Recipes Articles - Formaggio Kitchen


The Kiwi Berry – Is it Kiwi or Berry?

Kiwi Berries

Kiwi Berries

When kiwi berries arrived at our doorstep, a quick debate ensued among the staff: What exactly is a kiwi berry? Is it technically a kiwi or a berry?

The answer is . . . a little bit of both!

This little fruit is the smaller, sweeter, less acidic, and far more versatile cousin of the common kiwi. Kiwi berries’ thin, fuzz-less skin makes them an easy nutritious snack – no peeling required. They are about the same size as grapes and will add a fresh pop of sweetness to salads and fish dishes.  Let them ripen at room temperature until they begin to shrivel, and then keep them in the refrigerator to preserve their ripeness for up to a week.

Many of our customers (and staff!) had never heard of kiwi berries before they showed up. This is because they are not widely cultivated. Only about 200 acres of commercial farmland are devoted to kiwi berries—worldwide. The kiwi berry is native to northern China, Siberia, Japan, and Eastern Russia, and only made its way to Europe and North America during the 1970s. The most common variety available in the United States – Actinidia Arguta – grows on a tall, sturdy vine that can withstand the harsh temperatures that affect northern Asia. It can survive to -30°F. We think this hearty plant would also make a great addition to any New England garden!

With ten times the vitamin C as a lemon, and plenty of vitamin E, magnesium, and potassium, you’ll find no reason to stop snacking on these little morsels. The best way to enjoy them is raw. Their season is short, lasting from early September through October. Grab a pint the next time you see kiwi berries on the shelf!

Kiwi Berry Salsa

  • 1 pint kiwi berries, sliced in half
  • 1/2 avocado, cubed
  • 1 tablespoon red onion, minced
  • 1 tablespoon cilantro, minced
  • juice of 1/2 a lime
  • 1/2 tablespoon honey
  • salt & pepper to taste

Combine kiwi berries, avocado, onion, and cilantro.

Whisk together lime, honey, salt, and pepper.

Drizzle dressing over mixture, gently toss, and serve along chips or pan-fried fish.


Anna Lisa is new to the Formaggio Kitchen team, and works on the register and in the bakery.

Andrea’s “No Cook” Favorite Recipes for Summer

Summer in Boston is a beautiful thing. Walking down Commonwealth with the trees beautifully arching over the park, watching kids splashing around in a frog pond, people kayaking in the Charles, the city becomes the perfect summer wonderland.  And let’s not forget the marvelous local corn, delicious leafy greens, and the crowning glory of the Continue Reading »

Alice’s Olive Oil Cakes

Alice has been the Formaggio Kitchen baker for more than 25 years, and we love to test our hands at her recipes from time to time. These tender and delicious olive oil cakes are the perfect way to show off the subtle flavors of your favorite olive oil! When she makes a batch for the Continue Reading »

Chocolate Goat Cheese Bon Bons

This goat cheese bonbon recipe is a favorite of mine because the flavors work so well together and it is so easy to make! The filling is rich and creamy with the perfect balance of salty and sweet. You can even freeze the balls to have on hand for up to 6 months! Recipe: 2 cups fresh goat’s Continue Reading »

Formaggio Kitchen Fondue

The coldest months of the year inspire us to cook rich comfort food with cheese. From Eduardo’s macaroni and cheese to our house recipe for Fondue. We’ve tweaked this recipe over the years, but it has remained simple and delicious. The quality of the cheese really sets it apart – don’t skimp! Formaggio Kitchen Fondue 1 ½ Continue Reading »

DIY Cocktail Projects for the Cold Months

It’s a wonderful time when fall finally rolls around and begins to remind you that we’re on the long, slow descent into winter. I’m not referring to the beginning of fall in calendrical reckoning, but rather that time when the weather finally dips, the leaves are bright yellow, deep orange, and crimson, the light changes, Continue Reading »