The aim of this work was to study the influence of freeze-drying conditions of kiwi (Actinidia deliciosa) on physicochemical properties and grinding characteristics of dried fruits. Whole kiwi fruits were freeze-dried with the different pressure: 12, 20, 42, 63, 85, and 103 Pa. Dried fruit properties that underwent evaluation included color, texture, rehydration, total phenolics content, antioxidant properties and sensory analysis. Moreover, the grinding energy indices of dried kiwi were determined. The results showed that an increase in the pressure caused decreased lightness, but increased yellowness and greenness of freeze-dried kiwi. The force of kiwi penetration increased and the rehydration ability decreased with the increase in the pressure. The specific grinding energy of dried kiwi ranged from 10.1 to 13.6 kJ⋅kg−1, whereas the average particle size of kiwi powder changed from 0.331 to 0.337 mm. The highest values of these parameters were obtained for kiwi freeze-dried with the highest pressure.