When walking through the supermarket I always have my eyes open. You never know which new products found their way into the shelves, sometimes you make a great discovery that will force you to spend some money on.
Our most frequented store stocks a big assortment of fresh vegetables and fruits, a great invitation to take some exotic but healthyish dessert home every once in a while. After passing by some oddity I’ve never seen before, I finally got weak now.
I didn’t even hear of kiwiberries before so color me curious! They looked like little green berries, or maybe rather tiny green mini-limes? I wasn’t even sure if you have to peel them before eating or just munch them down as is. Their name givers, due to the inside not outside though, are more foreseeable in that regard, being all furry and that.
So basically what you get is a olive sized berry with an edible skin that looks like a tiny kiwi on the inside. The flavor and consistency are both nice and I can see myself buying them again in the future, e.g. to decorate desserts with them.
But we would not be the Drunk Adventurers if we hadn’t instantly considered how to incorporate the kiwiberries into a cocktail. I wondered how their flavour would harmonize with different spirits, mixors or juices but let’s not kid ourselves, the main idea was like usually: how do I make this work with rum?
According to Wikipedia, the kiwiberry – also known under a whole bunch of other names – originated in eastern Asia. Moving a bit south from that area we eventually hit on Thailand, where one of our favorite white rums comes from.
After some stirring around, munching down a few more fruits, we had our decision: a Mojito made with Chalong Bay rum and kiwiberries. We tarted the drink up even further by opting for the Thai Sweet Basil flavored rum, really creating a nice complexity between the distinct cane spirit flavor, the subtle sweet basil note and the kiwiberries’ fruity tones.
Kiwiberry MojitoPrint This
- 1 fresh lime
- Fresh mint
- 2 tsp cane sugar
- 6 kiwiberries
- 4.5 cl rum
- 10 cl sparkling water
Cut the fresh lime into slices roughly 8 slices and cut the kiwiberries into halves.
Give one slice of lime into a glass with some mint sprigs and muddle them.
Add the sugar, two more slices of lime and the kiwiberries. Muddle some more until the sugar dissolves.
Fill the glass with a lot of ice (you can use crushed ice but we are more like ice cube people, see note below).
Pour 4.5 cl rum into the glass, add 10 cl sparkling water and mix the drink with a bar spoon or a straw.
We're not so big on crushed ice because it melts away like crazy so we use regular ice and compensate by adding slightly more sparkling water than other recipes.