Kiwi Recipes

sister herb

Official TTI Chef
Let´s talk about kiwi (the fruit, not the bird).

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The kiwifruit or Chinese gooseberry (often shortened to kiwi outside New Zealand), is the edible berry of a woody vine in the genus Actinidia.

The most common cultivar group of kiwifruit ('Hayward') is oval, about the size of a large hen's egg (5–8 cm (2.0–3.1 in) in length and 4.5–5.5 cm (1.8–2.2 in) in diameter). It has a fibrous, dull greenish-brown skin and bright green or golden flesh with rows of tiny, black, edible seeds. The fruit has a soft texture and a sweet but unique flavor, and today is a commercial crop in several countries, such as Italy, New Zealand, Chile, Greece, and France.

Kiwifruit is native to northern China. Other species of Actinidia are native to India, Japan, and southeastern Siberia. Cultivation of the fuzzy kiwifruit spread from China in the early 20th century, when seeds were introduced to New Zealand by Mary Isabel Fraser, the principal of Wanganui Girls' College, who had been visiting mission schools in Yichang, China. The seeds were planted in 1906 by a Wanganui nurseryman, Alexander Allison, with the vines first fruiting in 1910.

The first commercial planting of Chinese gooseberries occurred in 1937 in New Zealand by the orchardist Jim MacLoughlin. The fruit proved popular with American servicemen in New Zealand during World War II. In 1952, MacLoughlin partnered with the New Zealand Fruit Federation to market and export the fruit in the United States market. Due to pioneering research into the transportability of the fruit by John Pilkington Hudson and others at the agriculture department in Wellington, this was the first international export of the kiwifruit.


The genus Actinidia contains around 60 species. Though most kiwifruit are easily recognized as kiwifruit (due to basic shape) their fruit is quite variable. The skin of the fruit can vary in size, shape, hairiness, and color. The flesh can vary in color, juiciness, texture, and taste. Some fruits are unpalatable while others taste considerably better than the majority of the commercial varieties.

The most common kiwifruit is the Fuzzy Kiwifruit and comes from the species A. deliciosa. Other species have fruits that are commonly eaten; some examples are Golden Kiwifruit (A. chinensis), Chinese Egg Gooseberry (A. coriacea), Baby Kiwifruit (A. arguta), Arctic Kiwifruit (A. kolomikta), Red Kiwifruit (A. melanandra), Silver Vine (A. polygama), Purple Kiwifruit (A. purpurea).[12]

Fuzzy kiwifruit

Almost all kiwifruit in commerce belong to a few cultivars of fuzzy kiwi (Actinidia deliciosa): 'Hayward', 'Blake', and 'Saanichton 12'. They have a fuzzy, dull-brown skin, and bright-green flesh. The familiar cultivar 'Hayward' was developed by Hayward Wright in Avondale, New Zealand, around 1924. It was initially grown in domestic gardens, but commercial planting began in the 1940s.

'Hayward' is the most commonly available cultivar in stores. It is a large, egg-shaped fruit with a sweet flavor. 'Saanichton 12', from British Columbia, is somewhat more rectangular than 'Hayward' and comparably sweet, but the inner core of the fruit can be tough. 'Blake' can self-pollinate, but it has a smaller, more oval fruit and the flavor is considered inferior.[1][12] The most common male pollenizer for these varietals is 'Chico'.

Golden kiwifruit

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A sliced golden kiwifruit

The golden kiwi (Actinidia chinensis) has a smooth, bronze skin, with a beak shape at the stem attachment. Flesh color varies from bright green to a clear, intense yellow. This species is sweeter and more aromatic in flavor; the flavor is reminiscent of some subtropical fruit. Its short storage life currently limits its commercial potential. One of the most attractive varieties has a red 'iris' around the center of the fruit and yellow flesh outside. The yellow fruit fetches a higher market price and, being less hairy than the fuzzy kiwi, is more palatable for consumption without peeling.

A commercially viable variety of this red-ringed kiwi, patented as the EnzaRed, is a cultivar of the Chinese hong yang variety.

Hort16A, marketed as Zespri® Gold, is a golden kiwifruit now marketed worldwide in increasing volumes.

