Tuesday, March 29, 2011

Some New Strange stuff that I've tried recently

I picked this up at the Glenvista Checkers, just had to check it out
It has a nice sweet taste and bonus! edible skin. My dental assitant eyed
it suspiciously but nommed it in the end declaring that it tasted like mango (strangely
it does)

KiwiBerry are small - in the 5 - 20 gram range, with smooth hairless edible skins, and shapes varying from round to elongated. One of the attractions of KiwiBerry is that they, like grapes, are a single mouthful and to increase the size above say 20 grams eliminates this desirable characteristic.
NZ KiwiBerry are a nutritional powerhouse, they are the most nutrient dense of all the major fruits, and are an extremely healthy food source. Containing almost 20 vital nutrients, NZ KiwiBerry are considered a "super snack"!
They are rich in antioxidants which are known to reduce the risk of cardiovascular disease, cancer, and help slow the aging process, to name just a few benefits.

Nutritionally, KiwiBerry is known to have the following characteristics/ 125 g serving:
Kilojoules                      403
Carbohydrates             22gm
Sugars                           9.5gm
Protein                          1.5gm
Fat                                 1.5gm
Saturated fat               0.7gm      
Fibre                             ?
Potassium                  4gm
Sodium                      0.036gm
Vitamin C                  90% RDA!
Great source of Vitamins A and E, calcium, magnesium and iron.
Compared to Hayward kiwifruit (that big fuzzy one) they have:
• Slightly higher source of vitamin C (range 63-123 mg/100g fresh weight).
• Higher sucrose:monosaccharide ratios.
• Higher calcium levels and high in fibre
• Higher dry matter and soluble solids (up to 24%) in ripe fruit, quite exceptional compared to other examples within the Actinidia species.
• Inositol is present in high concentration in A. arguta (compared to Hayward and many other fruits) and this may have some health benefits. It is an antioxidant, is classed as a vitamin and is required in the breakdown of fats and oils in the liver.
• Slightly higher levels of crystalline oxalic acid – the effect of this can be to experience a “catch” at the back of the throat when swallowing the fruit.
• Higher potassium levels per gram.

Breakfast Treats:
KiwiBerry Sweet Omelette
18 to 24 KiwiBerrys,sliced
powdered sugar
ground cinnamon
4 eggs, separated
1/8 teaspoon salt
1/2 teaspoon grated lemon peel
2 tablespoons butter or margarine

Sprinkle with 1 or 2 tablespoons powdered sugar and a dash of cinnamon in a shallow dish. Let stand 20 minutes; turn occasionally. Beat egg whites and salt until soft peaks form. Gradually add 2 tablespoons powdered sugar; beat until stiff. Beat egg yolks until thick; add lemon peel. Fold into whites. Heat butter in oven proof skillet.* Stir in 1 tablespoon powdered sugar and dash cinnamon. Pour in egg mixture; smooth surface. Cook over medium heat 3 to 5 minutes or until eggs are set and bottom is golden brown. Bake at 190C for 10 minutes or until knife inserted near centre comes out clean. Loosen edge of omelette. Make a shallow cut, slightly off centre, through top of omelette. Arrange KiwiBerry mixture over larger section. Fold smaller portion over KiwiBerrys.
Serve on warm plate. Sprinkle with powdered sugar. Serve hot.

Makes 4 servings. Recipe can be halved; cook in smaller pan or, cover handle of skillet with aluminium foil.

Kiwi Berry Frozen Yoghurt with Red Raspberry Sauce
12 to 14 KiwiBerrys, pureed
1 tablespoon honey
500 ml frozen low-fat or nonfat vanilla yogurt, softened
1 package 250g frozen red raspberries in syrup, thawed
2 tablespoons triple sec or other orange liqueur
2 teaspoons corn flour
3 KiwiBerrys, sliced lengthwise
fresh mint leaves
fresh or frozen whole raspberries (optional)

Combine KiwiBerry puree and honey. Place in freezer and freeze until slushy (about 45 minutes). In a stainless steel bowl, quickly combine softened yogurt and kiwifruit mixture; refreeze in bowl. With a small ice cream scoop form balls and place on a wax paper-lined tray; refreeze...

