The Kiwaï or "small-kiwi"
Presentation
The kiwai-fruit, also called mini-kiwi or Siberian kiwi, is a small fruit that is still relatively unknown but increasingly popular in Switzerland. Scientifically named Actinidia arguta, it belongs to the same family as the traditional kiwifruit, but is distinguished by its small size and smooth skin.
Originally from East Asia, the kiwifruit is now cultivated in several Swiss regions, notably Valais, Vaud, and Thurgau, where the temperate climate and fertile soils offer ideal growing conditions. The fruit grows on a robust climbing plant, capable of withstanding much lower temperatures than the common kiwifruit.
About the size of a grape or a small plum, the kiwifruit is eaten whole, unpeeled, thanks to its thin, edible skin. Its green flesh, sometimes slightly red in the center depending on the variety, is juicy, sweet, and slightly tart. Rich in vitamin C, fiber, and antioxidants, it's an excellent choice for your health.
The harvest takes place mainly between the end of August and September. We prioritize local and sustainable agriculture, which enhances the appeal of kiwifruit to consumers who value short supply chains and regional products.
Still relatively rare in stores, the kiwifruit is appealing for its originality, practicality, and intense flavor. It can be enjoyed on its own, added to fruit salads, used in desserts, or even incorporated into savory dishes to bring a sweet and refreshing touch.
Small in size, but big on quality, the kiwiberry is a delightful fruity discovery from the Swiss terroir. 🍃
At our place on the estate
The kiwifruit vines were planted on a plot by the lake, with ideal water and soil conditions for this variety. Grown without any additives, we cultivate our kiwifruit under the "Suisse Garantie" and "SwissGAP" quality labels, adhering to a specific and precise set of specifications. Harvesting takes place between the end of August and September, and distribution is short.
The fruit is rich in vitamin C
An abundant harvest of freshly picked kiwifruit, a vibrant green. One is cut in half, revealing its luminous flesh and tiny black seeds arranged in a star shape, showcasing the fruit's freshness and deliciousness. To eat it, simply remove the stem and blossom end, and it's ready to be enjoyed.
Plant structure
A row of kiwi vines trained on wooden and wire supports, forming a trellis. The still-bare branches reveal the vine's structure before the peak season, in our cultivated plot near the lake. A simple and well-maintained structure.
Bunch of kiwifruit before harvest
Bunches of kiwifruit still clinging to the branch, ripening in the sun. Surrounded by green leaves, the fruits grow in small, compact clusters, illustrating their natural growth before the autumn harvest.