Kiwi berries


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The larger fuzzy kiwi in back compared to the smaller kiwi berry

Kiwi berries are composed of three species of kiwifruit, hardy kiwi (Actinidia arguta), Arctic beauty (A. kolomikta), and silver vine (A. polygama). They are fast-growing, climbing vines, durable over their growing season. The fruits are edible berry- or grape-sized fruits similar to the fuzzy kiwi in taste and appearance, with thin, smooth skin. They are referred to as kiwi berry, baby kiwi, dessert kiwi, grape kiwi, or cocktail kiwi.

The cultivar 'Issai' is a hybrid of hardy kiwi and silver vine which can self-pollinate. Grown commercially because of its relatively large fruit, Issai is less hardy than most hardy kiwi.

Allergies
The actinidain found in kiwifruit can be an allergen for some individuals. Specifically, people allergic to latex, bananas, papayas, or pineapples are likely to also be allergic to kiwifruit. The fruit also contains calcium oxalate crystals in the form of raphides. Reactions to these chemicals include sweating, tingling, and sore mouth or throat; swelling of the lips, tongue and face; rash; vomiting and abdominal pain, heartburn; and, in the most severe cases, breathing difficulties, wheezing, and collapse. The most common symptoms are unpleasant itching and soreness of the mouth, with the most common severe symptom being wheezing. Severe symptoms are most likely to occur in young children.
 

sister herb

Official TTI Chef
Kiwifruit Pops

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8 kiwifruit, peeled, coarsely chopped
270ml light coconut cream
1 tablespoon brown sugar

Process kiwifruit in a food processor until smooth. Transfer to a jug. Whisk in coconut cream and sugar. Divide among eight 60 ml (1/4-cup) capacity ice-block moulds.

Place in the freezer overnight. Set aside for 5 minutes to soften then remove from moulds.

Source: http://www.taste.com.au/recipes/25605/kiwifruit pops
 

sister herb

Official TTI Chef
Kiwifruit Pistacho Bread

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5-6 med. ripe kiwi fruits
2 eggs
1/2 cup vegetable oil
1 1/2 cup flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup powdered sugar
1/4 cup chopped pistachos
1/4 tsp cardamom powder

Wash and peel the fruit. Chop finely to make 1 1/2 cups.

Heat a pan add chopped fruit and sugar.

Bring to a boil, stirring until fruit loses some of its color. Allow to cool.

Beat eggs and oil well.

Blend together flour, baking powder and salt.

Add the baking soda to cooked kiwi mixture. Stir until bubbles form.

Add this to the egg mixture and then add flour mixture, Pistachos and cardamom powder to it.

Stir until dry ingredients are moistened. Pour the mixture into a well greased loaf pan.

Bake at 350 degrees about 55 minutes.

Cool in pan 10 minutes and turn out onto wire rack.

Source: http://marecipes.blogspot.fi/2010/08/kiwifruit-pistacho-bread.html
 

sister herb

Official TTI Chef
Kiwifruit Vanilla Cupcakes with Kiwi Buttercream Frosting

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(makes 1 dozen)

Ingredients:
Cupcake base:
  • 1-2 whole fresh kiwis (enough to make 1/3 cup of mashed kiwi)
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • slightly over 3/4 cup granulated sugar
  • 1 egg
  • 2 egg whites
Frosting:
  • 1 whole fresh kiwi, mashed
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 tsp vanilla extract
  • slightly over 3/4 cup confectioner’s sugar
  • a pinch or two of sea salt
Directions:
1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners (I do NOT recommend using silicone liners).
2. Peel the 3 kiwis you will need for the cupcakes and frosting, and mash them well using a fork, trying to break up large chunks. See the consistency of the mashed kiwi below for reference. If your kiwi is not soft enough to mash with a fork, puree it in a food processor or blender. You will use 1/3 cup of the mashed kiwi for the cupcakes, and the remainder can be set aside for the frosting.


