Tell me the truth…have you ever heard of such a thing? Never in my life had I known of a Kiwi Berry. Last week, they showed up in my organic produce box and I looked at them as if they were alien eggs (it could happen!)
My first guess was they were tiny, undeveloped kiwi, sans fuzz of course. Except, when I tasted them, they were soft and sweet, popping like a grape in my mouth. Un-ripened kiwi are sour. Therefore, iksnay that theory. On to the internetz. Here is what I found:
“Hardy kiwis, aka kiwi berries, have an excellent nutritional profile. David Lively, marketing director for Organically Grown Co., an Oregon-based wholesale distributor, calls them nutritional powerhouses. A 6-ounce portion contains significant amounts of 20 nutrients, including twice the vitamin E of an avocado, with only 60 percent of the calories. They have five times the vitamin C of an orange and more potassium than bananas. Kiwi berries are also high in fiber and rich in folic acid.
Look for: A mini kiwi fruit, somewhat barrel shaped, an inch or more long and 3/4 inch in diameter. Its skin is smooth and fuzzless. There is the occasional tiny, dried husklike flower remnant at the blossom end of the fruit and sometimes a threadlike stem. The color is teal to drab green, and there may be occasional purple overtones.Hardy kiwi are ready to eat when the skin darkens and, like a peach, it yields to gentle pressure. Either or both ends of the fruit may show some wrinkles or slight wizened marks that indicate they are ripe and ready to eat.
Avoid fruit that oozes liquid, has a bloated look or has skin that has lost its elasticity. The fruit is picked at firm, low-sugar levels, and matures over the course of a week or so. Folks who enjoy a bit of tartness can eat them when firm.
When: Latter part of September well into October (they are in season NOW), with storage fruit holding a month or so thereafter. However, the crop size is too small to meet demand, so it’s likely to sell out before it goes bad in storage.
To store: Refrigerate fruit for up to two weeks, and return the fruit to room temperature before eating or using in recipes.
Basic preparation: Rinse and enjoy. Hardy kiwi, particularly the firm fruit, has a high level of natural pectin, which makes it an excellent candidate for jam.”– Pete Peterson, Organically Grown Co.
I’m thinking…Kiwi berry filled tarts with apricot pineapple glaze and home made whipped cream…you know I’m all about the healthy stuff.
Have you ever seen these before? What do YOU do with them?