Kiwi berries ...

Mini kiwis, big taste

Years ago, when Ed Weaver of Weaver’s Orchard in Morgantown considered adding kiwi berries, he offered samples to test the market. Many customers had never seen them before, but the response “was phenomenal,” and “the ‘wow factor’ was there.”

“Probably eight out of 10 people go, ‘Wow! That is really good,’” he said of the bite-sized, fuzz-free kiwis. “You can just pop them in your mouth and eat them.”

It’s kiwi berry season. Meet your new fall superfruit.

“The variety we grow is called Passion Popper,” Weaver explained. “They are very healthy. They’re very high in antioxidants” and full of fiber. Plus, “they’re so unique in their flavor.”

“It has the traditional kiwi flavor, but it’s a lot sweeter,” agreed Bass Samaan of Trees of Joy in Bethlehem, who sells the plant itself.

Aka hardy kiwi, “it’s an easy plant to grow, not really fussy. It does require support because it’s a vine,” he said. “People don’t realize kiwi is a vine, not a tree.”

The vine’s covered an arbor at Longwood Gardens since 1984.

“It’s beautiful. It’s done a great job for us over the years,” described Harold Taylor, section gardener. “I’ve always liked the plant, and I would say the biggest reason is ease of care. You don’t have to spray the fruit.”

At Weaver’s Orchard, find kiwi berries in the farm market or pick your own from a half-acre plot. Better hurry, though.

“I think they’re becoming more popular,” Weaver said.

Kiwi Berry-Raspberry Salad INGREDIENTS

1 head green leaf lettuce ½ pint red raspberries ½ pint kiwi berries 2/3 cup almonds, whole, chopped or slivered Honey vinaigrette: ¼ teaspoon salt 1 teaspoon celery seed or poppy seed 1/3 cup honey 1/3 cup vinegar 1 tablespoon lemon juice 1 teaspoon grated fresh onion

1 cup olive oil

INSTRUCTIONS

Vinaigrette: Mix together salt and celery seed/poppy seed. Add honey, vinegar, lemon juice and onion and beat with an electric mixer until thickened. Slowly add olive oil. Chill.

Wash lettuce thoroughly in a salad spinner. Gently rinse kiwi berries and raspberries. Remove the slightly fuzzy ends of the kiwi berries (if still attached.) Cut kiwi berries in half. In a sauté pan with a little bit of oil over medium heat, lightly toast the almonds. Remove from heat as soon as they begin to toast, being careful not to burn them. Toss salad ingredients together and serve with honey vinaigrette or your favorite vinaigrette. Serves 6.

PHOTO BY EMILY RYAN These kiwi berries are called “Passion Poppers.”

PHOTO BY EMILY RYAN “Our vines are mature now,” says Ed Weaver. “It took several years to get them established.”

PHOTO BY EMILY RYAN Bite-sized, fuzz-free kiwis? Yes, please! When soft, they’re ready to eat.

PHOTO COURTESY OF RACHEL VANDUZER, WEAVER’S ORCHARD Satisfy your sweet tooth with kiwi berry “nice” cream.