Mashed kiwi

3. In a medium bowl, mix together the flour, baking powder, and salt for the cupcake base. In another small bowl, mix together the milk, vanilla, and the 1/3 cup mashed kiwi.
4. In a large bowl, cream the 1 stick of butter with an electric mixer on medium-high speed until light and fluffy, then add sugar and continue beating until fluffy. Turn down the speed to medium and blend in egg and egg whites until just blended.
5. Turn mixer to low speed and add half the flour mixer, mixing briefly until just blended. Then add the milk and kiwi mixture, blend briefly until just combined. Finally add remaining half of the flour mixture, scrape down sides of bowl, and finish mixing just until blended.
6. Divide batter evenly among muffin cups, and bake for 22-25 minutes until tops are golden and just dry to the touch, and a toothpick inserted comes out clean. (If you so happen to be using silicone muffin cup liners, you may need to add an extra 10-15 minutes of bake time on top of this.) Remove from oven and cool thoroughly before frosting. If using silicone liners, remove them as soon as the cupcakes have cooled just enough to handle.



Batter in silicone baking cups



Kiwi vanilla cupcakes at end of original baking time – centers still raw in the silicone baking cups, but probably what yours will look like if baked in regular paper liners


The cupcakes after another 15 minutes in the oven, finally cooked through but clearly overbrowned using the silicone liners!

7. Make the frosting: Cream butter until light and fluffy. Add approx 3-5 tbsp of mashed kiwi to the butter, 1 tablespoon at a time, and blend well. You can always add more kiwi but you can’t take it back once it’s in there. Just make sure the mixture is still light and fluffy and doesn’t become watery. Now add vanilla and confectioner’s sugar, and blend thoroughly. Stop to taste the frosting, making note of the degree of sour versus sweet. The final step is to add the salt and mix well, and taste again.


Kiwi buttercream frosting

The frosting flavor should really round out and come together at the end, without being too sweet or too sour. You won’t taste the salt, but it will balance out the kiwi and the sugar so that the uniqueness of the kiwi flavor shines through.


Kiwi vanilla cupcakes with kiwi buttercream frosting

Source: http://myediblememories.net/2012/08/24/kiwi-vanilla-cupcakes-with-kiwi-buttercream-frosting/
 

sister herb

Official TTI Chef
Kiwi Fruits With Prawns Salad

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Ingredients
4 Kiwi Fruits, peeled, sliced and chilled
12 – 14 Large Cooked Prawns, chilled
A small handful of Fresh Mint Leaves

Lime Dressing
2 ½ Tbsp of Freshly Squeezed Lime Juice
1 Tbsp Sugar
½ tsp Fish Sauce
A pinch of sea salt
1 Tbsp of Peanut Oil (you can also use olive oil)

Method
In a small bowl, whisk together the lime juice, sugar, fish sauce, sea salt, and peanut oil.

Combine the Kiwi fruits and prawns. Add the lime dressing and toss to combine. Garnish the salad with some mint leaves. Serve the salad chilled.

Serves 3 to 4

Source: http://www.seasaltwithfood.com/2010/09/kiwi-fruits-with-prawns-salad.html
 

sister herb

Official TTI Chef
Lemon Kiwifruit Pie

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Serving:
6-8

Ingredients:
1 (9"/23 cm) baked pastry shell
1 can (300 mL) Regular or Low Fat sweetened condensed milk
3/4 cup (175 mL) frozen lemonade concentrate, thawed
2 cups (500 mL) whipping cream, whipped
Yellow food colouring (optional)
2 kiwifruits, peeled and sliced

Preparation:
1. Combine condensed milk, whipped cream, lemonade concentrate and food colouring if desired; mix well.
Pour into prepared pastry shell.

2. Chill 4 hours or until set. Garnish with kiwifruit. Refrigerate leftovers.

Source: http://www.eaglebrand.ca/recipes-details.aspx?rid=1622
 

sister herb

Official TTI Chef
Kiwifruit Sorbet

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1 cup sugar
1 cup water
10 large kiwifruit, very ripe
Juice of 1 lime
1/2 tsp. vanilla extract
Pinch kosher salt
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Instructions

  1. Combine sugar and water in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Let sugar syrup boil for 1 minute, stirring; then remove from heat. Let cool over an ice bath, or place in the refrigerator until thoroughly chilled.
  2. Peel and quarter kiwifruit; add to food processor with cold sugar syrup, lime juice, vanilla, and salt. Process until smooth puree. Chill kiwifruit puree until cold.
  3. Stir puree and add to ice-cream machine; process according to manufacturer's directions. Freeze finished sorbet for at least 3 hours prior to eating.
  4. If you haven´t ice-cream machine: Pour into a freezer container. Cover and freeze until firm. Mix few times.

