Origin: Holland

• Description
• Applications
• Storage
• Recipe

• Baby kiwi fruit is small berries, just shy of the size and similar in shape to a grape, with a razor-thin fuzz-free smooth skin. The exterior of the fruit is more vibrant than a common kiwi fruit, the color of muted green with hints of purple and brown. The skin, a less than protective peel to its flesh, is a mouthful of bright and zesty lime green flesh studded with black micro seeds and a barely opaque cream center. Baby kiwi fruit is a rather delicate fruit and post-harvest quality can deteriorate quickly.

• The flavor of Baby kiwi fruit should be considered synonymous with fuzzy kiwi fruit and treated as such. Wherever one would use kiwi, Baby kiwi will easily step in with similar virtues, without the necessary peeling required for their larger counterpart. Baby kiwi can lend themselves to both sweet and savory preparations, cold and warm. Kiwis lend a sweet-tart flavor to salads and cocktails. Pair Baby kiwis with less acidic fruits, decadent creamy desserts, or fruit tarts. Within savory preparations, kiwi can enhance many ethnic foods from Asian to Latin. Kiwis stand up well to the richness of stewed meats, avocados, the boldness of peppery flavors, chutneys, and the aged flavors of cheeses such as camembert.

• Store kiwi for up to 3-4 weeks in the fridge and for about 1 week on the counter.

• Kiwi Berry Fruit Salad

  Ingredients:

  100g Kiwi berries
  150g Blueberries
  150g Blackberries
  300g Strawberries
  150g Raspberries
  1 bunch of fresh mint
  

  Instructions:

  1. Wash the berries.
     
  2. Chop the strawberries and mint.
     
  3. Carefully place the fruit in a serving bowl.
     
  4. Garnish with the finely chopped mint.