cultivars studied.