We're sliding in to my favorite time of year, Autumn. The harvest of all sorts of favorites is beginning to happen, one being Kiwi fruit, which is available in stores from June through early autumn. My kids love Kiwi, we just cut them in half and spoon out the vitamin packed, powerhouse fruit with a spoon. Bryce can eat at least three in one sitting. So when Zespri Kiwifruit sent me these delicious looking recipes, I wanted to share with you all.
All photos and recipes courtesy Zespri Kiwifruit
INGREDIENTS:
2 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, finely chopped
2 1/2 cups cooked and cooled black or brown rice
2 Zespri® SunGold Kiwifruit, peeled and cut up
1 cup quartered strawberries
1/4 cup chopped red onion
2 teaspoons chopped fresh mint
1/3 cup salted cashew pieces
Directions:
In small bowl, whisk together lemon juice, olive oil, honey, mustard, salt, pepper and garlic. In large bowl, stir dressing into rice. Stir in remaining ingredients except cashews. Cover and refrigerate up to 2 hours before serving to allow flavors to blend. Stir in cashews just before serving.
6 (3/4-cup) servings
*1 cup uncooked black rice yields 2 1/2 cups cooked rice.
Recipe tip: A serrated peeler works best for peeling kiwifruit.
Prep time: 15 minutes
Start to Finish: 15 minutes.
Baked Brie with Spicy Kiwifruit Compote
INGREDIENTS:
1 (13.2 oz) Brie cheese round
2 tablespoons red pepper jelly
2 teaspoons Dijon mustard
1/8 teaspoon freshly ground black pepper
1 Zespri® Organic Green Kiwifruit, peeled and diced
1 Zespri® SunGold Kiwifruit, peeled and diced
Assorted crackers
Directions:
Heat oven to 350°F. Unwrap Brie; trim and discard rind from top. Place cheese on ovenproof baking dish or pie plate. Bake 15 minutes or until softened and beginning to melt.
Meanwhile, in microwavable bowl, stir together jelly, mustard and pepper. Fold in diced kiwifruit. Microwave on high power 1 1/2 minutes, stirring halfway through heating, until hot.
Transfer cheese to serving plate, if desired. Top with kiwifruit mixture. Serve with crackers.
16 servings
Recipe tip: A serrated peeler works best for peeling kiwifruit.
Prep time: 10 minutes
Cooking time: 25 minutes
Makes: 16 servings
Sungold Kiwifruit - Raspberry Cobbler
INGREDIENTS:
1/4 cup butter-canola oil blend
1/2 cup sugar
1 tablespoon corn starch
4 Zespri® SunGold Kiwifruit, peeled and thickly sliced
1 cup fresh raspberries
1 cup whole wheat or all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups low-fat buttermilk
Directions:
Heat butter-canola spread in 9-inch oven-proof skillet or 8-inch square baking dish in oven until melted, 2 to 3 minutes. Remove from oven; set aside.
Heat oven to 375°F. In medium bowl, stir together sugar and cornstarch. Gently stir kiwifruit and raspberries in to sugar mixture to coat.
In medium bowl, stir together flour, baking powder, baking soda and salt. Stir in buttermilk just until combined. Pour into pan over melted butter without stirring. Spoon kiwifruit mixture over batter.
Bake 40 to 45 minutes or until cobbler is golden brown and bubbly.
8 servings
Recipe tip: A serrated peeler works best for peeling kiwifruit.
Prep time: 10 minutes
Start to Finish: 1 hour
And lastly, I must include a cocktail recipe. This one helps ring in the change of seasons with the spiced rum and brandy...
Southern Cross Golden Kiwifruit Cocktail
INGREDIENTS:
1 Zespri® SunGold Kiwifruit, peeled
1/2 ounce lime juice
1 tablespoon sugar
1 1/2 ounce dark or spiced rum
1/2 ounce brandy
1/4 ounce triple sec
Ice
Lime wedge
Directions:
Muddle kiwifruit, lime juice and sugar in cocktail shaker. Add rum, brandy, triple sec and ice. Shake 10 to 15 seconds or until very cold. Strain into old-fashioned glass filled with crushed ice. Garnish with lime wedge.
1 serving
Recipe tip: A serrated peeler works best for peeling kiwifruit.
Prep time: 5 minutes
Start to Finish: 5 minutes
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