IMPORTANT - PLEASE READ
Certain recipes may call for cooked or canned kiwifruit because the enzymes in fresh kiwis may react with some of the ingredients in the recipe and cause flavor & texture changes in the finished product. One enzyme, actinidin, breaks down protein. (Fresh pineapple has a similar enzyme.) This enzyme is a natural digestive aid & makes a great meat tenderizer, but it also prevents gelatin from setting and produces off-flavors in milk and milk products. (The higher the fat content of milk products, the slower the off-flavors develop.) The enzyme is inactivated by heating kiwifruit to just below boiling. So for gelatin dishes such as molds & chiffon pies, and for dishes made with milk and cream, the kiwifruit should be cooked a few minutes before adding it to the recipe. If raw fruit is mixed with milk or cream, the food should be eaten before off-flavors develop.
For more information and helpful tips on kiwifruit (how to store, ripen, freeze, dry, etc.), click here. More Than You Ever Wanted to Know About Kiwifruit
NOTE: All baking temperatures are measured in degrees Fahrenheit
KIWI WALNUT BREAD - Thanks to Esther Rupley
- 2 cups sifted flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon soda
- 1/2 teaspoon salt
- 1-1/2 cups kiwifruit, chopped and drained
- 3/4 cup walnuts, chopped
- 1 egg, beaten
- 1/4 cup butter or margarine, melted
- 1 teaspoon vanilla extract
Sift flour with sugar, baking powder, soda and salt into large bowl. Add kiwifruit and walnuts and mix well. Add egg, butter and vanilla. Stir until just blended. Turn into greased and floured (or sugared) 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 1 hour or until done (check at 50 min.). Cool in pan 5 minutes, then turn out on rack to complete cooling. Serve in thin slices. Excellent spread with softened cream cheese.
KIWIFRUIT MUFFINS
- 1/3 cup softened butter or margarine
- 1/3 cup sugar
- 1 egg
- 3/4 cup cooked or canned kiwifruit chopped/drained
- 2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
Cream together butter and sugar. Blend in egg. Stir in well drained kiwifruit. Add sifted dry ingredients, stirring just enough to moisten. Mixture will still be lumpy. Fill well greased muffin pans 2/3 full. If desired, sprinkle with Nut Topping (below) before baking. Bake at 400 degrees for 15 to 20 minutes. Makes 12 muffins.
NUT TOPPING
2 tablespoons flour
2 tablespoons butter or margarine, softened
1/3 cup brown sugar
1/4 cup finely chopped nuts
Combine all ingredients. Sprinkle over muffins before baking. Bake as directed above.
KIWIFRUIT SORBET
- 1-1/2 cups sugar
- 1-1/2 cups water
- 8 (approx. 3 oz. each) kiwifruit
- 1/4 cup lime juice
Combine sugar and water. Bring to boil over high heat; boil 5 minutes. Cool. Halve kiwifruit crosswise; carefully remove pulp from shell leaving 1/4 to 1/8 inch on shell. Reserve shells. Puree pulp in food professor or blender to equal 2 cups puree. Add sugar syrup and lime juice to pureed pulp. Pour into 9-inch square baking pan; freeze 1 hour or until mixture begins to harden. Turn partially frozen mixture into mixer bowl; beat until smooth, light and airy. Return to freezer. Freeze about 2 hours or until firm enough to scoop. Scoop or spoon into reserved kiwifruit shells. Serve immediately or store, covered, in freezer until served. Makes 8 servings.
KIWIFRUIT SHORTCAKE
Good, old-fashioned strawberry shortcake, but made with kiwifruit - the winter strawberry.
- 4 cups peeled kiwifruit slices, sweetened to taste. Refrigerate for 1 hour.
- 1 cup whipping cream
- 1/2 teaspoon vanilla
- Sponge cake, shortcake rounds, pound cake, or homemade biscuits below.
Whip cream, adding vanilla. Put shortcakes together by placing biscuit on individual serving dish, spooning on some of the kiwifruit, stacking on another biscuit, spooning on more kiwifruit. Top with whipped cream. Garnish with kiwifruit slices. Serves 6.
Homemade Shortcake Biscuits
- 2 cups biscuit mix
- 3 tablespoons sugar
- 2/3 cup milk
- 3 tablespoons butter, melted
- 1/2 teaspoon grated lemon peel
Combine biscuit mix and sugar in bowl. Add milk and lemon peel. Mix with fork to make soft dough. On lightly floured board knead 10 times to smooth dough. Roll 1/4 inch thick. Cut with floured 3-inch cutter. Place on uncreased cookie sheet and brush tops with melted butter. Bake in hot oven 450 degrees for 10 minutes or until lightly browned.
FRESH KIWIFRUIT PIE #1
- 4 cups kiwi, peeled and sliced
- 1 cup sugar
- 3 tablespoons quick cooking tapioca
- 1 tablespoons lemon juice
- 1/4 teaspoons ground nutmeg
- 2 tablespoons butter or margarine
- Pastry for two crust pie, 9-inch
In mixing bowl, stir together sugar, tapioca, and nutmeg. Add kiwi slices and lemon juice. Toss gently. Let stand 15 minutes. Prepare and roll out half of pastry. Line 9-inch pie pan; trim pastry to edge of pan. Turn kiwi mixture into pastry lined pan. Dot with butter. Roll out remaining pastry and cut slit in shape of "K" in center for vent. Place over filling. Trim, seal and flute edge. To prevent over-browning, cover edge of pie with foil. Bake at 375 degrees for 20 minutes. Remove foil and bake 25-30 minutes more until crust is golden brown.
FRESH KIWIFRUIT PIE #2
- *8- or 9-inch baked pastry shell, cooled
- 1 cup sugar
- 5 cups kiwifruit slices, peeled
- 1/5 cup cornstarch
- 1/4 teaspoon salt
- 2 tablespoons butter
Place kiwifruit slices in bowl and cover with sugar. Let stand an hour. Drain, reserving liquid. Crush 1 cup of slices in small sauce pan. Add salt and cornstarch, blending well. Gradually add kiwifruit juice. Cook over medium heat, stirring constantly until thick and clear. Remove from heat and add butter. Spoon over kiwifruit slices, mixing gently.
**Turn into cooked pastry shell. Serve with whipped cream. Serves 6.
*Variation: Double Crust Pie
Follow recipe above, except use pastry recipe for double-crust 8-inch pie and do not pre-cook crust.
**Turn mixture into 8-inch pastry lined pie pan. Roll out remaining dough, cut slits for steam to escape and place crust over filling. Trim. Fold edge under bottom crust, pressing to seal. Crimp edge. Bake at 450 degrees for 10 min. then lower heat to 350 degrees and continue baking for 35 to 45 minutes until pie is done. Serve plain or with whipped cream.
KIWIFRUIT CHIFFON PIE
- 3 eggs, separated
- 1/2 cup sugar
- 1 envelope plain gelatin
- 1/8 teaspoon salt
- 1/3 cup cold water
- 1-1/2 cups crushed kiwis, cooked or canned
- 2 tablespoons lemon juice
- 1/2 teaspoon grated lemon rind
- 2 tablespoons sugar
- 1/2 cup whipping cream
- (1) 9-inch baked pastry shell, cooled
- 2 kiwifruit
Place water in top of double boiler. Sprinkle gelatin over water and let set a few minutes to soften. Add egg yolks, 1/2 cup sugar, gelatin, salt and mix well. Cook, stirring constantly until slightly thickened and gelatin dissolved. Stir in crushed kiwi, lemon juice and lemon rind. Chill until mixture mounds on spoon. Beat egg whites until foamy. Gradually add 2 Tbsp sugar, continue beating until stiff peaks form. Whip cream. Fold egg whites and whipped cream into kiwi-gelatin mixture. Heap into pastry shell. Chill until firm. At serving time garnish pie with whipped cream and peeled kiwi slices. Serves 8.
KIWI FUZZ (DRINK)
- 2 kiwifruit, peeled
- 4 ounces light rum*
- juice of 1 lime
- 2 tablespoons sugar
- 1 egg white
- 1 cup finely chopped ice
Blend kiwifruit, rum, lime juice and sugar in blender until fruit is liquified, about 30 seconds. Add egg white and ice. Blend until foamy. Pour into 2 wide-mouthed cocktail glasses. Serves 2.
*For non-alcohol drink, use Collins mix or Seven-up.
MY OTHER KIWIFRUIT PAGES
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More Than You Ever Wanted to Know About Kiwifruit
Email to: sheri@californiacountryranch.com
