Kiwiberries, a perfect fruit!

Kiwiberries (Actinidia arguta) is a fruit originating from Asia, with a sweet taste and a soft skin that is entirely edible.
Basically, it is a tiny version of a kiwi without the fuzzy skin, that you can consume fresh, just as it is.

For a long time, the cultivation of the fruit was wild, and the harvested fruit was too fragile to be conserved. However, through natural processes, botanist from New-Zealand were able to develop stronger varieties in the 90’s.

Today growers worldwide still use strains from New Zealand.

In Europe Kiwiberries are cultivated in several countries like Portugal, Spain and the Netherlands.

In Europe, the blossoming of white flowers starts half-May, the plants bear the fruits through summer and the harvest starts at the end of July.

The delicate kiwiberries are handpicked and are available for consumption from the end of July. The season for this fruit is very short, you will only find it until October (at the latest).

In Spring Kiwiberries from Southern Hemisphere are available in April and May.

The flesh of the Kiwiberries has a bright green color and a deliciously sweet and aromatic taste. You can eat Kiwiberries just like Blueberries, Raspberries as a whole fruit.

The fruit is ripe and ready to eat when the kiwiberries feel soft to the touch. It should give in when pressing it gently.

The softer they are the sweeter they get. Usually when you buy them, they are ready to eat just check the labeling for the mention “ready to eat”.

Kiwiberries are not only tasty, but also very nutritious. Kiwiberries have multiple health benefits!

Did you know that Kiwiberries contain about 20 nutrients and that it is considered a super fruit, due to its properties and high antioxidant values?

It is a great source of vitamin C, rich in fibres and contains magnesium, potassium and vitamin E. Kiwiberries contain more antioxidants as traditional kiwis, and the fibres are good fort a healthy digestion and the elimination of toxins.