Today’s focus is on KIWI.
That fuzzy little brown fruit from Down Under is also called a Chinese Gooseberry. Packed with fiber, vitamin C and potassium, this wonderful fruit is available year ‘round.
Here’s today’s TRICK:
To ripen a kiwi, leave it out (away from sunlight) on the counter and allow it ripen by itself. If you need it riper faster, put it in a brown paper bag with a banana.
Here’s a TIP:
If you’re looking for a good natural tenderizer for a tough cut of beef, use kiwi! The enzymes in kiwi that cause it to not be a good addin for gelatin desserts make it a natural as a meat tenderizer. Add some garlic, ginger and soy sauce and you’ve got an instant marinade!
And your RECIPE (from Body Clutter Menu-Mailer)
Breakfast Fruit Salad
Serves 2-4
Mix together: 1 sliced apple, 1 sliced pear, 1 peeled and sliced kiwi, 1 cup halved grapes, 1 cup sliced strawberries, 1/4 cup raw cashews. Sprinkle with juice of 1/2 a lemon.
