Eat Fresh - Kiwifruit

Published January 31, 2007 in The Spectrum & Daily News

By Kathryn van Roosendaal

I was in junior high before I first experience kiwifruit. It was a luncheon for the school newspaper and there was a basket of fruit on the table — at least I thought they were fruit. There was a mango, two papayas, half a dozen kiwis and some grapes. I recognized the grapes, but the rest were a mystery. I picked up a kiwifruit and examined it closely, rolling the small, hairy, brown shape in my hand.

“It looks like Kathryn’s having trouble with her kiwi,” said Ms. Sheya, our advisor. Trouble with it? I had no idea what it was. It did indeed look a bit like a kiwi, that small flightless bird from New Zealand. Was I supposed to eat this or what?

Someone finally handed me a knife and told me to peel it. I carefully scraped off the tough skin and was left with a slimy green oblong. “Eat it!” someone shouted. “Eat it! Eat it!” the chant started. I looked at it dubiously — was this some kind of prank? Did people really eat these things? Was it ripe?

Caving to peer pressure, I took a bite, then another and another. It was delicious! The slightly crunchy, slimy texture revealed a delicate, not-quite-tart taste of strawberries and pineapple. Without reservation, I reached for another of the unassuming brown fruits.

Kiwifruits are good fresh in salads, cooked in pies or even stir-fried with chicken. The lovely green color contrasts nicely with other fruits as cake decorations or ice cream toppings. And the flavor is mellow enough to go with just about anything. About the only thing they’re not good for is Jell-O — it contains an enzyme that keeps the gelatin from setting. But that same enzyme helps tenderize meat so it is great in marinades and sauces.

When buying kiwifruit, pick fruits that are firm but not rock hard and that have a nice unblemished hairy skin. If they are too soft they are overripe and will be mushy and tasteless. You can store them in the fridge in a plastic bag with a few holes in it or peel them and put them in the freezer.

Fresh Kiwifruit Pie

This is an easy pie to make and it is absolutely delicious.

4 cups kiwifruit, peeled and sliced

1 cup sugar

3 tablespoons quick cooking tapioca

1 tablespoon lemon juice

1/4 teaspoon ground nutmeg

2 tablespoons butter or margarine

Pastry for two crust pie, 9-inch

In mixing bowl, stir together sugar, tapioca and nutmeg. Add kiwifruit slices and lemon juice. Toss gently. Let stand 15 minutes. Prepare and roll out half of pastry. Line 9-inch pie pan; trim pastry to edge of pan. Turn kiwifruit mixture into pastry lined pan. Dot with butter. Roll out remaining pastry and cut slit in shape of “K” in center for vent. Place over filling. Trim, seal and flute edge. To prevent over-browning, cover edge of pie with foil. Bake at 375 degrees F for 20 minutes. Remove foil and bake 25 to 30 minutes more until crust is golden brown. Makes 1 pie.

Lamb Chops with Kiwifruit

These are the best lamb chops I’ve ever had. For a slightly different taste, mix the sliced kiwifruit into mint jelly and use it to top the chops before serving.

2 kiwifruit, peeled and crushed

1 kiwifruit, peeled and sliced

6 lamb chops, around 1-inch thick

1/2 cup extra virgin olive oil

1/4 cup fresh oregano leaves, chopped, or 1 teaspoon dried oregano

2 cloves garlic, minced

Place lamb chops on the bottom of a plastic or glass container. Sprinkle with oregano and garlic and cover with olive oil. Place in refrigerator for at least 2 hours, preferably overnight. Remove from refrigerator and cover with crushed kiwifruit. Let stand for 10 minutes. Cook lamb chops on a barbecue grill 13 to 15 minutes a side — turning once — on semi-direct heat. Garnish with kiwifruit slices. Serve immediately. Serves 6.