Southern Buttermilk Pancakes with Kiwifruit and Pecans

Ingredients:

• 1½ cups all-purpose flour
• 2 tablespoons sugar
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 2 eggs
• 1½ cups buttermilk
• 2 tablespoons vegetable oil
• 2 California kiwifruit, peeled and chopped finely
• 1/3 cup chopped pecans

Directions:

1. In large bowl, stir together flour, sugar, baking powder, baking soda and salt. In small bowl, beat eggs lightly; stir in buttermilk and oil. Quickly stir buttermilk mixture into dry ingredients, just until flour is moistened. (Batter will be lumpy.)
2.  Stir in kiwifruit and pecans. If batter is too thick to pour, stir in 2-3 more tablespoons buttermilk. For each pancake, pour about ¼ cup batter onto a lightly oiled, heated griddle or large nonstick skillet. 
3. Cook over medium to medium-high heat until underside of pancake is lightly browned and surface is covered with small unbroken bubbles, about 2 minutes. Turn; cook second side about 1 minute. Serve hot. Top each stack of pancakes with slices of kiwifruit, garnish with pecan halves and serve with syrup, if desired. Makes 16 4-inch pancakes. 

Recipe found at: http://www.kiwifruit.org/recipes/breakfast/southern-pancakes.aspx

Coconut & Date Granola

Sweet Coconut & Date Granola

Preparation time: 50mins
Makes 425g (15 oz) (approx)

• 250g (9 oz) traditional rolled oats
• 100g (3½ oz) shredded coconut
• ¼ cup vegetable oil
• ½ cup golden syrup
• 100g (3½ oz) dates, chopped

Preheat the oven to 150°C/300°F

Combine the oats, coconut and a pinch of salt in a large bowl, measure out the oil and pour over the mixture, using the same measuring cup measure out the syrup (this will allow the syrup to cleanly pour out of the measuring cup) pour the syrup over the mixture.

Toss and stir well to combine all ingredients, making sure the oats and coconut are well coated with the oil and syrup.

Line a large baking tray, or two smaller ones, with baking paper. Spread the oat mixture over the tray evenly. Place in the pre-heated oven and cook for 30-45mins.

Check the granola every 5-10 minutes, toss gently with a wooden spoon, moving the oats around so they cook evenly. Remove the granola once it is golden; remember it will become crunchier as it cools.

Once the granola is cooked, toss through chopped dates and allow to cool before transferring to an air-tight container. Enjoy for a healthy breakfast or snack with non-dairy or dairy yogurt and chopped fresh fruit like plums, kiwifruit, mango, banana or try the recipe below for something truly delicious. 

Recipe found at: http://www.veggienumnum.com/2010/09/sweet-coconut-date-granola/

coconut, ginger + mint tart with kiwi

Ingredients
Crust:
1 cup walnuts
1 cup oats or buckwheat groats
2 cups raisins or dates
Filling:
1 cup cashews
Handful mint leaves
1 tablespoon peeled ginger root
2 tablespoons liquid coconut oil
1 cup dates
1/4 cup maple syrup (optional)

Water or other liquid, as needed

 

Directions

To make the crust: process the walnuts and oats/groats in your food processor until they are a rough flour. Add the raisins and process until it starts sticking together. Press in the bottom of a lined tart tin. Set aside.

To make the filling: blend all ingredients until smooth, adding as little water or other liquid as possible, but enough to make it creamy and smooth. Taste it and add more stuff according to your preferences. Or not.

Assemble the beauty: spread the filling onto your crust evenly and set in the fridge overnight or for a few hours. Decorate with sliced fruit, coconut shavings and mint leaves. Enjoy!

 

Recipe found at: http://www.thisrawsomeveganlife.com/2013/03/cashew-fruit-tart-with-coconut-ginger.html

 

GREEN KIWIFRUIT BUBBLE TEA

INGREDIENTS:

• 1/2 cup Large tapioca pearls
• 1 cup Ice cubes
• 1/2 cup 2% milk
• 1/4 cup low-fat Sweetened condensed milk
• 3 ZESPRI® GREEN Kiwifruit, peeled and sliced

METHOD:

1. Place 4 cups water in medium saucepan over high heat; bring to boil. Add tapioca pearls, boil 3 minutes until soft; drain. Divide pearls evenly between two, 12-ounce glasses.
2. Combine ice, milk, and sweetened condensed milk into blender; pulse until smooth. Add kiwifruit; pulse until just blended, do not crush kiwifruit seeds.
3. Pour kiwifruit mixture over tapioca pearls; serve immediately.( P.S. An excellent source of Vitamin C,Good source of fiber and Excellent source of calcium.)

Recipe found at: http://zesprikiwi.com/archives/1649

Strawberry-Kiwi Sorbet

Ingredients

• 2 kiwi fruits, ripe
• 1 cup strawberry
• 3 tablespoons water
• 1 tablespoon sugar (You may need more or less, depending on the sweetness of the fruit.)

