Kiwifruit's delectable delights

Waimarino Bulletin, Volume 4, Issue 19, 7 October 1986, Page 6

Kiwifruit's delectable delights

What we all thought was the Chinese gooseberry for years underwent a big change in the mid-1970s to bloom as the kiwifruit. Even though closely related to our own kiwi by being fluffy only. it's no longer just the name of shoe polish. Almost overnight it became the darling of nouvelle cuisine. The classic desserts all included kiwifruit on the Baucer design plates. But since the name has caught on due to sophisticated marketing techniques, kiwifruit saies have grown beyond all expectation. Japan now buys enormous amounts of kiwifruit wine which keeps their minds off the furious pace they must live at. Even though some people think kiwifruit is obligatory fare in the good old fruit salad, it is a very versatile

fruit, able to"strut it sstuff." It is excellent in ice creams, sorbets, punches, jams or preserved in grog, (vodka or tequila are choice!!) The main thing when cooking kiwifruit is to maintain their flavour and texture. In savoury salads, the kiwifruit combines well with chicken or ham. One thing to keep in mind when using kiwifruit is that it won't help gelatine to set due to an enzyme. To prove every cloud has a silver lining however, the kiwifruit isalso a great tenderizer. Beef, pork, veal, and fish are all enhanced by covering them with kiwifruit half an hour before cooking. Also squid is made melt-in-the-mouth-tender by marinating these white beauties for two hours in kiwifruit. KIWIFRUIT MOUSSE Ingredients 500g Kiwifruit

water lA cup sugar 2 tablespoons gelatine 2 egg whites 1 tablespoon rum 1 Vi cups cream Method Peel the kiwifruit. Slice into a saucepan, add half a cup of water, cover and simmer until tender. After straining, you should have one cup of pulp and one cup of juice. Puree the pulp. Soak the gelatine in half a cup of water. Add your heated juice, stir until dissolved. Add pulpand rum. Setaside and cool. As the mix begins to set, whip the egg whites. add the sugar and heat until peaks form. Into thisgoes the kiwifruit mix then the whipped cream. Be sure to fold carefully. Serve in a wine glass. (6-8 servings)