Fresh Bites: Nergi kiwiberries a healthy snack high in vitamin C – Toronto Star

Compared to its large fuzzy cousin, the kiwiberry’s smooth, tender skin doesn’t need peeling, while it tastes sweeter and less acidic. It’s also ready to eat, so you don’t have to leave them on the counter to ripen.

The first hand-picked Nergi berries arrived in late August and are expected to last until mid-November. French growers got their plants from New Zealand, where they’ve been cultivated since the 1990s. Kiwiberries also grow in several U.S. states including Oregon and Pennsylvania.

“It’s a whole new way of consuming fruit,” Malaguti says. “It’s healthy, it’s quick, just pop it in your mouth!”

Buy & Store

  • Look for Nergi kiwiberries in select Loblaws, Zehrs and Fortinos in the GTA and in Asian supermarkets until mid-November.

  • Berries should look fresh and unblemished.

  • When ready to eat they will have a slight give.

  • Refrigerate fruit in its clamshell up to two weeks. Bring to room temperature before eating.


  • Wash kiwiberries just before use.

  • Pull off tiny tuft at the end if desired.

  • Serve whole, cut in half, slice or purée.


  • Top your morning cereal or oatmeal with kiwiberries.

  • Sweeten 3/4 cup (175 mL) plain Greek yogurt with honey to taste and layer in a glass with 1/2 cup (125 mL) granola and 6 halved berries.

  • Toss into a green, fruit or quinoa salad.

  • Use in marinades as a natural meat tenderizer.

  • Cut in half crosswise and skewer with halved cherry tomatoes and small bocconcini.

  • Purée and spoon over ice cream, frozen yogurt or cheesecake.

Buttermilk Kiwiberry Pancakes

Add a little sweet-tangy goodness to your morning pancakes. If you can’t find kiwiberries, toss 1 cup (250 mL) blueberries in a little flour and stir into the batter.

1 clamshell (125 g) kiwiberries

1-1/2 cups (375 mL) all-purpose flour

3 tbsp (45 mL) granulated sugar

1-1/2 tsp (7 mL) baking powder

1 tsp (5 mL) baking soda

1/2 tsp (2 mL) salt

2 eggs at room temperature

1-1/2 cups (375 mL) buttermilk at room temperature (or add 1 tbsp/15 mL lemon juice or white vinegar into regular milk and let sit until curdled)

2 tbsp (30 mL) butter, melted and cooled

1/2 tsp (1 mL) vanilla extract

Butter or oil for frying

Cut berries in half or in thirds lengthwise, depending on size.

In large bowl, sift or stir together flour, sugar, baking powder, baking soda and salt.

In medium bowl, whisk eggs to combine. Stir in buttermilk, melted butter and vanilla. Pour wet ingredients into dry, stirring just to combine, ignoring lumps. Gently stir in sliced berries.

Heat a large non-stick skillet over medium heat. Add a little oil or butter. When it sizzles, drop batter by the 1/4-cup (60 mL), leaving room to spread. Do not smooth or flatten.

When fine bubbles appear on the surface, flip gently and cook 1 to 2 minutes more until second side is golden. Repeat with remaining batter, adding more butter if necessary (I didn’t need any!). Serve warm with maple syrup and extra kiwiberries, cut in half.

Makes 4 servings.

Cynthia David is a Toronto-based food and travel writer who blogs at


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