Summer Fruits: Kiwi

 

 

Kiwis or Chinese Gooseberries, are another one of those great summer fruits that you just have to try when it’s in season. A few markets sparingly keep Kiwis in stock. However, you must prepare yourself for the sour shock of your life. I’m talking about that jaw gripping saliva dripping sourness that an out of season Kiwi exudes. It is my strong suggestion that you only indulge in the emerald princess fruit when the sun is beaming it’s hottest and brightest!

Kiwi’s are high in vitamin C, full of fiber and they are also fat, cholesterol and sodium free. Kiwis are truly a healthy diet essential. I highly recommend that you  partake in the Kiwi deliciousness on a daily basis. To get you started, I have included below some of my favorite Kiwi recipes:

 

 

 

Banana Kiwi Shake:

1 banana

1 cup of coconut milk

1 Kiwi (peeled)

2 tablespoons of Agave nectar (to taste)

1 cup of yogurt (soy, coconut, greek, etc…your choice!)

Blend all the ingredients together until you reach your desired consistency.  If you would like to make the shake thicker add more yogurt. If you desire a bit more movement with your shake, then add apple juice; the apple juice will loosen up the thickness of your Kiwi shake without cutting it’s sweetness.

Mango Kiwi Salmon:

1  halved or whole fresh caught salmon (skinned and deboned)

For the Marinade:

1 tablespoon of balsamic vinaigrette

1/4 cup fresh lemon juice

1 teaspoon of fresh ginger

1 teaspoon of fresh garlic

1 teaspoon of extra virgin olive oil

Salt and Pepper to taste

Cooking Spray

Non-Stick Frying Pan

 

 

Toppings:

1/2 cup diced (in season) mango

1/2 cup diced (in season) kiwi

1/4 cup fresh lemon juice

1 teaspoon of extra virgin olive oil

1 teaspoon of agave nectar to taste

 

Mix all the marinade ingredients in a mixing bowl. When the ingredients are mixed to a comfortable blend place the mixture in a zip top plastic bag with your salmon. Marinate the fish for 1-24hrs. One hour of marinading is just fine, but 24hrs will have the salmon tasting divine.

Mix the topping ingredients and place them aside.

Spray your non stick frying pan with cooking spray, just a little goes a very long way. Pre-heat the frying pan to med-high heat. After about 10 seconds place the marinaded salmon into the frying pan.  Sprinkle the salmon with salt and pepper to taste. Cook on both sides until you reach your desired tenderness(no more than 10-12minutes). At about the tenth 9th minute add in your toppings to the frying pan and cook the toppings with the salmon for about 2 minutes. Serve the Kiwi Mango Salmon over a bed of basmati rice pilaf for a delicious summer entree.

Try the suggested recipes for your next dinner party or beach brunch. Keep me posted on how they turn out!

 

E-mail: nikkistar2@hotmail.com

Twitter: http://twitter.com/MissNikkiStar

 

1 comment

  1. Pingback: American Food Holidays | December 17 - 23 - (a)Musing Foodie

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>