Lime green flesh studded with micro black seeds and a fresh tasting, invigorating mouthful, the smooth green skinned mini kiwi is a delicious, all-natural convenience snack. Growing wild in 19th century China, Actinidia argute is commonly known as baby kiwi, hardy kiwi fruit or kiwi berry and is grown commercially in New Zealand, California and Chile, its peak season from mid-February to the end of March. Packed with antioxidants and vitamin C, the baby kiwi makes a healthy lunch box or picnic treat as unlike its fuzzy brown skinned cousin, it is eaten whole with no need to peel. Ripen at room temperature and store in the fridge, they are ready when slightly soft but eat quickly, they don’t last long.

Use in the same way as a regular kiwi; this miniature fruit is a great cocktail garnish and as well as being a pretty addition to sweet and savoury salads, pairs well with goats cheese too.