Kiwis
I do not feel I can honor the complexity and sophistication of the kiwi as well as I could.
For me, the kiwi is a curious fruit that is more beautiful in form than it is in texture and flavor. I have seen, on the other hand, people consider kiwis the highest form of the fruit kingdom. I have known some to devour whole bowls of 20 kiwis in one sitting. Stunned , I have watched kiwis cut in half enthusiastically, one by one, the neon-colored flesh blissfully scooped out with a spoon. Myself in awe watching as green liquid drips from lips and onto the floor, too excited to sit down at the prospect of such a wonderous flavor.
Uninhibited by any unripeness when it comes to kiwis, I have seen lips bulging and pulsing red reacting to the acidity. Sometimes, even as a 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. Though, I have to admit that the dried kiwi slices are my favorite way to eat these fruits since that sticky pulp becomes more like a homemade sour patch flavor.
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 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 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
Kiwi Recipes
Dried Kiwi Slices
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Thinly sliced kiwis (however many you would like)
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A dehydrator or an (mini)oven or an oven
Instructions
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After you have thinly sliced the kiwis, place them evenly so they do not touch onto either dehydrator racks or baking trays fitted with parchment paper.
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Set the dehydrator to 135 degrees F, or a minioven to a "dry" setting, or an oven to its 135 degrees or its lowest setting.
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Placed the trays into the dehyrator, minioven, or oven and close the door.
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Checking occasionally, keep the trays in side until the kiwi sliced are completely dried through and you feel no moisture when you touch them or bite into them.
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Store in an airtight container at room temperature. They will keep for months (even years) as long as they do not touch moisture .
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Enjoy!
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
Instructions
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!
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