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Electric Kiwi


A Kiwi-Lovin' Wolf
Kiwi difference
Kiwi Facts
A Tribute to Strawberries
Kiwi Creatures
Kiwi Critters--for you!
Back into the Jungle
Mount Electric
Kiwi Linkage
Kiwi-tastic Awards and Serendipity

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
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(*)

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

1 pk Unflavored gelatin
2 Eggs, separated
1 c Sugar
1/4 ts Salt
2 ts Grand marnier liqueur
2 c Peeled, crushed kiwi
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.


Tropical California Salad

2 cups pitted and sliced fresh apricots(about 6 to 8)
1 1/2 cups stemmed and halved fresh strawberries (a little more than half of 1 pint basket)
1 1/2 cups pared and sliced kiwifruit (about 3)
1/4 cup apricot nectar
1/4 cup coconut flakes, lightly toasted
1 tablespoon finely chopped fresh mint or
1 teaspoon dried mint, crumbled


In large bowl combine all ingredients; toss and chill. Serve as a salad, or arrange fruit on wooden skewers for fresh fruit kabobs. Makes 5 one-cup servings or 10 kabobs

Yin/Yang California Kiwifruit Cheesecake 

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.

  • 1 package (18 ounces) prepared sugar cookie dough

  • 2 packages (8 ounces each) low fat cream cheese

  • 1/2 cup sugar

  • 2 eggs

  • 1/2 teaspoon vanilla

  • 12 ripe fresh California kiwifruit, very thinly sliced

  • Apple or green jalapeño jelly; for glaze

Kiwi Sauce (below)

Raspberry Sauce (below)

Preheat oven to 350° F. Slice cookie dough into 1/4-inch thick rounds and press each one into bottom of giant-size (3-inch cups) muffin tin or roll out on lightly floured board into 3-inch rounds. Transfer rounds to baking sheet; gently flute edges. Bake about 5 minutes at 350° F until set. Set aside to cool.

Meanwhile, in medium bowl, beat cream cheese, sugar, eggs and vanilla together until smooth. Spoon about 2 tablespoons of mixture onto each tart shell and spread evenly. Reduce oven temperature to 300° F and bake 20 minutes more until lightly browned and filling is set. Cool completely.

To serve: Cut tarts in half and arrange, slightly offset, on individual serving plates. Top with kiwi slices.  Melt jelly over low heat or in microwave; thin with a little water if needed and brush over kiwi. Spoon Kiwi Sauce around one end of tart and Raspberry Sauce around opposite end. Chill thoroughly.

Makes 24 individual tarts.

Kiwi Sauce: Peel and process 3 California kiwifruit in blender or food processor until smooth. Add 3 tablespoons granulated sugar, 3 tablespoons rum or 1-1/4 teaspoons rum extract and 1/4 teaspoon freshly ground black pepper. Continue processing until sugar is all dissolved.  Makes about 1 cup.

Raspberry Sauce: Process 1 pint fresh or 1-1/2 to 2 cups frozen raspberries in blender or food processor until smooth. Strain to remove seeds and stir in 6 tablespoons sugar and 1/2 teaspoon freshly ground black pepper. Allow to stand until sugar is all dissolved. Makes 1/2 cup.


Kiwifruit Sweet Omelette 
  • 3 to 4 California kiwifruit, pared and sliced
  • Powdered sugar
  • Ground cinnamon
  • 4 eggs, separated
  • 1/8 teaspoon salt
  • 1/2 teaspoon grated lemon peel
  • 2 tablespoons butter or margarine

Sprinkle kiwifruit with 1 or 2 tablespoons powdered sugar and a dash of cinnamon in shallow dish. Let stand 20 minutes; turn occasionally. Beat egg whites and salt until soft peaks form. Gradually add 2 tablespoons powdered sugar; beat until stiff. Beat egg yolks until thick; add lemon peel. Fold into whites. Heat butter in 10-inch over-proof skillet.* Stir in 1 tablespoon powdered sugar and dash cinnamon. Pour in egg mixture; smooth surface. Cook over medium heat 3 to 5 minutes or until eggs are puffed and set and bottom is golden brown. Bake at 325 degrees F. 10 minutes or until knife inserted near center comes out clean. Loosen edge of omelet. Make a shallow cut, slightly off center, through top of omelet. Arrange kiwifruit mixture over larger section. Fold smaller portion over kiwifruit. Serve on warm platter. Sprinkle with powdered sugar. Serve hot. Makes 4 servings. Recipe can be halved; cook in smaller pan.

*Or, cover handle of skillet with aluminum foil.


Brie Glazed with Kiwifruit 


½ cup dried cranberries
2 tablespoons currants
3 tablespoons dark brown sugar
teaspoon cloves, ground
½ teaspoon minced fresh ginger root
¼ teaspoon allspice, ground
¼ teaspoon dry mustard
¼ cup plus 2 tablespoons water
1 California kiwifruit, peeled and chopped
2 tablespoons pecan pieces
1 small wheel of brie cheese

Place the cranberries, currants, brown sugar, cloves, ginger root, allspice, mustard and water in a medium saucepan.  Cook gently over medium heat until the mixture comes to a boil.  Reduce heat to low and simmer the mixture until the cranberries swell and the liquid thickens into a jamlike consistency, about 8-10 minutes.  Remove from heat and allow to cool completely.  When cool, stir in the chopped kiwi and pecan pieces.

