The Haskap Berry is pretty much a super mutant of the blueberry. It contains 3x the amount of antioxidants and an impressive amount of vitamin A, vitamin C, iron, potassium, and calcium when compared to other common fruits. It kind of tastes like the "very berry" flavor you might find in a slushy. When brewed in kombucha, it resulted in a very deep merlot red color, with a rich tannic profile. Red wine enthusiasts are sure to enjoy this one.
We visited Petrov's Kiwi Farm in Abbotsford. Gorgi was nice enough to let us tour his kiwi trees which was super cool to see! We didn't expect for kiwis to be locally grown and in season right now, but when life gives you kiwis you make kiwi kombucha. Add in some lime for that extra something, and it's a banger.