by Jennifer Wickes
History / Geography
The kiwifruit is actually a Chinese gooseberry. It is mainly
produced in Tea Puke, New Zealand and Gridley, California with many other
locations trying to catch some of the success of this little fruit.
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
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.
Store in a refrigerator up to 3 weeks!
Vitamin C and Beta Carotene.
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.
Sauternes, Vouvray, Moscato D'Asti, Auslesen
2 kiwifruits = 3/4 cup sliced
Peel your kiwi before slicing, or scoop out the inside with a
Additional Information (Web Sites)
Kiwifruit Frozen Yogurt
California kiwifruit, peeled and coarsely chopped
frozen low-fat or nonfat vanilla yogurt, softened
1 to 2
drops of green food coloring (optional)
package (10 ounces) frozen red raspberries in syrup, thawed
tablespoons triple sec or other fruit Liqueur
California kiwifruit, ends trimmed and sliced lengthwise
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.
Make 6 servings.
Kiwi Fruit, Orange and Avocado Salad
Zealand Fruit Company
Zealand kiwi fruit
tomato -- cut in wedges
avocado -- halved, sliced
red onion -- sliced
teaspoon balsamic vinegar
teaspoon Dijon mustard
pepper -- to taste
Peel kiwifruit and cut into 1/4-inch slices. Slice the peel from
oranges; slice crosswise into 1/4-inch thick rounds.
Arrange kiwifruit, oranges, tomatoes and avocado in a spiral
pattern on four salad plates. Top with onion slices and garnish with basil
sprigs. Whisk together remaining ingredients until well combined. Drizzle over
salads to serve.
Yields: 4 servings
New Zealand Kiwi Cheesecake
cups graham cracker crumbs
pounds cream cheese
teaspoon vanilla extract
egg -- slightly beaten
teaspoon vanilla extract
fruit -- peeled & sliced
tablespoons butter -- melted
tablespoons confectioners' sugar
Preheat the oven to 350 degrees F.
Place the crumbs in a mixing bowl and add the butter (Not
margarine) and sugar. Blend well. Press the mixture onto the bottom and partly
up the sides of a greased 9-inch springform pan. Smooth the crumb mixture
along the bottom to an even thickness. Bake for 10 minutes in the preheated
oven. Cool before filling.
CHEESECAKE: Preheat the oven to 350 degrees F. In a large
mixing bowl, beat together the cream cheese, milk, salt, and vanilla until well
blended. Add the eggs and sugar and continue to beat until light and creamy.
Pour the mixture into the prepared crust and bake for 35
minutes, or until lightly browned; the cake should be set in the middle. Remove
the cake from the oven and cool for 10 minutes.
Prepare the topping by mixing together, the sour cream, sugar,
and vanilla. Spread the topping over the top of the cake. Return the cake to the
oven and bake for 15 minutes more.
Cool to room temperature; then refrigerate until chilled. Just
before serving, garnish the top of the cake with slices of Kiwi fruit.
Yields: 10 servings
This article was originally published at Suite 101.
Jennifer Wickes is the editor at "Cookbook Reviews" and "Cooking With The
Seasons", which has been voted to be one of the Top 100 Culinary Sites on the
Internet! For more information about Jennifer Wickes or her columns, please go