Many of our favorite fruits are coming into season, but one is quickly going out of season. Don't walk, but run to the grocery store to get your last round of amazing kiwis before they go out of season in May. Kiwifruits have the most unique flavor, almost like a combination of pineapple, strawberry, and citrus. Now is the perfect time to try kiwi!
- Kiwis are high in Vitamin C, which helps stimulate the body's immune response. A kiwi has 230% of the daily recommended intake of Vitamin C
- Kiwis are also rich in antioxidants which help eliminate free radicals within the body and reduce oxidative stress. This helps protect you from inflammation and disease
- Kiwi promotes heart health by lowering blood pressure
- Kiwi also contains high amounts of fiber to reduce constipation and help with digestive health
Recipes:
Kiwi Quick Bread (food.com)
- 2 cups all-purpose Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 cup Butter
- 2/3 cup Sugar
- 2 Eggs
- 1 cup peeled mashed ripe Kiwi
- Preheat oven to 350 degrees. Grease and flour a 9 X 5 X 3 loaf pan.
- Sift together flour, baking powder baking soda and salt and set aside.
- In large bowl cream butter and sugar together until light and fluffy. Add eggs one at a time to creamed mixture beating well after each one. Stir in kiwis. Fold in dry ingredients gently, stirring only until batter is completely moistened. Spoon batter into pan and bake for 55-65 minutes or until toothpick inserted comes out clean. Cool for 10 minutes on wire rack. Remove from pan and continue cooling on rack.
Tropical Kiwi Crumble (theunlikelybaker.com)
For the Crumble:
- 1/2 cup All Purpose Flour
- 1/2 cup packed Brown Sugar
- 1/4 teaspoon Ground Cardamom
- 1/4 teaspoon Salt
- 1 cup Rolled Oats
- 1/2 cup cold unsalted Butter
For the Kiwi Filling:
- about 1 3/4 cups Kiwi
- 1 tablespoon Granulated Sugar
For the Topping:
- Shredded Coconut
- Sliced Almonds
- Vanilla Ice Cream
Preheat oven to 350F. Set 4 ramekins on a baking sheet covered with parchment paper and set aside (see note).
In a small bowl, combine 1/2 cup flour, 1/2 cup sugar, 1/4 teaspoon cardamom, 1/4 teaspoon salt and 1 cup rolled oats.
Add the 1/2 cup cubed butter and using your hands, combine the butter into the flour mixture until the mixture becomes lumpy and crumbly (pieces the size of chickpeas are OK); don't over mix. Set aside.
In another bowl, mix 1 3/4 cups kiwifruit with 1 tablespoon granulated sugar.
Evenly divide your kiwifruit into your 4 ramekins. Press the kiwis gently to the bottom.
Then evenly divide your crumble to top the kiwis.
Bake for 30-45 minutes or until the tops are golden brown and the juices are bubbling.
Take out of the oven and sprinkle with toasted coconut and almond. Cool slightly, top with ice cream then serve.
Kiwi Sorbet (Tasty.co)
- 1 lb frozen Kiwi
- 1/4 cup Honey
- Blend all ingredients in a food processor or high-speed blender until thoroughly combined.
- Pour into a rectangular loaf pan and smooth into an even layer.
- Freeze for 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping.)
