Kiwis
I do not feel I can honor the complexity and sophistication of the kiwi as well as my X could.
For me, the kiwi is a curious fruit that is more beautiful in form than it is in texture and flavor. He, on the other hand, considers kiwis the highest form of the fruit kingdom. I have known him to devour whole bowls of 20 kiwis in one sitting. Stunned in his enthusiasm, I have watched him cut the kiwis in half one by one and scoop out the neon-colored fruit with bliss. Myself in awe as green liquid drips from his lips and onto the floor, there being no time to sit down at the prospect of such a wonderous meal to him.
He is not inhibited by any ripeness or lack of ripeness when it comes to kiwis. His lips bulging and pulsing red reacting to the acidity, sometimes, and even to his preference, the kiwis are still hard and sickly sour. This overjoyed ecstasy extends even to the peels, hairy like sandpaper, especially when the kiwis are sliced and dried like gummies. The dried kiwi slices are my favorite way to eat these fruits since that sticky pulp becomes more like a homemade sour patch flavor.
These recipes are dedicated to him. I believe my ex-husband’s love for kiwis is at a close level to how he loved me, and it was a great love. Through him and his celebration of the fruit, I have developed an appreciation for its better parts and have started to explore different ways to use them that are more exciting for my taste. That is, if I manage to hide any away before he can get them. To this day I expect him to pop into my door and sneak the kiwis off with him when I have my back turned.
As it turns out, the kiwi is a fascinating fruit. It grows on hardy vines, much like grapes do. I have seen images of kiwi plants growing around overhead structures with the round fruit hanging down from above for best picking. And just as the less ripe ones occasionally do to my ex-husband’s bulging lips, the acidity in kiwi can be used as a meat tenderizer and even to curdle milk into cheese as a replacement for vinegar or lemon juice.
In more southern parts of the world, kiwis are commonly used in desserts like cream cakes and pavlova. They are even nice in the place of tomatoes in recipes for salsa or caprese. I consider the texture and size of kiwi to be relative to tomato though the juice has a starker sourness. And sometimes, kiwis are even better for their color rather than flavor. Though the color does not have dye properties, it can be used nicely in sorbet. In fact, there are many different kiwis that vary in size and color. Even in New England we get variety now! My favorites are the kiwi berries because of their size and sweetness.
I do not think I will ever be as passionate about the kiwi as my ex-husband is, but I appreciate the fruit ever more because of having shared life with him. And I chuckle now when I think about that incredible smile that would cross his face when the kiwis were just perfectly ripe, the juice flowing, and the hunger calling.
It never ceases to amaze me how seeing something through someone else’s eyes can bring it alive in a way you would never have imagined. I look at the kiwi differently now. In its rough textured surface, I see a thin veil of defense against the outside world. And as I cut it open and stare deeply into its fruit all neon and translucent, high contrast and jell, there is a world in there. A world that reveals its own filaments and connecting tissue, throwing it in my face with that splash of color. The compactness of vitamins and minerals that do not act as fibers do, but as a jellyfish or seaweed might. Now a days, a kiwi is an alien egg that has landed in my world to teach me a totally different way to see the world; just as he had.
Recipes
Kiwi Tartlet with Strawberry Yoghurt Cream
Kiwi Tartlets with Raspberry Yoghurt
• ½ cup butter, cool and cubed + 2 Tsp
• ¼ cup sugar
• 2 cups flour
• 1 egg yolk
• ¼ cup milk
• 1 cup plain yoghurt
• 4 Tsp honey
• 1 tsp vanilla extract
• 1 cup raspberries, cleaned and minced
• 3 kiwi, cleaned, peeled and thinly sliced
1. Combine flour, sugar, butter and egg yolk in a medium bowl. Mix until the dough comes together and is fully integrated (there should be no butter pockets), add water a little bit at a time if necessary to accomplish this. Wrap the dough in plastic wrap and cool in refrigerator for 30 minutes.
2. In the meantime, heat oven to 350 degrees F and generously butter 4 individual pie tins. Set aside.
3. Once the dough is cooled, remove from refrigerator and roll out into an even layer ¼ inch thick using a rolling pin on a lightly floured surface.
4. Cut 4 circles out of the dough that are 1/3 in larger all around than the individual pie tins. Place a dough circle onto the pie tin and form the dough to the tin by push the dough down so that there is no space between tin and dough. Repeat with remaining dough circles and tins.
5. Place the pies onto a baking tray and place in oven. Bake for 25-30 minutes until golden brown, turning the pan once.
6. Remove from heat and turn off oven. Allow to cool completely on a cooling rack.
7. Once the pie crusts are cool, stir together yoghurt, honey, raspberries and vanilla extract in a bowl until combined. Scoop ¼ of the mixture inside each pie crust.
8. Peel and thinly slice kiwis. Arrange the fresh fruit on top of the yoghurt mixture.
9. Cool until ready to serve. These will keep for 2 days in the refrigerator. Enjoy!
Tropical Muesli
• 1 kiwi, peeled and cubed
• 2 Tsp coconut flakes
• ½ mango, cubed and scooped
• 1 cup oats
• 1 cup milk or milk alternative
• 2 tsp maple syrup
• Juice of 1 lemon
1. Gather oats, milk, maple syrup and lemon juice. Combine in a medium bowl and allow to sit for 2 hours or overnight in refrigerator.