Directions

• Peel kiwis and cut each one into sixths.
• Arrange kiwis and strawberries on a plate in a single layer.
• Cover, and place in the freezer for at least 1 hour, until frozen solid.
• Place frozen fruit in a food processor with remaining ingredients.
• Using the steel blade, process until smooth.
• Serve right away. (This can also be made in a blender, but you'll need to add enough water for it to blend, giving it the consistency of a very thick fruit drink.).

 

Recipe found at: http://www.food.com/recipe/strawberry-kiwi-sorbet-127191

Kiwi Mint Lemonade

Ingredients

1 cup (250 mL) water

½ (125 mL) cup granulated sugar

½ (125 mL) cup packed fresh mint leaves

3 California kiwifruit

2 to 3 lemons

Sparkling water

Directions

1. In a medium saucepan, heat water with sugar over medium-high heat, stirring occasionally until sugar is dissolved. Simmer, uncovered, 5 minutes. Remove from heat and stir in mint leaves. Let stand 20 minutes
2. Meanwhile, peel kiwifruit and cut into chunks. Puree in a food processor. Place puree in a pitcher. Strain cooled syrup into pitcher, pressing on mint, then discard leaves. Refrigerate until cold. Squeeze juice from 2 lemons. Stir into kiwifruit mixture. Taste, squeeze in juice from remaining lemon for a tarter lemonade.
3. Pour into glasses. Top with sparkling water. Serve garnished with a slice of kiwifruit. Makes about 2¼ cups (550 mL) without sparkling water, enough for 4 drinks.

Recipe found at: http://www.kiwifruit.org/recipes/desserts-drinks/mint-lemonade.aspx

 

Kiwi Banana Shake

Ingredients

1 1/2 cups ice

1 -2 kiwi (or more if you love kiwi)
1 tablespoon sugar
1 -2 banana (used for taste and thickening)

Directions
Throw this all in a blender and pulse and/or just puree the heck out of it until you have the consistency you like. Hope you enjoy! 

Recipes found at: http://www.food.com/recipe/kiwi-banana-shake-161826?photo=83912

 

Kiwi-Lime Sorbet

Ingredients

• 1 3/4 pounds kiwis (about 8), peeled
• 3/4cup sugar
• 1/2cup frozen limeade concentrate

Preparation

• Puree all ingredients in processor. Process in ice cream maker according to manufacturer's instructions. Transfer to container, cover, and freeze until solid, at least 3 hours. DO AHEAD Can be made 2 days ahead. Let stand at room temperature 30 minutes before serving.)

Read More http://www.bonappetit.com/recipes/2005/11/kiwi_lime_sorbet#ixzz2LSrU7NsJ

Individual Kiwi Tarts with Ginger Thin Crust

Ingredients

• 1 1/2 cup Vanilla pastry cream (hot) or vanilla pudding
• 4 Ginger thins or snaps (like Anna's)
• 2 Kiwi, peeled and cut into four slices each

Directions

1. Place a ginger thin in each of four ramekins or cups. Divide the hot pastry cream evenly among them. Cover each ramekin with plastic wrap, making sure the wrap is in direct contact with the pastry cream so a skin doesn't form. Let sit on the counter a few minutes until cool or refrigerate up to one day. Stand 3-4 pieces kiwi upright in the cream, one in front of the other. Serve with extra ginger thins if you like.
2. Optional: You can flavor the pastry cream with a teaspoon of brandy, Asbach Uralt, or Grand Marnier in addition to its vanilla if you'd like.

Recipe found at: http://food52.com/recipes/19474_individual_kiwi_tarts_with_ginger_thin_crust

Annie's Fruit Salsa and Cinnamon Chips

Ingredients 

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch)flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Directions

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Recipe found at: http://allrecipes.com/recipe/annies-fruit-salsa-and-cinnamon-chips/detail.aspx?event8=1&prop24=SR_Title&e11=kiwi&e8=Quick%20Search&event10=1&e7=Recipe

Kiwi Smoothie Recipe

Ingredients

4 kiwi, peeled and thinly sliced
1 teaspoon lime juice
1 banana
1/2 cup plain nonfat yogurt
2 tablespoons honey
10 ice cubes

Directions

Slice kiwi, setting 2 slices aside for garnish. Put all ingredients into a blender, breaking banana into chucks for easier blending. Blend on slow speed for 5-10 seconds. Put cover on blender, set speed to high, and feed ice cubes through the opening. Blend until smooth, pour into tall glass and garnish with kiwi slices.

Kiwifruit Muffins Recipe

Cornmeal and whole wheat flour add texture and a healthy touch to kiwifruit muffins.

Prep Time: 15 minutes                     

Cook Time: 20 minutes

Total Time: 35 minutes

 Ingredients:

•3/4 cup white flour

•1/2 cup whole wheat flour

•1/2 cup cornmeal

•3 tsp. baking powder

•1/2 cup sugar

•1/2 cup vegetable oil

•2 eggs

•1/2 cup milk•1/2 cup kiwifruit, peeled and chopped

Preparation:

Preheat oven to 350 degrees F. /180 degrees C. Prepare pan: 9-inch (23 cm) cheesecake or spring form pan with 3-inch (7.5 cm) sides, lined with parchment paper.

