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Season for the kiwi berry: small, sweet and “ready-to-eat”
While everyone knows the kiwi, consumers still have to get used to their little sister. The kiwi berry tastes sweet and can go straight and unpeeled into the mouth. The hairless shell looks crunchy, but is soft and edible. Peeling or slicing and spooning are unnecessary. The kiwi berry tastes pure, but also combined with other fruits in a fruit salad and in porridge or muesli. The juicy flesh is suitable as an exotic cake topping and can be used to make jams, compotes, green groats and smoothies.
The kiwi berry (Actinidia arguta), also known as kiwai or kokuwa, belongs to the ray pen family. The original home of the creeper is in eastern Asia. The oval to round fruit weighs 5 to 20 g and is therefore much lighter and smaller than the normal kiwi (90 to 110 g). When sliced open, it looks quite similar to its big sister with the strong green pulp, white core and black seeds.
The gooseberry-like fruits are still available from us until November. The main growing areas in Europe are France, Italy and Portugal. The exotic species are also grown to a small extent in Germany. They are resistant to diseases and pests and can easily be grown in your own garden.
The mini-format kiwi tastes particularly aromatic when fully ripe. If it is still a bit hard, let it ripen at room temperature for a day or two. Or you can store them together with apples that release the ripening gas ethylene. Ripe fruits have to be eaten quickly, because they only stay chilled for a few days. The kiwi berry is rich in vitamin C (53 mg per 100 g) and vitamin E, folic acid and minerals such as calcium and potassium. At 52 kcal per 100 g, the fruit contains about as many calories as an apple. (pm, sb)