To make raspberry sauce, in food processor or blender puree thawed raspberries. over saucepan, strain berries, through a fine sieve, pressing with back of a spoon. discard seeds. Stir in orange liqueur and cornstarch. Bring to a boil, stirring constantly until slightly thickened. Cool; cover and chill. To assemble; spoon sauce on dessert plates or shallow bowls. Arrange KiwiBerry slices and frozen yogurt balls on sauce and garnish with mint and whole raspberries.
Makes 6 servings

KiwiBerry Dessert Topping Suggestions: Try KiwiBerry puree over: Your favorite cheesecake ( it goes well with chocolate too ) Over ice cream or sorbet ( mandarin oranges are a nice compliment )

Kiwi Berry Spritzer
1/3 cup KiwiBerry puree
1/2 cup orange juice
3/4 cup soda water
Combine KiwiBerry puree, and orange juice until smooth. Add 1/2 cup of the mixture to a tall glass. Add soda and stir. Garnish with fresh mint or lemon slices.

Frozen KiwiBerry Daiquiri
45ml Bacardi
30ml pure lemon juice
15ml sugar syrup
6 ripe red KiwiBerry
Put all and ice in blender and blend until ice is crushed
Serve in cocktail glass

Optional: Rim glass with sugar by gently running lemon slice around the rim of the glass then inverting the glass in a saucer containing a layer of sugar.
Some sugar syrup can be replaced with a dash of cointreau

Creamy KiwiBerry Sauce
2 cups KiwiBerry puree
2 cups sour cream
1 tsp. melon or other fruit liqueur
1 tbsp. honey
slivered orange zest for topping

Mix all ingredients except orange zest.
For Baked Fish: Top with sauce when fish starts to flake. Garnish with orange zest.
For Grilled Fish: Top with sauce when fish is ready to eat. Top with orange zest.

KiwiBerry Fruit Salad
From Jan Bilton
Traditional kiwifruit are also excellent served with this honey/lime dressing.
16 kiwiberries, halved
1 banana, peeled and sliced
1/2 small papaya, peeled, seeded and cubed
2 tablespoons each: runny honey, lime juice

Combine the kiwiberries, banana and papaya in bowl. Combine the honey and lime juice and sprinkle over the fruit. Great served on meringue cases filled with cream.
Serves 4 – 6

Kiwi with Raspberry Sauce and Walnut Cream
From Jan Bilton
1 1/2 cups fresh or frozen raspberries
3 tablespoons fresh orange juice
2 teaspoons cornflour
20 kiwiberries or 5 large kiwifruit
Walnut cream: 1 cup whipped cream
1 tablespoon icing sugar
1/4 cup coarsely chopped, toasted walnuts

Puree the raspberries in a blender, until smooth. Place in a saucepan with the combined orange juice and cornflour. Bring to the boil, stirring constantly, until slightly thickened. Transfer to a bowl, cover and chill. When ready to serve, spoon about 2 tablespoons of the sauce in a decorative pattern on each of six dessert plates. Halve the kiwiberries or peel the kiwifruit and slice. Arrange the berries or slices on the sauce, overlapping the slices to form a fan. Combine the whipped cream with the icing sugar and walnuts. Serve with the fruit.
Serves 6.

KiwiBerry Pastries
From Jan Bilton
2 sheets ready-rolled flaky pastry
1 small egg lightly beaten
1 cup prepared thick custard
1-2 tablespoons orange-flavoured liqueur, optional
24 kiwi berries

Cut one sheet of pastry into quarters and place on an oven tray. From the other sheet, cut 16cm x 2cm strips of pastry about 12cm long – the length of each side of the pastry squares. Brush the edges of the pastry squares with egg. Place the strips along each edge, mitring them upwards at each corner. Brush the strips with egg. Prick the centre of the pastry squares with a fork.

Preheat the oven to 200oC. Bake the pastry squares for 15 minutes or until golden and cooked.
Cool on a wire rack. If the centres are raised, prick them with a fork to allow any steam to escape.
Combine the custard with the orange liqueur, if using. Spoon into the centres of the pastries.
Top and tail the kiwiberries and halve. Arrange over the custard. Excellent served with whipped cream.
Serves 4

KiwiBerry Salsa
From Jan Bilton

10 kiwiberries halved
10 cherry tomatoes, halved
1/4 cup coriander leaves and stalks, chopped
1 teaspoon each: chilli paste, sugar
2 tablespoons lime or lemon juice
Freshly ground black pepper to taste
Combine all the ingredients. Serve with grills or sautéed fish or chicken.

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