When you put “green and fuzzy” and “food” in the same sentence, you might get the idea that something in your kitchen is past its prime. Think again! Winter is high time for the green and fuzzy kiwi – a delicious, nutritious and festive little fruit!
Getting to Know Kiwi
Wondering about kiwi (sometimes referred to as kiwifruit)? Here are a few bits of information about this green and delicious gem that you might not have known:
- Two kiwi have more fiber than a bowl of bran cereal
- With a low glycemic index of 52, kiwifruit is a fat-free, low-carb fruit that's safe for diabetics
- A serving of kiwi has more potassium than a banana, ideal for maintaining fluid and electrolyte balance and for releasing energy during exercise
- Kiwi were originally discovered in China. By the mid 1800s kiwi showed up in other countries like New Zealand, and were eventually produced in California in the late 1960s.
- Because California harvests kiwi in the fall, it’s available to consumers during the winter months. Its season goes from October through May.
Source: California Kiwifruit Commission
For a Taste of Kiwi
Who wouldn’t want to start the day with the elegance and nutrition of whole-grain crepes with a creamy, fruit filling? This recipe, courtesy of Rodale, would make a lovely brunch or special breakfast.
You know it’s good to get in your daily servings of fruits and veggies. This “fruit salad” recipe from EatingWell helps you take care of that and gives you a taste of the tropics you’ll love. What could be better on a cold day during the winter (besides an actual vacation that is...)?
2 tablespoons lime juice
1 tablespoon canola oil
1 tablespoon minced shallot
2 teaspoons rice vinegar
1 teaspoon honey
From the Organic Authority Files
1/4 teaspoon salt
Pinch of cayenne pepper, to taste
4 kiwi, peeled and diced
2 firm ripe bananas, cut diagonally into 1/2-inch-thick slices
1/2 cup diced red bell pepper
2 tablespoons thinly sliced fresh mint
2 tablespoons chopped cashews, toasted
In a medium-sized bowl, whisk together the lime juice, shallot, oil and vinegar, honey, salt and cayenne pepper.
Add the kiwi, bell pepper, banana and mint to the bowl and toss to coat.
Serve on individual plates with the cashews sprinkled on top.
The California Kiwifruit Commission provides this recipe to put together a steak dinner for six with a twist. The sweet and tangy teriyaki flavors go great with kiwi as part of its marinade.
Would you consider a spicy sorbet for dessert? TreeHugger has a recipe for a wonderful sorbet made from just three ingredients: some kiwi, a Serrano chili and a bit of salt. A super-simple and unusual dessert to enjoy during the winter, Kiwi and Serrano Sorbet will help heat things up!
Image: Zach Dischner