I love kiwifruit!
Although native to China, the kiwifruit is most strongly associated with New Zealand. New Zealanders were the first to grow the fruit commercially, after its cultivation was brought across from China a little over a century ago. Indeed, the name most of us know the fruit by today comes from the nickname given to it in the 1960s by New Zealand farmers when they started to export overseas – before that it was known as Chinese Gooseberry and Melonette!
Today, China and Italy are the first and second largest producers, respectively, with New Zealand in third place, though it’s fair to say that the popularity of the fruit is thanks to the New Zealanders. China and Italy didn’t grow the crop commercially until long after New Zealanders had brought it to the attention of Europeans and Americans.
The kiwifruit I know best is about the size of a hen egg and has furry brown skin and distinctive green flesh with a pale core surrounded by a ring of tiny black seeds. The flavour is not like any other fruit I know, though in my mind it has flavour characteristics a little similar to pineapple, and that same propensity to be a little sharp when not quite ripe! High in Vitamin C, easy to peel and particularly pretty when sliced into discs, I’ve enjoyed kiwifruits for breakfast, snacks throughout the day and in desserts – they look gorgeous on top of a fruit tart or pavlova.
I first came across golden kiwifruit last year, courtesy of producer Zespri who have developed a gorgeous yellow-fleshed cultivar called SunGold. SunGolds have thin, smooth yellow-brown skins (which means they’re suitable to eat unpeeled if you like), and they are also much sweeter than their green cousins.
I’ve been enjoying these gorgeous golden kiwifruits the classic way – by cutting in half and scooping the sweet flesh out with a teaspoon. But they’re also delicious in smoothies. Indeed, if you have a power blender (like my Froothie Optimum, below), you can simply cut off the pedicel – the hard bit where the fruit was attached to the stalk – and throw the kiwifruit in whole, the thin skin will add nutritious fibre and a subtle bitterness to your smoothie. Alternatively, cut off the pedical, peel, and just use the flesh.
Here, I’ve combined Zespri SunGold Kiwifruits with pineapple and a little fresh turmeric for a three-ingredient golden smoothie.
Kiwifruits also work well combined with apple and mint, with bananas and berries or even with coconut milk for a non-dairy shake.
Golden Kiwifruit, Pineapple & Turmeric Smoothie
The amounts below create one small smoothie but can easily be scaled up for a larger portion or to serve more people.
- 3 kiwifruit peeled (about 250 grams)
- 100 grams fresh pineapple peeled and cored
- 1-2 cm piece of fresh turmeric root
- Optional: water
If you can't get fresh turmeric root, you can substitute ⅓ teaspoon ground turmeric (powder).
Add ingredients to blender and blend until smooth.
If the smoothie texture is thicker than you like, add a couple of tablespoons of water and blend again. Repeat, as needed to reach your preferred consistency.
Best enjoyed freshly made.
Kavey Eats was commissioned to develop and publish this recipe for Zespri International Limited. Copyright remains with Kavey Eats.