ZESPRI® GREEN and GOLD Kiwifruit are lovely additions
to many recipes that call for fresh fruit. But did you know that they
also work well in spicy salsas, tropical drinks and even in marinades?
Here are a few quick tips to keep in mind when working with this versatile
fruit.
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GREEN
and GOLD Kiwifruit are sparkling additions to cooked entrées, sautés,
stir-fries and more. When using kiwifruit in hot dishes, add it at the
very last minute, so that it will retain its bright color. |
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The easiest
way to peel a kiwifruit? Simply cut one in half and scoop out ripe
fruit from its skin with a spoon. If you get really good, you can
scoop out entire halves in one spoonful. You can also slice kiwis
into quarters and then slice off the skins, like you would an apple.
Whole quarters can also be eaten from the skin, like you would
an orange. |
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When puréeing
green or gold kiwifruit, be sure to stop processing before the
seeds are crushed. Crushed seeds can lend a slightly bitter flavor
to your dish. Seeds can be removed by passing the pulp through
a strainer. |
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GREEN
Kiwifruit contains actinidin, an enzyme that prevents gelatin
from setting. The enzyme also breaks down the proteins in dairy
products and can cause curdling. So, when serving GREEN Kiwifruit
with ice cream, yogurt or other dairy products, serve immediately
after the two are combined. ZESPRI® GOLD
Kiwifruit is a better choice for dishes that use dairy. |
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The enzyme found
in green kiwifruit also makes for a natural meat tenderizer. Simply
peel and mash a kiwifruit and spread the pulp on a tough cut of
meat. Let stand for 10 to 15 minutes; then, lightly scrape the
kiwifruit off the meat, discarding the kiwifruit. |
Keep these quick tips
in mind when working with delicious, energy-packed kiwifruit, and you
will discover it is much more than just a colorful dessert garnish.
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