With Kiwi Supplies Up, Winter Is Looking Brighter By The Minute
Some ingredients inspire endless experimentation and creativity, and others need no embellishment. Kiwis are perfect unadorned, and the less you do to them, the better. Their flavor is incredibly mild, sweet, and slightly citrusy, but heat really kills what makes them special.
Keep them raw in fruit salads, chutneys, salsas, and sorbet. The jade green flecked with beautiful black spots is just beautiful, and adds an element of tropical flare to any dish that needs a bit of sweetness. Select kiwis that are heavy for their size, and slightly yielding to the touch. You don’t want to eat rock hard kiwis!
Also, try shingling full fat yogurt mixed with fresh orange juice and zest with paper-thin slices of kiwi. Almost carpaccio-like! Strawberries are a classic flavor combination with kiwis. Margaritas anyone? How about a strawberry kiwi tequila sunrise?
In many American restaurants, the brown skin is peeled away before eating the fruit, but this is a huge mistake! Unless you need to preserve the bright green color for your dish (for example, in a kiwi sorbet, smoothie, or cocktail), you should absolutely eat the skin. It’s not only delicious, but it contains a ton of fiber and minerals. You can literally eat them whole out of hand.
Also, the enzymes in kiwis contain make them an awesome natural tenderizer for meat, so consider throwing processed kiwi fruit into marinades and ceviche!
Everything Green Kiwi Chicken Salad
This salad is life in a bowl. It’s chock full of verdant fruits and veggies, and will leave you feeling nourished and full of energy. The kiwi really sets this salad a part because it adds sweet, citrusy notes, and those little black flecks add dimension to the dish too.
3 tbs balsamic vinegar
2 tbs extra-virgin olive oil
2 tbs grainy mustard
1 pinch of salt
4 cups mixed field greens
1 cup chopped grilled chicken breast (about 5 oz)
¼ cup chopped pistachios
2 scallions, sliced on a diagonal
¼ cup fresh cilantro, chopped
¼ cup cucumber, shaved thin into slices
A handful of sugar snap peas, sliced thinly on a diagonal
⅓ cup crumbled feta
In a bowl, whisk together balsamic vinegar, extra-virgin olive oil, mustard, and a pinch of salt.
Add 4 cups mixed field greens, chopped grilled chicken breast, pistachios, scallions, cilantro, cucumber, and sugar snap peas to the bowl. Toss to combine.
Peel and halve 2 kiwis and cut into 1-inch wedges; add to salad with crumbled feta. Toss well to combine, and enjoy!
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.