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Kiwi berries are bite-sized fruits that look like a fusion of kiwifruit, grapes, and kumquats. The major difference between kiwi berries and kiwifruit is that the berries have leathery, smooth, green skin. They’re good for you, too! Kiwi berries are rich in vitamins C and E and naturally low in fat, cholesterol, and sodium. They’re also an excellent source of fiber, magnesium, and potassium.
Kiwi berries are tiny but mighty—they pack the same bright, fruity flavor as kiwifruit, minus the fuzzy skin (which you should totally leave on, by the way). They’re small enough to be popped into your mouth like grapes, used as a garnish for cocktails, added to a fancy cheeseboard, and mixed into fruit salads for a sweet and juicy texture.
Kiwi berries taste best when ripe, or when the berry feels soft to the touch. Like most berries, they can be enjoyed at room temperature but last longer (up to a week) when refrigerated. They can also be frozen and added to smoothies.