IT’S hard to find a fruit that provides as much vitamin C as kiwifruit does. Beneath its fuzzy brown peel is a sweet green flesh that works not only in fruit salads but also in savory dishes, chutneys, ice creams, sherbets, gelatin or liqueurs.
Select kiwifruits that are firm but not rock hard; the flesh should yield like a ripe peach. You can easily ripen kiwifruit by leaving it at room temperature for a few days. To speed up the process, put the kiwifruit in a dry paper bag along with an apple or banana. The fruit can be frozen by peeling and covering it with a heavy sugar syrup to which a half teaspoon of lemon juice per quart of liquid has been added. Frozen kiwifruit can be stored up to 12 months.
Most people prefer to either peel kiwifruit or slice in half and scoop out the flesh with a spoon. However, some varieties are scarcely fuzzy at all, and may be eaten skin and all. An egg-slicer can be used to slice peeled kiwifruit into uniform slices for recipes or a colorful garnish. For more kiwifruit recipes, please contact me at: firstname.lastname@example.org.
(Makes about 2 1/2 dozen)
4 medium kiwifruit
1/4 pound white chocolate
Pare kiwi. Cut each crosswise into six
Place on paper-towel-lined tray. Chop white chocolate and place in small custard cup or bowl. Set cup in small saucepan with 1/2-inch water. Over medium heat, bring water just to boiling. Heat chocolate, stirring occasionally just until melted.
Remove cup from water; let stand 5 minutes. Pat kiwifruit slices with paper towel. Use a fork to dip each slice into chocolate, covering halfway. Let excess drip off. Place on wax-paper-lined tray . Refrigerate until set (about one hour).
Kiwifruit Apple Soup
1 lb apples
1 Tbsp. corn starch
2 cups apple juice
3 Tbsp. sugar
juice from 1 lemon
Clean apples, quarter, seed and barely cover in water. Cook over medium heat until softened. Strain, pressing through sieve with a spoon. Add juice and one cup water. Return to the skillet and bring soup to a boil. In a cup, thoroughly mix cornstarch with three Tbsp. soup. Stir into soup. Add lemon juice and sugar. Serve topped with kiwifruit slices.
Kiwifruit Ice Cream
(Makes one quart)
1 cup sugar
2 Tbsp. sugar
2 large eggs
2 cups whipping cream
Peel fruit and mash thoroughly in a bowl. Stir two Tbsp. sugar into fruit, cover, and refrigerate one hour. Whisk the eggs in a mixing bowl until light and fluffy (one to two minutes). Whisk in remaining sugar, a little at a time, then continue whisking until completely blended, about one minute more. Pour in cream and whisk to blend. Stir in kiwifruit.
Transfer mixture to an ice-cream maker and freeze, following manufacturer’s instructions.