Mt Druitt - St Mary's Standard (East) - - LIFESTYLE - Laura Tri­este De­tails: ze­

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.

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