Taste of the Season: Kiwi

by MARCELINA BLEA

From its soft velvety brown outside to its juicy green, star shaped inside, the kiwi is packed with nutritional value. The oval shaped delight is an excellent source of dietary fiber, Vitamin C, and almost zero fat. Even the skin is edible and loaded with antioxidants and fiber.

Bearing many nicknames such as “melonettes” and “sunny peach,” kiwis are formally known as kiwifruit, after the kiwi bird in New Zealand, who first exported the fruit to the United States in the 1950s.

California is the top producer of kiwis for the nation, supplying 98 percent. They’re even grown right in our neighborhood in Ripon at the Van Groningen Orchards. One variety is grown in California, the Hayward, known for its large size and high sugar content. The kiwi is in season from October to May, making the zesty treat a great St. Patrick’s Day green drink.

Be it in a smoothie, sliced, in a salad, or in yogurt, there are many ways to eat a kiwi. The California Kiwi Fruit Commission suggests what they call “slooping.” To sloop, slice a kiwi lengthwise in half, and use a spoon to scoop out the succulent insides. www.kiwifruit.org

Kiwi Mint Lemonade

1 cup water
½ cup granulated sugar
½ cup packed fresh mint leaves
3 California kiwifruit
2 to 3 lemons
Sparkling water

In a medium saucepan, heat water with sugar over medium-high heat, stirring occasionally until sugar is dissolved. Simmer, uncovered, 5 minutes. Remove from heat and stir in mint leaves. Let stand 20 minutes. Meanwhile, peel kiwifruit and cut into chunks. Puree in a food processor. Place puree in a pitcher. Strain cooled syrup into pitcher, pressing on mint, then discard leaves. Refrigerate until cold. Squeeze juice from 2 lemons. Stir into kiwifruit mixture. Taste, squeeze in juice from remaining lemon for a tarter lemonade. Pour into glasses. Top with sparkling water. Serve garnished with a slice of kiwifruit. Serves 4.

Mediterranean Kiwi Couscous

¾ cup water
½ cup couscous
salt
3 California kiwifruit
1 yellow or orange pepper
1 cup colorful cherry tomatoes
¼ cup Kalamata olives, preferably spicy
3 green onions, thinly sliced
1 Tbsp. red wine vinegar
3 Tbsp. olive oil
1 garlic clove, minced
1 tsp. dried oregano leaves
pepper
½ cup crumbled feta cheese
½ cup shredded fresh basil

In a small saucepan, lightly salt water then bring to a boil. Add couscous, stir, cover, and remove from heat. Let stand until water is absorbed, about 5 minutes. Meanwhile, peel kiwifruit and cut into bite-size chunks. Dice pepper and slice large cherry tomatoes in half. Pit olives if needed and thinly slice green onions. Place all in a medium bowl. Whisk vinegar with oil, garlic, oregano, and generous pinches salt and pepper. When couscous has cooled, gently stir with kiwifruit mixture. Toss with as much dressing as needed to just coat. Stir in feta and basil. Salad will keep well refrigerated for 1 to 2 days.   Serves 4 to 6.