Kiwifruit

Kiwifruit
By Jennifer A.Wickes
Copyright 2003

History / Geography
The kiwifruit is actually a Chinese gooseberry. It is mainly produced in Te Puke, New Zealand and Gridley, California with many other locations trying to catch some of the success of this little fruit.

Science
Actinidia

Varieties
There are several varieties, but two colors. The green kiwifruit is the most common. A new gold variety is now available, but is not seen in all markets.

Season
November to May

How to Select
The kiwifruit looks like a small brown furry egg. Select fruit that gives a little to the touch. Never select any that are too soft, as this is an indication of bruising or rotting. Hard kiwis will ripen in a couple days in a brown bag with holes in it at room temperature.

Storage
Store in a refrigerator up to 3 weeks!

Nutritional Qualities
Vitamin C and Beta Carotene.

Trivia
The name "kiwifruit" comes from the small, brown, flightless bird of New Zealand, called a Kiwi.

If wanting to use kiwis in a gelatin, heat your kiwi to 170 degrees F (77 degrees C) to help destroy an enzyme which will prevent it from geling.

Wine Pairings
Sauternes, Vouvray, Moscato D'Asti, Auslesen

Equivalencies
2 kiwifruits = 3/4 cup sliced

Preparation
Peel your kiwi before slicing, or scoop out the inside with a spoon.

Additional Information (Web Sites)
http://www.kiwifruit.org
http://www.zespri.com/

Recipes

Kiwifruit Frozen Yogurt
Kiwifruit.org

2 California kiwifruit, peeled and coarsely chopped
1 tablespoon honey
1 pint frozen low-fat or nonfat vanilla yogurt, softened
1 to 2 drops of green food coloring (optional)
1 package (10 ounces) frozen red raspberries in syrup, thawed
2 tablespoons triple sec or other fruit Liqueur
2 teaspoons cornstarch
3 California kiwifruit, ends trimmed and sliced lengthwise
Fresh mint leaves
Fresh or frozen whole raspberries
In food processor or blender, puree chopped kiwifruit; stir in honey. Place in freezer and freeze until slushy (about 45 minutes). In a stainless steel bowl, quickly combine softened yogurt, kiwifruit mixture and food coloring; refreeze in bowl. With small ice cream scoop (about 2 tablespoons) form 12 balls and place on wax paper-lines tray; refreeze.

Meanwhile, to make sauce, in food processor or blender puree thawed raspberries. Over saucepan, strain berries, through a fine sieve, pressing with back of spoon. Discard seeds. Stir in orange liqueur and cornstarch. Bring to boil, stirring constantly until slightly thickened. Cool; cover and chill. To assemble; spoon about 2 tablespoons on each of 6 dessert plates or shallow bowls. Arrange kiwifruit slices and frozen yogurt balls on sauce. Garnish with mint and whole raspberries.

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