Kiwifruit is native to northern China and is the top producer in the world followed by Italy and New Zealand. You’ve seen them, I am sure. They’re the fuzzy, oval-shaped, brown fruit found in most grocery stores. The kiwi is a nutritional powerhouse of goodness! If you have not tried one, you are in for a treat. Some say they taste like a combo of strawberry, banana, and pineapple. I find it a bit tart at first with a surprisingly sweet aftertaste. Did you know the fuzzy skin is also edible? Yours truly did not know and even though the skin provides added fiber and vitamins, I can’t get my head around the ‘fuzzy’ part.
The other day I made a salad and decided to add a kiwifruit. I didn’t let Mr. S know and was waiting for his response. He said it added a touch of sweetness but couldn’t identify what that sweetness was. So last night I decided to make an appetizer salad. The combination was so light and fresh! Perfect for the heatwave we’ve been going through.
ingredients for 2
1 kiwifruit, peeled and sliced (1/4-inch thick)
1 avocado, peeled and sliced or roughly chopped
salad leaves (Boston lettuce, pea shoots, Belgium endive leaves, mesclun to name a few)
4 to 6 of your favourite olives, pitted and sliced
1 clove of garlic, minced
a handful of cherry tomatoes, sliced
1 tablespoon capers, rinsed
extra-virgin olive oil
white balsamic vinegar
freshly ground black pepper
Grab two salad plates. Begin with salad leaves, then add avocado, kiwifruit (each slice cut into quarters), tomatoes, capers, olives. Sprinkle garlic over and dot each plate with dill. Drizzle olive oil along with vinegar followed by lemon zest. Season with sea salt and pepper.
The Culinary Chase’s Note
Cut ends off the kiwi and use a vegetable peeler to remove the skin. Enjoy!