The kiwiberry (Actinidia arguta), also called hardy kiwi, baby kiwi, cocktail kiwi or grape kiwi, is a grape-sized, smooth-skinned cousin of the familiar fuzzy kiwifruit that is eaten whole, skin and all, without peeling. Green and thin-skinned outside with the same jewel-like emerald flesh and ring of tiny black seeds inside, it tastes sweeter and more intensely tropical than a full-sized kiwi — bright, grassy-sweet and lightly floral — and has risen from a backyard curiosity to a fast-growing specialty berry sold in clamshell punnets.