2. When ready to eat: peel, cube and/or scoop kiwi and mango. Scoop 2-3 equal portions of oats into breakfast bowls. Gather coconut flakes.
3. Top the oats with kiwi, mango and coconut flakes.
4. Enjoy!
Kiwi Halves
• A bowl of kiwis
• A slicing knife
• A suitable spoon
1. Gather kiwis and tools.
2. One by one, hold a kiwi in your hand as if you were holding a delicate object like an egg or a broach.
3. Once you have contemplated the hairy, rough exterior of the kiwi and found that your curiosity and hunger cannot be satiated by sight and texture alone: pick up the knife.
4. Find the exact middle of your kiwi and slice it into two equal bowls along the long edge so that the stemmy ends sit at the bottom of your bowls.
5. Allow the juice to drip down your hand and mouth as you pick up the spoon and slowly enjoy the inside of your kiwi in all of its vibrant green glory.
6. Once you have finished this kiwi, take a sigh of ecstasy.
7. Then pick up the next kiwi and repeat until the bowl is empty.
8. Enjoy!
Kiwi Cheese
• 1 gallon of fresh whole milk
• Juice of 15 ripe kiwi
• Large sized pot
• Cheesecloth
• Sieve
• Twine
1. Gather ingredients. Pour milk into large pot. Heat the pot on the stove at medium-low heat. Do not allow to boil!
2. Once the milk is steaming, but not boiling, pour the kiwi juice into the pot. Stir until curds appear.
3. Take off heat. Cover the pot and allow to sit for 15-20 minutes.
4. In the meantime, line the sieve with cheesecloth making sure there are no gaps.
5. Pour the curds and whey into the sieve lined with cheesecloth. Consider saving the whey (leftover liquid) for use as a milk replacement in pancakes, caramels or for use in lacto-fermentation.
6. Once the curds are separate from the whey and gathered in the cheesecloth, begin to close the edges of the cloth, squeezing to allow all the liquid to escape but none of the curds. Close the top and tie with twine.
7. Continue to wrap the cheesecloth/curd bundle closed with twine from the tie knot toward the cheese to help make more liquid escape. Then tie again at the bottom of your knotting.
8. Hang from the spout of your sink and allow to drip for 4 hours.
9. Remove the cheese from the cloth and set in a sealed container to keep in the fridge. This fresh cheese should be good for about 1 week.
10. Enjoy!
Kiwi-Tenderized Pulled Pork Sliders with Red Cabbage -Mango Slaw
10 kiwis
• 3 lbs pork shoulder
• 6 cloves garlic, shelled and minced
• 2 Tsp butter
• 2 Tsp ketchup
• ¼ cup brown sugar
• 2 Tsp mustard
• 1 onion, shelled and minced
• 1 inch ginger, peeled and minced
• 2 Tsp Worcestershire sauce
• 1 cup broth
• 6 bulky rolls
• 1 head iceberg lettuce
• 2 tomatoes, sliced
• Salt & Pepper
1. Gather kiwis, pork shoulder, 2 cloves of garlic and salt & pepper. Peel the kiwis and place them in a blender. Blend the fruit until smooth.
2. Place pork should with salt & pepper and minced garlic in a large zip lock bag. Pour the blended kiwis into the bag and seal. Place this in the refrigerator overnight.
3. The next day, remove the pork from the bag and place on a roasting pan or prepare sheet pan with a rack. Roast the pork shoulder in the oven at 350 degrees F for 1.5-2 hours until cooked through and crispy on the edges. Remove from oven and set aside.
4. Meanwhile, sauté the onion in 2 Tsp butter until translucent in a large pot. Add 4 cloves minced garlic, minced ginger, and brown sugar and stir for 30 seconds until the brown sugar has melted. Add ketchup, mustard, Worcestershire sauce and broth and allow to simmer for 25 minutes. Take off heat, set aside.
5. Also meanwhile, make the red cabbage-mango slaw (below).
6. Shred the pork shoulder using two forks so that you have a pile. Place the pulled pork into the sauce and simmer for another 10-15 minutes.
