Homespun

February 7, 2001

Care for Some Kiwi?

The ugly, little, brown, fuzzy fruit that is gaining popularity, and found regularly in our local supermarkets is commonly known as the "kiwi". The Kiwifruit, or Yang Tao, or Chinese gooseberry, originated in the Chang Kiang Valley of China, and was considered a delicacy by Chinese kings. It wasn't until 1847 that Western civilization took notice of this fuzzy little fruit. In 1906, the vine was introduced to the fertile soil of New Zealand, where it flourished. The name kiwifruit may have come from the New Zealand national bird, Kiwi, since the fuzzy brown exterior of the fruit resembles the bird.

Agricultural testing of kiwifruit began in the United States in the 1930's, but it wasn't until the 1960's that the first commercial vineyards were planted in California. Today, our supplies come from California and New Zealand.

Also, the harvesters wear white gloves to protect this pampered fruit and to prevent fingernail cuts in the fruit. Kiwifruit requires extensive hand labor and careful attention throughout the growing and harvesting cycle. It takes both male and female vines to produce a crop. Kiwifruit vines begin bearing fruit after about four years, though it takes about eight years before they reach full fruit-bearing capacity. California kiwifruit is harvested in October and is available through the winter months into May.

Ounce for ounce the kiwi is a nutritional storehouse. Kiwi is an excellent source of vitamin C. One fruit has over 100% of the recommended daily allowance. It is a significant source of folic acid, and is high in fiber and potassium. The kiwi is naturally sweet and is low in sodium.

When ripe, kiwifruit will yield to gentle finger pressure. Kiwifruit will ripen slowly if left at room temperature for several days. To ripen kiwifruit quickly, place in a plastic bag with an apple or banana and leave at room temperature for a few days. Refrigerated, it will keep for several weeks. Ripe kiwi should be refrigerated away from other fruits until ready to serve.

Now, what do you do with this fuzzy brown fruit? Remove the skin with a paring knife before serving. Slice, wedge, chop or dice into a variety of dishes. Or, simple cut in half crosswise and eat with a spoon right out of the shell. Kiwifruit may be used in salads, entrees or desserts, or as attractive garnishes.

However, kiwi has an enzyme, actinidin, which prevents gelatin from setting and should only be added as a garnish to gelatin salads, just before serving.

PEACH-AND-KIWI SALAD

2 medium peaches, sliced

2 bananas, diagonally sliced

Lemon or pineapple juice

2 cups cubed fresh pineapple

2 to 3 kiwifruit, peeled and sliced

2 large strawberries (optional)

Lettuce leaves

Peach Dressing (Recipe follows.)

Sprinkle sliced peaches and bananas with lemon or pineapple juice. Arrange all fruits on a lettuce-lined plate. Serve salad with chilled Peach Dressing. Yield: 6 servings.

PEACH DRESSING

2 medium peaches, unpeeled

¼ cup vegetable oil

2 tablespoons orange juice

2 tablespoons flaked coconut

1½ teaspoons lime juice

1 teaspoon grated fresh ginger

Combine all ingredients in container of an electric blender; process until smooth. Chill. Yield: 1¼ cups.

KIWIFRUIT TART

½ cup sugar

2 tablespoons plus 2½ teaspoons cornstarch

1/8 teaspoon salt

2 egg yolks, beaten

2 cups milk

1 tablespoon butter or margarine

¾ teaspoon vanilla extract

Tart Pastry (Recipe follows.)

5 kiwifruit, peeled and sliced

4 or 5 strawberries, sliced

1 whole strawberry

Combine sugar, cornstarch, and salt in a medium saucepan, stirring until blended. Combine egg yolks and milk; stir into sugar mixture. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Stir in butter and vanilla; pour into baked pastry shell. Cool 30 minutes. Top with sliced fruit as desired, and place whole strawberry in center for garnish. Yield: one 9-inch tart.

TART PASTRY

1¼ cups all-purpose flour

2 tablespoons sugar

½ teaspoon salt

1/3 cup plus 2 tablespoons shortening

3 tablespoons cold water

Combine flour, sugar, and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball, and chill.

Roll dough to 1/8-inch thickness on a lightly floured surface. Place in a round 9-inch tart pan; trim excess pastry along edges.

Prick bottom and sides of pastry generously with a fork. Bake at 450° for 10 to 12 minutes or until pastry is golden brown. Yield: pastry for one 9-inch tart.

This page created by Margie Yarnell, Extension Secretary/Webmaster.
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