|Good day mate, my name is Kiwi...|
Kiwi fruit may look unpalatable at first glance, but under that hairy brown exterior lies an emerald green flesh with a flavor reminiscent of strawberries and pineapple. As tempting as it is in desserts, this sweet, yet slightly tart fruit also works well in savory dishes. Kiwi was formerly known as the Chinese gooseberry. Surprisingly, although it is associated with New Zealand, kiwi actually originated in the Chang Kiang Valley of China. Select kiwi that are unblemished and firm but not rock hard. The flesh should yield to gentle pressure, similar to that of a ripe peach. Avoid those that are shriveled, moldy or have soft spots. You can easily ripen kiwi fruit by leaving it at room temperature for a few days or to speed up the process, put the kiwi fruit in a dry paper bag along with an apple or banana.
Most people prefer to either peel kiwi fruit or slice in half and scoop out the flesh with a spoon. However, there are some varieties that are scarcely hairy at all which may be eaten skin and all if you are feeling adventurous. An egg slicer can be used to slice peeled kiwi fruit into uniform slices for recipes or a colorful garnish.
Kiwi Fruit Nutrition Facts.
Average nutritional values per 177g of kiwi fruit:
Kiwi Fruit Recipes
KIWI FRUIT MUFFINS
3/4 cup white flour
1/2 cup cornmeal
1/2 cup whole wheat flour
3 tsp baking powder
1/2 cup oil
1/2 cup sugar
1/2 cup kiwi fruit, peeled and chopped
1/2 cup milk
Sift white flour and baking powder into a bowl. Add cornmeal, whole wheat flour and sugar. In another bowl beat eggs, oil and milk. Gently stir kiwi fruit into wet mixture. Add dry mix to wet mix and stir until just combined. Spoon into muffin tins and bake 400 degrees F for 15 to 20 minutes. Makes 12 muffins.
KIWI FRUIT PIZZA
1 (18 oz.) package refrigerated cookie dough
1 (8 oz.) package cream cheese, room temperature
1/3 cup of sugar
1/2 tsp vanilla extract
Several peeled and sliced kiwi fruit
1/2 cup orange, peach or apricot preserves
1 tbsp water
Preheat oven to 375 degrees. Line an un-greased 14-inch pan with cookie dough cut in 1/8” slices, overlapping slightly. Bake 12 minutes or until light brown; remove from oven and cool on wire rack. In a medium bowl, combine cream cheese, sugar and vanilla extract; spread over cookie crust. Arrange kiwi fruit over cream cheese layer in any design you want. In a small saucepan over very low heat, make a glaze by heating preserves and water. Brush glaze over fruit, making sure to cover the fruit or it will turn dark. Refrigerate until ready to serve. This does not keep well, so plan on using it up. Makes 8-10 servings.