So enough of the pre-amble, what do kiwis have to offer?
- Originally called Yangtao in China, they weren't named kiwis until the "Chinese gooseberry" variety from New Zealand was shipped to the USA in the 1960s - so-called after the national bird, the kiwi.
- They're packed with Vitamin C (they out-run oranges with respect to this) and a good source of folate, Vitamin E and Vitamin K - the latter is needed to help with blood clotting.
- Perhaps not the easiest of fruit to eat due to the fuzzy skin, but you can actually eat the outer layer. If that doesn't appeal, you can tackle the fruit in a number of ways, but my favourite is to halve them and scoop out the flesh with a teaspoon.
- Like pineapple, kiwis can be used to tenderise meat - this time the helping hand is provided by the enzyme Actinidin. Unfortunately this means kiwi doesn't work well in dairy based desserts unless you eat them straight away and jellies won't set.
- Kiwis can be used in smoothies, to make salsas, added to fruit salads or sliced for decoration.
- Anyone with latex allergy or oral allergy syndrome may find there is a high chance of kiwis triggering a similar reaction.
Kiwi dressing - add a bit of zing to your salad or use as a marinade
- Peel and chop 2 kiwis and blend with 0.5tsp ground ginger, the juice of a lime, 3tbsp water and some ground pepper.
Kiwi sorbet
- Place 500ml (16fl oz) of water and 450g (1lb) of caster sugar in a pan, bring to the boil then simmer for 10mins. Remove from the heat and cool completely.
- Peel and chop 6 ripe kiwis then blend.
- Add the kiwi puree to the syrup, mix, then transfer to a freezer-proof container and freeze till a slush.
- Blend the slush till smooth, then return to the freezer to firm.
No comments:
Post a Comment