Little known little sister of the kiwi So healthy are the mini kiwi berries

Kiwi berry season: small, sweet and ready-to-eat

While the kiwi knows everyone, consumers need to get used to their little sister. The kiwi berry tastes sweet and can go directly and unpeeled in the mouth. The hairless shell looks crisp, but is soft and edible. Peeling or slicing and spooning are superfluous. The kiwi berry tastes pure, but also combined with other fruits in fruit salad and in porridge or cereal. The juicy pulp is suitable as an exotic cake topping and can be made into jam, compote, green fruit and smoothies.

The kiwi berry (Actinidia arguta), also known as kiwai or kokuwa, belongs to the family of ray-stemmed plants. 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 she is sliced, she looks quite similar to her big sister with the rich green flesh, the white kernel, and the black seeds.

The gooseberry-like fruits are still available until November. The main growing areas in Europe are France, Italy and Portugal. To a small extent, the exotics are grown in Germany. They are resistant to diseases and pests and can be easily grown in your own garden.

The kiwi in mini format tastes particularly ripe when fully ripe. If it is still a little hard, you let it ripen for a day or two at room temperature. Or you can store them together with apples that release the ripening gas ethylene. Ripe fruits must be eaten quickly, because they also keep cool only 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 approximately as many calories as an apple. (pm, sb)