Filling:

In a large mixer bowl, beat cream cheese, ricotta, sour cream, and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Stir in kiwi puree, flour, lime juice, and vanilla. Pour into prepared cheesecake pan. Bake in preheated oven for 55 to 65 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating.

Decoration:

Place sliced kiwis on top of cheesecake. In a small saucepan, bring apricot preserves to medium heat. Press through a sieve. Brush on top of kiwis. This will keep the fruit looking fresh.

Source: http://homecooking.about.com/od/muffinrecipes/r/blmuff24.htm

Kiwi Frozen Yogurt Pie Recipe

This simple pie has a fruit and frozen yogurt filling, topped with kiwifruit, strawberries, chocolate, and coconut. It looks impressive with very little work.

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

•1-1/2 cups chocolate cookie crumbs

•6 Tablespoons melted butter                                                              

•1/2 cup toasted shredded coconut

•3 kiwifruit, peeled and sliced thin

•1/2 cup chopped fresh strawberries

•2 pints strawberry frozen yogurt, slightly softened

•3 whole fresh strawberries cut in half

•1/4 cup miniature chocolate chips

•Toasted coconut for garnish

Preparation:

Combine chocolate cookie crumbs, butter, and coconut. Press into the bottom and up the sides of a 9-inch pie plate. Freeze until firm.

Place a layer of kiwifruit over the bottom of the pie crust reserving 3 slices for garnish. Top evenly with the chopped strawberries. Spoon frozen yogurt over the top and mound slightly in the center. Freeze until firm.

Remove pie from freezer 10 minutes before serving. Cut remaining kiwifruit slices in half. Place kiwi and strawberry halves decoratively around the top of the pie. Sprinkle with chocolate chips and toasted coconut.

Slice pie and serve immediately.

Yield: 6 to 8 servings

Source: http://homecooking.about.com/od/pierecipes/r/blpie32.htm

Kiwi Cheesecake Recipe

Prep Time: 20 minutes         

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

 Ingredients:                        

Filling:

•2 packages (each 8 ounces/250 g) cream cheese, softened                         

•2 cups ricotta cheese, drained (see Tip) (500 mL)

•1 cup sour cream (250 mL)

•1-1/2 cups granulated sugar (375 mL)

•5 eggs

•3 medium kiwis, peeled and pureed

•1/2 cup all-purpose flour (125 mL)

•2 Tablespoons fresh lime juice (25 mL

Topping

•1 Tablespoon vanilla (15 mL)

•Decoration:

•3 medium kiwis, peeled and sliced thin

•1/2 cup apricot preserves (125 mL)

Preparation:

Preheat oven to 350 degrees F. /180 degrees C. Prepare pan: 9-inch (23 cm) cheesecake or spring form pan with 3-inch (7.5 cm) sides, lined with parchment paper.  

Decoration:

Place sliced kiwis on top of cheesecake. In a small saucepan, bring apricot preserves to medium heat. Press through a sieve. Brush on top of kiwis. This will keep the fruit looking fresh.

Source: http://homecooking.about.com/od/cakerecipes/r/blc83.htm

Kiwi

Health Matters: Packed with antioxidants, a cup of kiwis contains more than twice the recommended daily dose of vitamin C, surpassing oranges. Kiwis are rich in dietary fiber and are a good source of magnesium and potassium, minerals that help regulate high blood pressure. Eating kiwis regularly may help aid digestion.

What: Native to China, kiwis were once called Chinese gooseberries. But the fruit got a name change in the 1970s when its fuzzy brown exterior inspired growers in New Zealand to rename it after the national bird, and the moniker stuck.

Why Try: A kiwi's chartreuse flesh has a sweet-tart flavor that ranges from tropical to honeyed to floral. Heat mutes those bright notes; kiwis taste best uncooked. They have a special affinity for citrus and tropical fruits. Like pineapple and papaya, kiwis contain an enzyme that's an effective tenderizer in meat marinades (and that prevents gelatin desserts from firming).

How To Buy and Store: The skin of a kiwi is thin, so check for bruises before you buy. Ripe fruit will give to gentle pressure. Firm kiwis will taste tart, but get sweeter if ripened at room temperature in a paper bag along with an apple, banana, or pear. Ripe kiwis will keep for about half a week in the fridge. Wash them just before using.

3 Quick Ways to Use Kiwis:

Mojito: Mash kiwi slices with lime juice, mint leaves, and sugar. Add light rum, ice, and soda water.
Fruit Salad: Mix kiwi slices with chunks of mango, pineapple, and banana; toss with chopped crystallized ginger.
Granita: Dissolve 1/4 cup sugar in 3/4 cup water over low heat; cool. Puree with 3 cups diced kiwis and a squeeze of fresh lemon juice in processor until smooth. Freeze until solid. To serve, scrape granita into icy crystals with fork.

Read More http://www.bonappetit.com/ideas/kiwi-recipes/search