Kiwi berries, Seckle pears, and crab apples.
If you’ve never heard of a kiwi berry, don’t worry. A few of us around here hadn’t either. What about Seckle pears? Both are types of mini fruit—smaller, cuter versions of their bigger selves. And they’re really fun to eat.
Here are three different mini-fruits currently in season, and why you should give them a try (plus, a few recipe ideas).
Kiwi Berries from Mike’s Orchard
Mini kiwis are sweeter and easier to eat than your traditional kiwi (and no fuzzy skin). You can slice them up in a fruit salad or just pop them in your mouth like grapes .. no peeling required.
They also grow right here in Vermont—a few miles, in fact, down the road from our Woodstock store. Right now our local grower, Mike, brings in a new batch every day. But the fall is peak season for these babies, so get them while you can!
Seckle Pears from Scott Farm
These bite-size pears are believed to be a hybrid of an Asian pear and a European pear. When they’re ripe, they’re crisp, juicy, and sweeter than your average pear. Perfect for lunch boxes or snacking. Or you can bake, simmer, or poach them.
Here are a few recipes we think sound DELICIOUS:
Often disregarded as small, sour apples that are more for looking at than eating, crab apples are actually pretty tasty when prepared the right way. Most people make jelly with them. But they also can be thrown in a salad or baked into a pie or tart (with a tad bit of sugar to offset the tartness). Here are a few ideas: