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December 27, 2011

Kiwi – A Vitamin Thunder from Down Under

Tips, Tricks & a Recipe
Kiwi – A Vitamin Thunder from Down Under

by Leanne Ely, CNC

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 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 add-in 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!

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.

And your RECIPE:

Breakfast Fruit Salad
Serves 2 to 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.  Enjoy!

Per Serving: 162 Calories; 7g Fat; 3g Protein; 24g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1 1/2 Fruit. Points: 4

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