Tips and Ideas
Things to Keep In Mind
Some important things to keep in mind while creating your own delicious meals and recipes.
The skin is edible on both varieties. The SunGold Kiwi has no hair which makes it easier to bite into like an apple. Be sure to rinse your kiwi first.
If you insist on peeling, a serrated peeler works best.
The enzyme actinidin found in Green kiwifruit makes for a natural meat tenderizer. Simply peel and mash a kiwi and spread the pulp on a tough cut of meat. Let stand for 10 to 15 minutes and then lightly scrape off, discarding the kiwi.
The actinidin in Green also prevents gelatin from setting and breaks down proteins in dairy products which can cause curdling. If serving Green Kiwifruit with ice cream, yogurt or other dairy products, serve immediately after you add to your dish.
When puréeing be sure to stop processing before the seeds are crushed. Crushed seeds may lend a slightly bitter flavor to your dish. Seeds can be removed by passing the pulp through a strainer.
When using kiwifruit in hot dishes, add it at the very last minute so that it will retain its bright color. Kiwi flesh is soft so it is recommended that you add later when cooking certain dishes like a stir-fry.