Is it a kiwi? Is it a berry? Don’t answer that, because you’re wrong either way. It’s a kiwiberry!
Kiwiberries are relatively new to the produce scene, and we’ve got them for a limited time—brought to us by our friends at Nimble Hill, a local grower in Woodstock, Vermont, who specializes in this rare, one-of-a-kind, adorable superfruit. This is our third season of carrying these tangy little mutants, and they get rave reviews every year. But heads up—they aren’t here for long!
(Also, just kidding; they aren’t mutated fruits. In fact they’ve been around for centuries!)
Kiwiberries have a grape-like skin on the outside, with tangy and juicy kiwi fruit on the inside. Peeling, shmeeling. Just eat these bite-sized babies whole, peel and all.
Kiwiberries are considered a superfruit, with more than 5 times the vitamin C of an orange and twice the potassium of a banana. They’re cute, delightful, with an intensely sweet punch. A perfect addition to yogurt, apple slices, and other treasured lunch-box dwellers.
Kiwiberries are best eaten when soft to the touch. Keep at room temperature to ripen. Once ripened, you can refrigerate to extend their life.
The season is short, just 3-4 weeks. Once the word gets around we know they’ll be going fast, so get them while you can! We also just might be able to talk our demo guy into sampling out in stores, so follow our social channels (below) to find out when and where you can try them.
—Ken Davis, senior writer
