5 Recipes Of Kiwi Fruit: Green Salad Yoghurt And Fruity Salsa For The Perfect Down Under Retreat 2021


The kiwi fruit is more than 700 years old. Making their debut in Southern China, kiwis were originally called Yang Tao, or “sunny peach.”  Today, they remain China’s national fruit, despite their current namesake’s association with New Zealand. Kiwis weren’t introduced to the Western world until the early 1900s, when a missionary from China brought them to New Zealand. In 1952, they began to be exported to England, and finally reached American shores in 1958.

Kiwifruit is a rich source of vitamin C, and its potassium levels rival those of a banana. It also contains vitamins E and A, as well as a considerable amount of dietary fiber, which eases and aids digestion. The kiwifruit seed oil also contains significant amounts of essential omega-3 fatty acids.

Kiwis have a sweet, unique flavor and a soft texture. When shopping for kiwifruit, choose ones with no bruises or soft spots. Avoid fruits with wrinkles or signs of exterior damage. Ripened kiwifruit can be stored at room temperature for 3 to 5 days—more, if kept in the refrigerator.

You can even eat the fuzzy skin on the outside of the kiwifruit—it is exceptionally nutrient-dense. The skin is very thin and just needs to be rinsed and rubbed lightly to dry. Then, cut in quarters like an orange and enjoy—skin and all! 

www.homecooking.about.com, www.wikipedia.org, www.fruitsandveggiesmatter.gov, www.kiwi-fruit.org

Image by Andre Karwath available under the Creative Commons Attribution-Share Alike 2.5 Generic license.

V’s Grilled Jerk Pork Tenderloin and Pineapple Mango-Kiwi Salsa

Ingredients:

1 (2 1/2 lb) pork tenderloins

Jerk Spice

1/2 cup finely chopped onion

1/3 cup finely chopped scallion  (4 to 6 scallions)

1/4 cup firmly packed fresh thyme leave, and tender stems chopped

4 garlic cloves, finely chopped

2 tablespoons fresh orange juice

2 tablespoons fresh lime juice

1 -3 scotch bonnet peppers or 1 -3 habanero pepper, seeded and minced, depending on taste

1 tablespoon finely chopped fresh ginger

2 teaspoons ground coriander

2 teaspoons fresh ground black pepper

1 teaspoon ground allspice

1 dash cumin

1 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

Pineapple Mango-Kiwi Salsa

2 cups fresh pineapple, chopped

1 fresh mango, chopped

1 kiwi, chopped

1/3 cup purple onion, chopped

1/4 cup fresh cilantro, chopped  (or to taste)

1 tablespoon fresh ginger, chopped fine  (or to taste)

1 tablespoon lime juice

1 tablespoon rum  (or to taste)

1 tablespoon jalapenos (or to taste) or 1 tablespoon poblano pepper, chopped fine  (or to taste)

Prep Time: 15 mins

Total Time: 35 mins

Directions:

1. Combine the Jerk Spice ingredients in a small bowl and mix to form a coarse paste. Or blend in food processor.

2. Coat pork tenderloin and Marinate at least 4 hours or overnight. The longer it marinates, the more flavor the pork absorbs.

Pineapple Mango-Kiwi Salsa

1. Put all in a bowl, mix it up, and let it sit for a little bit to allow the flavors to mingle.

2. Grill tenderloin, covered, over indirect medium heat for 10 minutes each side.

3. Juices should run clear or temperature 160 degrees.

4. Let roast sit about 10 minutes to let juices settle.

5. Slice and serve with Pineapple Salsa.

Servings: 6-8

Kiwi Banana Shake

Ingredients:

1 1/2 cups ice

1 -2 kiwi (or more if you love kiwi)

1 tablespoon agave syrup (instead of sugar)

1 -2 banana (used for taste and thickening)

Prep Time: 5 mins

Total Time: 10 mins

Directions:

1. Throw this all in a blender and pulse and/or just puree the heck out of it until you have the consistency you like.

2. Hope you enjoy!

Servings: 2

Fresh Fruit Parfait with Lemon – Poppy seed Yogurt

Ingredients:

2 kiwi, peeled, quartered and sliced

2 peaches, pitted, quartered, diced

1 cup blueberries

1 lemon, juiced, plus zest for garnish

1 tablespoon sugar

2 cups low-fat plain yogurt

1 tablespoon poppy seed

mint sprig, for garnish

Directions:

1 In a medium bowl place cut fruit, blueberries, lemon juice and 1 tbsp sugar. Mix well and macerate for about 10 to 15 minutes. This will allow the fruit to be infused with lemon juice and sugar.

2 Meanwhile, in a small bowl stir 2 cups of lowfat yogurt and poppy seeds.

3 In clear glasses (wine glasses make an excellent choice) layer the ingredients starting with the fruit mixture, then the yogurt. Repeat until full. Garnish with a sprig of mint.

Servings: 4

Orange, Strawberry and Kiwi Salad (Ww)

Ingredients:

1 tablespoon orange juice

2 teaspoons honey

2 oranges, peeled and sliced

2 cups strawberries, sliced

1 cup grapes, halved

2 kiwi fruits, peeled and sliced

2 tablespoons mint leaves, chopped

Total Time: 15 mins

Directions:

1. In a nonmetallic bowl, combine orange juice and honey. Add the fruits; toss to coat.

2. Refrigerate, covered, until chilled, at least 1 hour. Sprinkle with mint before serving.

Servings: 4

Strawberry, Kiwi, And Spinach Salad

Ingredients:

2 tablespoons raspberry vinegar

2 1/2 tablespoons raspberry jam

1/3 cup vegetable oil

8 cups spinach, rinsed and torn into bite-size pieces

1/2 cup chopped walnuts

8 strawberries, quartered

2 kiwis, peeled and sliced

Prep Time: 15 mins

Total Time: 15 mins

Directions:

1. Mix together raspberry vinegar, raspberry jam, and vegetable oil in a small container.

2. Combine spinach, nuts, strawberries, and kiwi in a salad bowl. Toss with raspberry dressing.

Servings: 8

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