Green kiwifruit – cheaper than chips 

Marion Farrell

If there’s one food that’s going against the tide of rising food costs – it’s our green Kiwifruit. I spotted them at my local supermarket for just 89c the other day, that’s the cheapest they’ve been in a long time, and this is thanks in part to the global economic crisis and decreasing international demand.

There are some 500,000 trays of the fruit more than usual for the local market – so what are we to do with them?

One person who I knew would be pleased to hear this and is positively brimming with recipes is Jan Bilton – a Kiwifruit crusader who has long extolled the virtues of the furry little brown fruit. Since writing ‘The Kiwifruit Cookbook’ which contains over 100 recipes, she can’t fathom why we don’t utilize this nutrient dense, versatile, zesty and delicious-tasting fruit more widely in our cooking.

Now is the perfect time to bottle, bake and blend with Kiwifruit according to Jan. “It gives everyone the opportunity to make their chutneys and pickles – it’s great to be able to use them (kiwifruit) in these ways.”

Pavlova topping and platter adornment aside, Jan tells me that kiwifruit “gives tang” to pasta salads, goes well with our favourite foods: mussels, lamb, salmon and venison as it “helps to counteract the richness and adds piquancy”,  and makes a nice alternative to apple in muffins. It’s a case of move over apples for the Kiwifruit advocate, who adds, “A kiwifruit a day will keep the Doctor away”.

Here are a couple of recipes courtesy of Jan – I’m looking forward to giving the muffins a go this weekend…

kiwi muffins

 

1/2 cup sugar

2 cups flour

2 1/2 teaspoons each: baking powder, custard powder

1 egg, lightly beaten

1/2 cup milk

100g butter, melted

3 kiwifruit, peeled and diced

 

Preheat the oven to 200°C. Lightly grease an 8-hole muffin pan.

 

Place the sugar, sifted flour, baking powder and custard powder into a bowl. Combine the egg, milk and melted butter. Add the liquid ingredients and diced kiwifruit to the dry ingredients and combine quickly, until just moistened.

 

Spoon into the prepared muffin pan. Bake for 15-20 minutes or until a skewer inserted in the centre comes out clean. Makes 8.

 

 

 

kiwifruit & lychee jam

 

The lychees are optional but they do add a point of difference.

 

1kg kiwifruit, peeled and mashed

juice 1 lemon

1/4 cup water

4 cups sugar

450g can lychees, drained

 

Place the kiwifruit in a saucepan with the lemon juice and water. Tie the juiced lemon halves and pips in muslin and add to the pan. Slowly bring to boiling point, stirring occasionally. Simmer until the fruit is soft.

 

Add the sugar and stir, until dissolved. Add the halved lychees (if using). Boil briskly, until setting point is reached, 104°C. Remove the muslin bag. Pour into hot, clean jars and seal. Makes about 6 cups.

 

 

We have 5 copies of The Kiwifruit Cookbook to giveaway. Email [email protected] with Kiwifruit in the subject line to enter.

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