7. While the pork in simmering in the sauce, toast the bulky rolls, slice the tomatoes and peel off leaves of lettuce.
8. Split the bulky rolls in half, spoon in some pulled pork, top with red cabbage-mango slaw, tomato slices and lettuce.
9. Enjoy!
Red Cabbage-Mango Slaw
• 1 head cabbage
• 4 yellow mangoes, peeled, pitted and sliced
• 1 red pepper, cleaned and sliced
• 1 carrot, grated
• 3 Tsp mayonnaise
• 1 tsp chili powder
• Juice of 3 limes
• Salt & Pepper
Kiwi Salsa
• 3 kiwis, peeled and cubed
• 1 jalapeno, minced
• ½ red onion, peeled and minced
• 1 clove garlic, peeled and minced
• Juice of 3 limes
• ½ cup cilantro, chopped
• Salt & pepper to taste
1. Gather ingredients.
2. Peel & cube or mince kiwis, jalapeno, red onion, garlic and cilantro. Cut the limes into halves, set aside.
3. Combine ingredients in bowl and squeeze the limes over the mixture. Season with salt & pepper.
4. Enjoy!
Kiwi Slices in Fresh Lemon Vinaigrette with Buffalo Mozzerella, Pecan Crumb and Watercress
• 3 kiwis, peeled and sliced
• 1 Buffalo mozzarella cheese
• ½ cup pecans, crushed
• 1 handful watercress
• Juice of 1 lemon
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• ½ tsp salt
• ½ tsp pepper
• ½ clove garlic, peeled and finely minced
• ½ cup olive oil
1. Gather ingredients.
2. Peel & slice kiwis and arrange on a large flat plate with watercress. Crush pecans and arrange atop kiwis and watercress. Place the mozzarella in the center of the plate atop the salad ingredients.
3. In a small jar or bowl, combine lemon, Dijon mustard, maple syrup, salt & pepper, minced garlic and shake with top on or whisk to combine. Then add olive oil and shake or whisk until frothy and emulsified.
4. Pour dressing over the plated salad and serve immediately. (You can set the salad up beforehand and refrigerate until ready to serve, but only add the dressing right before you eat!)
5. Enjoy!
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Kiwi & Cream Layer Cake
• ¾ cup butter, room temp + 3Tsp
• 3 eggs, separated
• 1 cup sugar
• 1 tsp vanilla extract
• ½ cup milk
• 2 ½ cups flour
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 1 cup heavy cream, whipped
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp orange blossom water
• 8 kiwi, cleaned, peeled and thinly sliced
1. Butter 2x 8 in cake pans generously. Set Aside. Heat oven to 350 degrees F.
2. In a large bowl or stand mixer with mixer attachment at medium speed, mix butter and sugar until frothy and light. Add one egg at a time and the vanilla extract. Then slowly add milk.
3. In a medium bowl, mix together flour, baking soda, baking powder and salt. Slowly add dry mixture into wet mixture in the mixer.
4. Mix until fully combined and smooth. Pour half the batter into each of the buttered cake pans. Bake for 30-40 minutes until golden brown and a stick comes out of the center of each without any crumbs attached.
5. Remove from oven, allow to cool completely on a cooling rack. Clean the kitchen machine thoroughly.
6. Once cool, whip the heavy cream, powdered sugar, vanilla extract and orange blossom water using the whisk attachment until billowy and peaks form on the whipped cream.
7. Clean, peel and thinly slice the kiwis.
8. Place one of the two cakes on a plate and cover the top with a layer of the whipped cream and place a layer of kiwis.
9. Place the second of the two cakes on top of the first cake with the layer of cream and kiwi in the center. Cover the cake in the remaining whipped cream. Decorate with remaining kiwis.
10. Keep cool until ready to serve. This should be eaten within 12 hours of making it.
11. Slice and Enjoy!
Kiwi-Strawberry-Prosecco Sorbet
• 5 kiwis, peeled and cubed
• 1 ½ cup strawberries, cleaned
• 1 cup prosecco
• ½ cup sugar
• 1tsp orange blossom water
• Ice cream maker
1. Freeze the ice cream maker bowl overnight.
2. The next day, gather ingredients. Peel and cube kiwis and clean strawberries.
3. Combine kiwi and strawberry pieces, prosecco, sugar and orange blossom water in a blender. Close blender. Set to medium speed and allow to blend until frothy and smooth.
4. Remove ice cream maker bowl from freezer and place in the ice cream maker, which should be plugged in. Add sorbet mixture into ice cream maker.
5. Allow to churn for 30-35 minutes. Place in sealable containers and store in freezer until ready to serve and …
6. Enjoy!
Australian Pavlova
• 4 eggs, whites separated from yolks, chilled
• 1 cup super fine sugar
• 1 tsp vanilla extract
• 1 cup fresh cream
• ¼ cup sugar
• 3 kiwis, sliced
• 1 cup strawberries, sliced
1. Heat oven to 300 degrees F. On a baking tray with parchment paper, draw a round circle about 9 in diameter on the parchment paper in pencil (it is best to use a suitable plate as a form for this).
2. In a large mixing bowl or stand mixer with whisk attachment, whisk egg whites until stiff peaks form. Do this by starting slow and moving to medium speed until when you stop and lift the whisk out, the egg white peak stays standing.
3. Slowly add the super fine sugar to the whipped egg whites and whisk at low speed until shiny.
4. Pour the egg white mixture into the center of the drawn circle on the parchment paper and try to spread it evenly into the shape.
5. Bake at 300 degrees for 30 minutes until hardened but not browned! Remove from oven and allow to cool completely on a drying rack.
6. Once cooled, clean the mixer bowl and whisk. Then whisk fresh cream, sugar and vanilla extract until whipped cream forms.
7. Peel and slice kiwis, slice strawberries and set aside.
8. Plate the meringue (baked egg white), top with whipped cream and add a top layer of kiwis and strawberries.
9. Enjoy!
