Kiwis: Fresh Talk
They say big things come in small packages, and kiwis are no exception.
Whether scooped out of their skin and enjoyed as is or peeled, chopped and tossed with other exotic-tasting ingredients, these small, egg-shaped fuzzy fruits are as delicious as they are nutritious.
Packed with more Vitamin C than an orange, kiwis are low in calories, fat-free, and full of fiber. Most impressive is the fruit’s high levels of lutein, an antioxidant that helps protect against eye disease — higher, in fact, than spinach and all other fruits and vegetables except yellow corn.
The good news doesn’t stop there! Kiwis are harvested in the fall, which means they can be enjoyed fresh all winter long.
Look for unblemished kiwis at the grocery store. Press the outside with your thumb. If the fruit gives to slight pressure, it’s ready to eat. If not, let it sit on your countertop for a couple days to ripen naturally. Also, when it comes to kiwis, size doesn’t matter. Big or small, they all taste the same!
One of my favorite ways to enjoy kiwi is in Mango Kiwi Salsa, a bright and cheery fruit-based salsa bursting with fresh, sunny flavors. Simply peel and chop a kiwi, then combine it with ripe chopped mangoes, green onion, and red pepper. Add in an unexpected combination of brown sugar and ginger, then stir in chopped cilantro, lime juice and a dash of red pepper for a tiny kick of heat.
Cover and chill the salsa for at least an hour, then serve with thinly sliced fresh jicama “chips,” or do what I do and top grilled chicken with a big spoonful of the salsa for a tropical, fruity twist.
Get more tropical tastes with these kiwi recipes: