Week 42: Kiwi Berries

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Only 10 more weeks until the end of this project (and the end of 2010)! Are there any unusual ingredients you want me to cover before the end? Contact me soon!


This week, I discovered kiwi berries at the store. These green or purple berries are smaller versions of kiwis, without the fuzzy surface. They’re about the size of a large grape, and can be eaten just like a grape, skin and all. Also known as baby kiwi and hardy kiwifruit, they are a bit sweeter and tangier than regular kiwis.

Kiwi berries are native to Korea, China and Russia, although they are now grown in many places throughout the world, including New Zealand and the United States . They are high in fiber and contain high levels of vitamins A, C, and E, as well as calcium, magnesium and iron.

I pureed my kiwi berries in the food processor, then added an equal amount of sour cream (turning the sauce from bright green to an unnatural looking sea foam green). With a touch of honey and triple sec, the sauce is a nice addition to a mild fish like tilapia. A fish with a stronger flavor would overpower this delicate sauce.

Tilapia with Kiwi Berry Sauce

Serves 4

  • 4 tilapia fillets
  • 1/2 C kiwi berry puree*
  • 1/2 C sour cream
  • 1/2 T honey
  • 1/2 t triple sec
  • Orange zest, for garnish

Preheat oven to 375°F. Place fillets in a large baking dish and generously season with salt and pepper. Place a small pat of butter on each fillet and bake around 20 minutes, or until fish flakes easily.

In the meantime, prepare the sauce. Combine kiwi berry puree, sour cream, honey and triple sec in a medium bowl. Pour over prepared fish, then grate a little orange zest on top (be careful not to put too much, as it overpowers the flavors of the sauce).

*To make the puree, simply pop some fresh kiwi berries in a food processor or blender. No need to skin them or remove the seeds – very simple!

11 Responses to “Week 42: Kiwi Berries”
  1. Jazz Rules writes:

    Tilapia is my favorite white fish and the kiwi sauce sounds like an interesting twist! Thanks for sharing.

  2. torviewtoronto writes:

    different sauce
    never had this

  3. Tweets that mention Week 42: Kiwi Berries | 52 Kitchen Adventures -- Topsy.com writes:

    […] This post was mentioned on Twitter by Veronica Lucia, Stephanie. Stephanie said: Only 10 more Kitchen Adventures left! This week was kiwi berries – like delicious tiny kiwis. http://www.52kitchenadventures.com/?p=2800 […]

  4. delicieux writes:

    I’ve never seen kiwi berries before. I will have to keep an eye out for them. I love the idea of using them in a sauce.

  5. Sharlene (Wheels and Lollipops) writes:

    I’ve never seen or heard about kiwi berries, going to have to check these out

  6. Dani writes:

    What! That is awesome! They had those at the farmer’s market yesterday but I’ve never tried them. I don’t know why!

    I love this recipe because it’s a weird ingredient AND it’s an unusual way to use it!

  7. Dani writes:

    you’re going to keep blogging next year right?!?!

  8. sippitysup writes:

    This is one of the more unusual fruits I have seen and thats sayin’ something. GREG

  9. Stephanie writes:

    Yes, but with a different goal. No more weekly unusual ingredients, probably local, seasonal ingredients instead.

  10. Suzy writes:

    I have kiwi berries in my frig. This looks like something great to try with them. Do you have any recipes that use the fruit, paw paws? I just got some and am making and canning paw paw butter- the organic food adventure continues for me.

  11. Stephanie Nuccitelli writes:

    Suzy, I’ve never heard of paw paws, so no recipes for them. I’ll keep my eye out for them!

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