hardy kiwifruit, kiwi berry, baby kiwi, dessert kiwi or cocktail kiwi.
This member of the Actinidia genus (same as regular kiwi) is not some new fangled genetic experiment in miniaturization. Native to Korea, China and Siberia, these tiny hairless kiwi’s taste just like regular kiwis. The soft skin can range in color from green to purple and unlike it’s bigger brother, there’s no need to peel these berry sized kiwi. When cut open, they look exactly like regular kiwi on the inside, only smaller.
What’s it taste like?
It tastes just like bigger kiwi fruit.
Where do I get it?
Because of their very short shelf-life you’ll probably only see these in areas were they are grown, or in very upscale markets. They’re typically sold in plastic cartons with other berries. I’ve seen them show up from time to time at Wholefoods, but make sure you give them a good look because they are often old and wrinkly.
When is it best?
Because they grow in both hemispheres, they can be found almost all year, however they are in season at the end of summer. Look for plump fruit with smooth skin (no wrinkles). They may vary in color, but make sure they don’t have a mottled appearance.
How do I use it?
They’re great as is, and there is no need to peel them. Because they tend to be expensive and taste almost identical to regular kiwi, you may want to use them in places where they will impart the maximum visual appeal such as on cakes and as a garnish.
Pastel de Tres Leches
Kiwi fruit in general is high in many vitamins and minerals, however kiwi berries are an especially good source of Vitamin C (5 times as much as an orange), calcium, and fiber.