THIS KIWIFRUIT IS A SWEET OPTION
UNLIKE Australia, the people of New Zealand do not eat their national bird, but they are fans of the fruit that bears a striking resemblance to it.
Zespri New Zealand kiwifruit grower Mark Mayston said he enjoyed eating the fruits of his labour every day.
“You can stick it in your cereal – I have it on top of my Weet-Bix,” he said. “We put it in our salads, we use it on our cheese and crackers.”
Gold kiwifruit is in peak season now until October and can be found in Australian supermarkets along with the green variety.
“We have had an excellent crop this year and the fruit quality has been outstanding,” Mr Mayston said. “The gold is a much sweeter fruit. Your traditional green kiwifruit has quite a tart flavour and as they get riper they create more sugar.”
Mr Mayston said the more healthconscious world we lived in had helped improve the popularity of kiwifruit in markets such as Australia.
“In one kiwifruit you’ve just taken your daily requirement for vitamin C and you are getting a good dose of vitamin E, folate and potassium,” he said.
As well as bringing a sweet but tangy flavour to dishes such as cakes, salsas and sandwich wraps, the enzymes in kiwifruit make them a great tenderiser for steak.
Rubbing the skin or slices on both sides of the meat and leaving it for 20 minutes will make it soft and ready to be cooked.
You can also keep kiwifruit for longer by stewing it and storing it in the fridge or freezer. “Have that on a low heat in a saucepan with a little bit of sugar,” Mr Mayston said. “We bring it to a low simmer and as it cools we eat it like it’s going out of fashion. It goes with ice-cream or other dessert toppings or in your breakfast.”
Gold kiwifruit is sweeter than the green.
Sliced kiwifruit goes well with breakfast.