What should I do with all my kiwis?
June 29th, 2007
Elizabeth’s going out of town this morning and she’s leaving me with a hefty sack of kiwis. I like kiwis but I don’t really know what to do with them other than cut them up for a fruit salad.
So what do I do with them? I could look up some recipes, but my earlier request for ways to use a box of Meyer lemons resulted in so many great ideas that I thought I’d tap you again for kiwi suggestions. Please send recipes, links, ideas.
June 29th, 2007 at 9:22 am
Hi Chip, what a nice problem to have! We have a kiwi fruit vine so when it’s kiwi fruit season, we have the same issue. Someone posted several recipes for kiwi jam in the comments of one of my recipes: http://www.elise.com/recipes/archives/000860pomegranate_jelly.php that you might want to check out. I haven’t tried them yet.
June 29th, 2007 at 11:14 am
Hi Chip,
I have a recipe for salsa using kiwi that is perfect for these humid hot DC days we’ve been having. I usually serve it with grilled fish. I don’t know that exact proportions; I don’t think I ever measure for this recipe. I’ll guesstimate here:
1 cup coarsely chopped peeled kiwi
5 tablespons lime juice
1 tsp lime zest
2 tablespoons chopped fresh mint
1 tsp fresh grated ginger
1 tsp minced jalapeno
1/2 cup diced cantaloupe
1/2 cup diced cucumber
2 scallions, green parts only, sliced thinly
Mix everything together and serve immediately. It doesn’t keep particularly well, but is lovely when freshly made.
June 29th, 2007 at 12:18 pm
Kiwi sorbet
http://coconutlime.blogspot.com/2006/07/kiwi-sorbet.html
Kiwi Jam
http://coconutlime.blogspot.com/2007/02/kiwi-freezer-jam.html
kiwi pineapple smoothie
http://coconutlime.blogspot.com/2007/03/kiwi-pineapple-smoothie.html
June 29th, 2007 at 2:01 pm
kiwi “carpaccio” with pomegranate vinegar syrup or a pavlova (meringue with whipped cream on top) with kiwis and pomegranate seeds.
June 29th, 2007 at 2:47 pm
Kiwis apparently contain an enzyme that breaks down meat– all natural and fruity meat tenderizer. I have been meaning to use this fact to create a kiwi marinade (likely for pork or chicken), but haven’t gotten around to it (especially since I’m a vegetarian and I need meat-eating test subjects..). Anyhow, I’ve read that one should not marinate for longer than 30 minutes, otherwise the meat will be *too* soft. I hope you can use this info to good effect!
June 30th, 2007 at 12:08 am
kiwi and strawberry fruit salad!
and what elise said..kiwi jams. i made a batch just recently. i dont like to use commercial pectin, so i made it with lemon juice, strawberry and a little apple jelly.
also..what diana said…a chef once told me that kiwi is to fish as pineapple is to meat..like a tenderiser. i dont know why it is matched with fish…could be enzyme is weaker in kiwi than the pineapple? the structure of fish is certainly more delicate than meat. my best guess is that kiwi is ‘gentler’ and doesnt overpower fish like pineapple would because of it’s strong aroma and high sugar content. so, maybe a carpaccio of sorts with kiwi and lime/lemon?
enjoy!!
June 30th, 2007 at 7:50 am
Kiwi = New Zealander or the native New Zealand bird
Kiwifruit = Chinese gooseberries mentioned in your article.
So “I like kiwis but I don’t really know what to do with them other than cut them up for a fruit salad” would would raise many an eyebrow if you said that in NZ.
July 1st, 2007 at 5:20 pm
How about making a pavlova and loading it with tons of kiwi and strawberries along with the whipped cream that goes on top? I made one just last week, and it was delicious. =)
July 6th, 2007 at 6:54 pm
My Mom once made a Kiwi Sorbet that was Out of this world! I don’t have the exact recipe but I think you could follow any basic sorbet recipe. Would also be great made into a fruit coulis to drizzle on a plate with a delicious chocolate something on top! Bon Apetit’!