THE kiwi fruit is native to mainland China and is also known as the Chinese gooseberry. Introduced into New Zealand in 1904, it was being produced commercially there by the 1940s. It was renamed after New Zealand's national bird when they started exporting the fruit to the US in the 1950s.
The kiwi fruit is high in vitamin C and a good source of fibre, vitamin E and potassium. It also contains folate, copper, vitamin E and lutein.
It is best to buy kiwi fruits when they are still firm and allow them to ripen at home. Store unripe f
ruit at room temperature until the skin indents slightly when touched, which means they are ripe – this normally takes three to five days. Ripe kiwis can then be kept in the fridge for up to three weeks.
They are eaten both raw and cooked, and are a great tenderiser for tougher cuts of meat as they contain an enzyme called actinidin, which breaks down proteins. (You should only marinade meat for a maximum of half an hour with this method).
1 Kiwi fruit and pecan pancakes 150g plain flour; 2 tbsp sugar; ¾ tsp baking powder; ¾ tsp baking soda; ¼ tsp salt; 2 eggs; 375ml buttermilk; 2 tbsp vegetable oil; 2 kiwi fruits, peeled and chopped finely; 30g pecans, chopped
Stir together the flour, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, beat the eggs lightly, then stir in the buttermilk and oil. Quickly stir the buttermilk mixture into the dry ingredients, just until the flour is moistened (the batter will be lumpy). Stir in the kiwi fruits and pecans. If the batter is too thick to pour, stir in two to three more tablespoons of buttermilk.
For each pancake, pour a small ladle of batter on to a large, lightly oiled non-stick frying pan. Cook over medium to medium-high heat until the underside of each pancake is lightly browned and the surface covered with small, unbroken bubbles. Turn and cook on the other side for about one minute. Serve hot. Top each stack of pancakes with slices of kiwi fruit, pecans and maple syrup.
2 Kiwi salsa 4 kiwi fruits, peeled and diced; 1 orange, peeled and diced; 200g tinned water chestnuts; 1 small red pepper, chopped; 2 tbsp coriander, chopped; 1 tbsp lime juice; 1 tbsp olive oil; 1 chilli, de-seeded and finely chopped; salt
Mix the lime juice, oil, chilli and salt by whisking in a bowl or shaking in a jar. Combine this well with all the other ingredients, cover and chill in the fridge for at least an hour – to let the flavours develop. This goes well with grilled pork or fish, or even grilled halloumi slices.
3 Minty kiwi smoothie 250ml milk; 250ml vanilla ice-cream; 1 banana; 2 tbsp mint, chopped; 2 kiwi fruits, peeled and chopped
Place all the ingredients into a blender and whizz until smooth. Serve in a tall glass.
4 Kiwi pavlova 5 egg whites; 250g caster sugar; 1¼ tsp vinegar; 1¼ tbsp cornflour; 400ml double cream; 2 tbsp caster sugar; 4 kiwi fruits (or a mixture of soft fruit), peeled and sliced
Pre-heat the oven to 200°C/400°F/gas 6. Make the meringue in a large spotless bowl by whisking the egg whites with electric beaters until stiff. Add the vinegar and a tablespoon of sugar, and beat again. Repeat with the rest of the sugar, then add the cornflour. Spread the mixture on to a sheet of baking parchment on which you have marked a 20cm circle, taking the meringue to the edge and building up to form a circle. Reduce the oven temperature to 130°C/250°F/gas 1 and place the meringue on a baking tray on the middle rack. Cook for 11/2 hours. Switch the oven off and leave the pavlova in the oven, with the door ajar, to cool. Whip the cream and remaining sugar until soft peaks form. Using a spatula, spread evenly over the cooled meringue. Top with fruit and serve.
5 Mini kiwi fruit cheesecakes Digestive biscuits; cream cheese; kiwi fruits, peeled and sliced
Spread the biscuits evenly with the cream cheese and top with slices of kiwi fruit. This is a good way to introduce children (and big kids) to the fruit, which can taste a little tart to them. The digestive biscuits sweeten the taste and the cheese has a pleasing texture, pulling it all together well.
