Add tasty kiwifruit to your shopping list for March.
Hi Kiwi! This fuzzy-looking fruit makes a yummy sweet snack that’s a powerhouse of goodness. Just one kiwifruit can provide your daily dose of vitamin C, while those tiny black pips make it a rich source of fibre. Plus, it’s full of antioxidants.
The most common variety is the green kiwifruit, with hairy brown skin and bright green, sweet (yet slightly acidic) flesh. Gold kiwifruit has smoother skin, yellow flesh and a less acidic taste with hints of mango.
Choose plump, firm kiwifruit that give a little when pressed. Avoid any with bruises or wrinkled skin.
Allow kiwifruit to ripen at room temperature. Store in the fridge in plastic for a week.
Kiwifruit tastes best raw. Cut in half then scoop out flesh with a spoon, or peel the skin and chop flesh into slices or chunks. It’s great added to salads, muesli or as a garnish.
3 ways with kiwifruit
Try kiwifruit salsa. Combine chopped kiwifruit with diced mango, lime juice, a dash of chilli, chopped coriander and diced red capsicum. Serve with grilled fish or chicken.
Use kiwifruit juice when marinating steaks, as it helps to tenderise the meat. Rub a cut kiwifruit over both sides of your steaks one hour before cooking.
Create sensational fruity pancakes by adding chopped kiwifruit, mixed berries, a drizzle of honey and low-fat natural yoghurt when serving. Yum!
Use seasonal produce whenever possible to get the most vitamins and minerals.