Kiwifruit or Chinese gooseberry (Actinidia deliciosa) is also known as ‘China’s miracle fruit, and ‘the horticultural wonder of New Zealand’. It spread from China to New Zealand, where it was identified as a potential fruit and became a popular backyard vine. As a new exotic introduction, the area under this fruit in India is negligible. Although the kiwifruit was introduced in India in the 1960s, its commercial importance was eventually realized only in the last three decades. Himachal Pradesh was the first state to demonstrate commercial cultivation in India, but Arunachal Pradesh, Nagaland, Mizoram, and Sikkim are now the leading kiwifruit-producing states in the country. The majority of the cultivars are descended from the seedling that cultivated in 1910. The nurserymen then raised a sizable number of seedlings and chose the best varieties for future multiplication. The significant pistillate cultivars grown for commercial cultivation are Allison, Bruno, Hayward, Hort16A, and Monty. This chapter has discussed current knowledge regarding the scientific cultivation of kiwifruit in light of the literature that is currently available.