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Fall in Love with Snack Sized Kiwi Berries

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It is no wonder that the small kiwi berry tastes just like the kiwi fruit we know and love, as they are both members of the Actinidia genus family. Kiwi berries are considered a cousin of the kiwi, and are also known as the hardy kiwi, artic kiwi or baby kiwi. This tiny, delicious piece of fruit is about the size of a grape, has no fuzz on the outside and can be eaten whole.


Kiwi berries are native to southern China, Korea and Russian Siberia, similar to the Kiwi fruit. They require 150 frost free days of growing which is best suited to the temperate zones of the North East and North West. Kiwi berries naturally protect themselves from bugs and animals because they taste horrible during the maturation process. A single vine can grow up to 20 feet in just one season and one plant can produce up to 1000 pounds of fruit a year! Earl’s Organic Kiwi Berries are grown about 30 minutes south of Portland in Wilsonville, Oregon.  The season starts in late August and can go through October.

Kiwi berry photo grid 2015

Ripening and Storage Tips

Kiwis berries are picked hard and ripened off the vine. They ripen at room temperature and are ready to eat when the skin turns a darker green, wrinkles and gently yields to touch. Similar to a kiwi they will be slightly acidic until ripe when they will be very sweet. You can store them in the refrigerator for up to 2 weeks but I doubt that will last that long.

Kiwi berries are a healthy snack and packed full of nutrition. They have twice the Vitamin E of an avocado with only 60% of the calories, 5 times the Vitamin C of an orange and more potassium than bananas. Eat them fresh out of hand, add them to a salad, bake them in muffins or muddle them into a cocktail.


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