Source: http://www.simpledish.com/diets/dairyfree/kiwifruit-sorbet
 

sister herb

Official TTI Chef
Kiwi Fruit Jam

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12 Kiwi fruit, peeled
1/2 tspn citrus pectin (we just used 1/2 tspn jam-setting stuff)
2 Tbspns water
2 Tbspns lemon juice
2 cups sugar
green food colouring (optional)


Cut kiwi into eigths, discard seeds and core. Blend or process pectin, water, lemon juice, and 1 Tbspn of the sugar until smooth. Add kiwi fruit, process until they are roughly chopped (not smooth).

Combine kiwi mixture and remaining sugar in a saucepan (it should not be more than 5 cm deep). Stir constantly over heat, without boiling, until sugar is dissolved. Bring to the boil, boil rapidly, uncovered, without stirring, for about 10 minutes or until a teaspoon of mixture will jell when tested on a cold saucer.

Tint with food colouring if weirdish green-brown colour is not desired, mix well, wait until bubbles subside and pour into hot sterilised jars. Seal when cold.

Makes 2 1/2 cups (apparently)

Note: Sterilise the jars by heating them for at least 10min in a 100' (celsius) oven.

Source: http://abeautifulramble.blogspot.fi/2008/01/homemade-kiwi-fruit-jam-lemon-butter.html
 

sister herb

Official TTI Chef
Easy Chocolate covered Kiwifruits

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Peel off and slice kiwis. Melt dark chocolate. Dip kiwis in the melted chocolate. Let to set and harden in the refrigerator.
 

sister herb

Official TTI Chef
As kiwi means both fruit and bird, here is something to do with the kiwibird:

Speckled Kiwi Mesquite Cookies









If you can't find Mesquite flour, simply use an extra 75g of cornstarch, the flavour won't be anything like ones made with Mesquite but I'm sure they'd still be lovely. Also if you eat wheat you can always replace the gluten-free flours with 225g of regular flour.

Makes 24-26 kiwis.
  • 200 g dairy-free margarine ( or soft butter if you tolerate)
  • 3/4 cup (90g) pure icing (powdered) sugar
  • 1 tsp pure vanilla extract
  • 1/2 cup + 1 Tbsp (75g) mesquite flour
  • 1 1/4 cups (125g) white rice flour
  • 1/2 cup (50g) tapioca flour
  • 1/2 cup (50g) gluten-free cornstarch (known as cornflour in NZ)
  • pinch of sea salt
  • 1/2 tsp gluten-free baking powder
  • 40 g dairy-free dark chocolate, chilled
Cream the margarine and icing sugar in a medium bowl until light and fluffy. Beat in the vanilla extract. Sift over the combined flours, baking powder and salt. Mix with a wooden spoon or as I do, with your hands to form a stiff dough. Shape into a flat disk on a lightly floured bench, cover and chill for 15-20 minutes. Pre-heat oven to 160 C/320 F. Grate the chocolate and set aside. Roll out dough between two sheets of baking/parchment paper to about 6mm thick. Stamp out shapes. Carefully transfer cookies to a greased or lined tray. Bake for 12-15 minutes or until slightly golden around the edges. Leave cookies a few minutes on tray before transferring to a cooling rack. Store airtight for up to 3-4 days, although I think they are at their best the day of baking.

Source: http://www.mydarlinglemonthyme.com/2010/10/speckled-kiwi-mesquite-cookies.html

P.S. This is the kiwibird:

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sister herb

Official TTI Chef
I haven´t tried or ate those food because I am allergic to kiwifruit :( (I know it is tasty fruit) but hopely some others like the recipes I sended.
 

sister herb

Official TTI Chef
Kiwi Popsicles

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1) Kiwi - peeled and cut in 1 inch thick rounds, with a popsicle stick in each round. Freeze on a tray in the freezer.



2) 1 cup Chopped dark chocolate and 1/2 cup Coconut oil - melted over a double boiler, then cooled to room temp.



3) Dip each Kiwi-pop into the chocolate mixture (it will immediately turn crispy) and place on a tray to refreeze or pass around right now.




http://www.showfoodchef.com/2010/09/chocolate-kiwi-popsicles-simple.html
 
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