In Season: Kiwis

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By Lisa Turner

Commonly thought to be a down-under treat, the kiwifruit actually hails from China; it wasn’t even introduced to New Zealand until the early 1900s. Whatever the history, it’s a nutrition-rich find: A medium kiwifruit contains only 46 calories and is loaded with vitamin C and vitamin K—crucial for bone formation. And kiwis are packed with fiber—one cup has almost 20 percent of the daily requirement.
• Kiwi-Honey Lemonade. Peel six very ripe kiwifruits and puree in a blender with 1/2 cup honey. Press mixture through a mesh wire strainer to catch juice; discard seeds. Transfer to a large pitcher, stir in 3/4 cup lemon juice and a liter of sparkling water, and serve with thin slices of kiwi and lemon floating on top.
• Kiwi Salsa. Peel and dice four firm kiwifruits. Combine in a bowl with one small seeded and minced serrano pepper, 1/4 cup each diced red bell pepper, diced pineapple, minced red onion, and chopped cilantro. Add a squeeze of fresh lime juice, and chill before serving.
• Kiwi-Persimmon Winter Fruit Salad. Peel and slice four kiwifruit. Combine in a bowl with two peeled and chopped persimmons, 1/2 cup pomegranate seeds, and one thinly sliced fennel bulb. Stir in 2 tablespoons each red wine vinegar, olive oil, and minced shallots. Season with salt and pepper, sprinkle with minced chives, and serve.

Author: Lisa Turner

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