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March 31, 2017

The Kiwiberry

by Anne Paddock

The kiwiberry is the ultimate popper.

Kiwiberries arrived in grocery stores this week so grab a half pint container while you can.  If you’ve never heard of a kiwiberry, then you’re not alone.

Relatively new to the US, a kiwiberry is a small green fruit (about the size of a cherry tomato or a large green olive) with a smooth (no fuzz) edible skin and a concentrated very sweet kiwi flavor that will have you popping them in your mouth as fast as you can chew them (which is really fast).  Because of their size, the kiwiberry can be eaten like a grape but the little green fruits can also be cut in half or quartered and added to a fruit salad.

A nutrient dense fruit, the kiwiberry is a nutritional powerhouse with many nutrients including Vitamin A, C, E, B6, B2, folate, carotenoids, calcium, potassium, magnesium, manganese, copper, iron, phosphorus, selenium, chromium, and zinc. The kiwiberry is also full of fiber (both soluble and insoluble).

The fruit is sold in half pint containers (at Whole Foods Markets this week for about $5) in the refrigerated section next to the berries. Each pint is about 4.4 ounces (125 grams) and contains 8-12 berries. Allow the berries to ripen to a dark green color. Eat when the kiwiberry feels soft to the touch. The kiwiberry is grown in New Zealand and harvested in March and April so the season is short. 

Organic kiwi berries are grown in the US but they are not harvested until September (stay tuned) so rely on the Australians jewels for now.

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