Technical Abstract: Chemical and physical properties of kiwifruit (Actinidia deliciosa var. `Hayward¿) starch were studied. Kiwifruit starch granules were compound, irregular, or dome-shaped with diameters predominantly 4-5 micrometers or 7-9 micrometers. Kiwifruit starch exhibited B-type X-ray diffraction pattern, an apparent amylose content of 43.1%, and absolute amylose content of 18.8%. Kiwifruit amylopectins, relative to other starches, had low weight-average molecular weight (7.4 x 107), and gyration radius (200 nm). Average amylopectin branch chain-length was long (DP 28.6). Onset and peak gelatinization temperatures were 68.9 deg C and 73.0 deg C, respectively, and enthalpy change was high (18.5 J/g). Amylose-lipid thermal transition was observed. Starch retrograded for 7 d at 4 deg C had very high peak melting temperature (60.7 deg C). Peak (250 RVU), final (238 RVU), and setback (94 RVU) viscosity of 8% kiwifruit starch paste was high relative to other starches; and pasting temperature (69.7 deg C) was marginally higher than onset gelatinization temperature.