Kiwi-licious

Fruit Salad

Yes I know, anyone can make a fruit salad. But some never stray past your everyday apples, oranges, and bananas, which is cool, but variety is the spice of life.

You need - for 4-6:
1 pineapple
1 mango
1 grapefruit
1 passion fruit
2 kiwi fruit
grapes
a sprig of mint
sugar or honey

Remove the top and bottom of the pineapple and throw them away. Stand it up and slice down the sides, removing the skin. Set the skin aside. Cut the pineapple length ways into 8. Remove the hard centre bits, and set them aside. (all these bits you are setting aside will be used later) Cut the pineapple up and put in a large bowl.

Remove the skin from the mango and set it aside. Cut away the flesh and put it in the bowl with the pineapple. Discard the stone.
Cut the top, bottom, and skin off the grapefruit, in the same way as the pineapple, and set them aside also. Cut the segments out from the skin and put them in the bowl, set the skin aside.

With 1 kiwi take off the skin, and you guessed it, set it aside. Cut the kiwi up and put in the bowl. With the other one, throw it in the blender, with all the stuff you have been setting aside, and the mint. Switch on.

Meanwhile slice the grapes in half.
Once the skins and things in the blender have been reduced to a pulp, tip them into a sieve, and force out the juices into a bowl. You should get a thick consistency. When you think you have got everything you can, tip the remaining mush into a clean tea towel and squeeze out the juice (there will be some). Add the sugar or honey to your own taste.
Scrape the insides out of the passion fruit and mix in to the rest of the fruit. Tip the sauce over the fruit and arrange the grapes on top. A healthy, gorgeous dessert.

To some, the kiwi bird is an object of amusement--the brown, fuzzy little avian can't even aviate! But another fuzzy brown New Zealander, the kiwifruit, is a different matter. With its bright green flesh and a taste that combines strawberry, pineapple, and nectarine all in one bite, the odd-looking kiwifruit flies high on flavor. Since soaring out of obscurity to become one of the world's most popular fruits, the kiwi is now an important American fruit crop too. This means you'll find ripe kiwis nesting in the produce aisles all year.

Fuzzy Kiwi Lemonade

Start to finish: 20 minutes

6 kiwifruit
1 cup sugar
3/4 cup lemon juice
1 liter carbonated water, chilled
1 recipe Kiwi Ice Cubes(*)
  (optional)

1. Peel kiwi. Puree peeled fruit in blender container. Strain mixture through a fine-mesh wire strainer placed over a bowl. Discard seeds (some may remain).

2. In a large pitcher combine sugar and lemon juice. Stir until sugar is dissolved. Stir in strained kiwi. Cover and chill. Slowly add the chilled carbonated water just before serving. Stir.

3. Fill 6 tall glasses with Kiwi Ice Cubes, if desired, or with plain ice cubes. Pour the kiwi lemonade over the ice. Makes 6 servings.

(*) To make Kiwi Ice Cubes: Peel 4 additional kiwifruit and cut into 8 pieces each. Fill 2 ice-cube trays with cut fruit. Add cold water; freeze until firm.

Kiwi Peach Cobbler

Prep: 30 minutes Bake: 20 minutes

1 cup all-purpose flour
2 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 cup butter
3/4 cup sugar
1 Tbsp. cornstarch
2 cups sliced, peeled, pitted fresh
  peaches or sliced loose-pack
  frozen peaches, thawed
1/4 cup water
3 cups kiwifruit, peeled and
sliced (about 9)
1 egg
1/4 cup milk

1. Preheat oven to 400 [degrees] F. In a large mixing bowl stir together the flour, the 2 tablespoons sugar, baking powder, cinnamon, and cloves. Cut in butter until the mixture resembles coarse crumbs; set aside.

2. In a large saucepan combine the 3/4 cup sugar and cornstarch (if using frozen peaches add 2 extra teaspoons cornstarch). Add peaches and water. Cook and stir until thickened and bubbly. Add sliced kiwifruit. Heat through. Remove from heat.

3. In a small bowl beat egg and milk. Add to flour mixture, stirring just enough to moisten. Transfer hot fruit filling to an ungreased 2-quart square baking dish. Spoon topping over the filling in mounds. Bake, uncovered, for 20 minutes or until a toothpick inserted in topping comes out clean. Makes 8 servings.

Kiwi Sherbet

serves 6

Ingredients:

1 pk Unflavored gelatin

2 Eggs, separated

1 c Sugar

1/4 ts Salt

2 ts Grand marnier liqueur

2 c Peeled, crushed kiwi

Fruit

Sliced fresh kiwi fruit- op

Soak gelatin in 1/4 cup cold water for 5 min.
Place in top of double boiler over boiling water and stir until dissolved.
Beat egg yolks well, then beat in 3/4 cup sugar, the salt, Grand Marnier and crushed kiwi fruit.
When well mixed, beat in dissolved gelatin.
Mix thoroughly and freeze in ice cube trays.
When frozen, place in chilled bowl and break into chunks.
Beat with electric mixer until smooth and fluffy.
Beat egg whites until soft peaks form.
Gradually add remaining 1/4 cup sugar and beat until stiff.
Fold into kiwi mixture.
Place in covered container and return to freezer until firm, stirring occasionally.
Serve garnished with sliced kiwi if desired.

One of the most visually appealing desserts you will ever make. This easy to prepare dish will impress the guests without wearing out the host.

Versatile Bulgur Salad can be served with light meat, such as chicken or fish and can be eaten alone or as a side dish.

This colorful fat-free salsa, developed by Chef Patricia Hart, M.S., R.D. and Sharon Salomon, M.S., R.D., brightens up any meal as an appetizer or an accompaniment to fish or chicken.

Pineapple and kiwifruit give this salsa a sweet and sour flavor. Use it to top grilled fish, chicken, beans or rice.

RASPBERRY SAUCE