Preheat oven to 350F.

Place the whole brie on a parchment-lined cookie sheet.  Spread with the cooled kiwi-cranberry marmalade over the top of the brie to coat the edges evenly.

Bake in the preheated oven for 25-30 minutes, or until the brie round swells.  Remove from the oven and gently slide the brie onto a cheese board or plate.  

Serve immediately with crackers.

Serves approximately 12


California Bulgur Salad with Lemon Mint Dressing

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

  • 1 cup bulgur wheat
  • 1/2 cup sliced mushrooms
  • 2 tablespoons butter or margarine
  • 2 cups chicken broth
  • 1/4 cup diagonally sliced green onions
  • Lemon Mint Dressing
  • 1 cup finely shredded red cabbage
  • 2 to 3 (about 3 to 3 1/2 oz. each) California kiwifruit, pared and sliced
  • 1 cooked chicken breast (10 to 12 oz.) boned, skinned and sliced or 10 to 12 ounces cooked whitefish, cut into serving-sized pieces

Sauté bulgur and mushrooms in butter until golden; add chicken broth, cover and bring to boil. Reduce heat and simmer 15 minutes. Cool. Toss with green onions and 1/4 cup Lemon Mint Dressing. Arrange bulgur, cabbage and kiwifruit on plates with sliced chicken or fish; drizzle with remaining Lemon Mint Dressing. Makes 4 servings.

Lemon Mint Dressing: Combine 6 tablespoons lemon juice, 2 tablespoons vegetable oil and 4 teaspoons honey with 2 teaspoons each grated lemon peel and fresh minced mint leaves; mix well. Makes about 1/2 cup.

One teaspoon dried crushed mint can be substituted.


Kiwifruit - Mango Salsa

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.


3   medium kiwifruit
3/4 cup mango, chopped
1 Tbsp. minced green chilies, (fresh or canned)
2 Tbsp. lime juice
1-½ tsp. honey
3 Tbsp.  chopped cilantro
pinch  salt

Peel kiwifruit and cut into lengthwise quarters, then slice.  Place sliced kiwifruit into bowl with other ingredients.  Mix gently.  Serve with tortilla chips.

Makes six servings.


Caribbean Kiwifruit Salsa

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

  • 2 cups pineapple chunks, drained and chopped

  • 2 yellow or red bell peppers, seeded and chopped

  • 3 kiwifruit, peeled and chopped

  • 1 small red onion, finely chopped

  • ¼ cup fresh cilantro, finely chopped

  • Juice of one lime

  • Dash of cayenne pepper

Combine all ingredients in a bowl, toss thoroughly and serve with fish or chicken.  Serves six.




Kiwi Teriyaki Steak

  • 4 California kiwifruit, divided

  • ¼ cup each dry white wine, soy sauce and packed brown sugar

  • 1 clove garlic, minced

  • 1 teaspoon grated fresh ginger root

  • 1 tablespoon vegetable oil (optional)

  • 1½-2 pounds (1 inch thick) boneless round steak

Pare and pure 2 kiwifruit.  Combine with wine, soy sauce, brown sugar, garlic, ginger and oil in large baking dish; add steak and marinate 30 minutes.  Remove steak from marinade; broil to desired degree of doneness.  Slice steak and arrange on serving platter.  Pare and slice remaining 2 kiwifruit; garnish platter with slices.  Makes about 6 servings.


California Kiwifruit Squares 

  • 1¼ cups flour

  • 1/3 cup powdered sugar, divided

  • ½ cup butter or margarine

  • 1 cup sugar

  • 2 California kiwifruit, pared and pured

  • 2 eggs, beaten

  • 1 teaspoon lime juice

  • ½ teaspoon grated lime peel

  • ½ teaspoon baking powder

Combine flour and ¼ cup powdered sugar; cut butter into flour mixture until mixture looks like cornmeal.  Pat into 9-inch square pan.  Bake at 350°F for 15 minutes.  Combine sugar, kiwifruit, eggs, lime juice, lime peel and baking powder; pour over baked crust.  Return to oven.  Bake for 25 more minutes.  Cool; sprinkle with remaining powdered sugar.  Cut into 16 squares.


Kiwi Cranberry Fool 

  • ¾ cup low fat sour cream

  • 3 tablespoons confectioners sugar

  • 1/3 cup dried cranberries

  • 1/3 cup orange juice

  • ½ teaspoon orange zest

  • 2 tablespoons confectioners sugar

  • 1½ California kiwifruit, peeled and mashed with a fork

  • 1 tablespoon confectioners sugar

  • 2 fresh mint sprigs

  • 2 clear 8-ounce wine glasses

In a small bowl, blend the sour cream with the 3 tablespoons of confectioners sugar.  Reserve.

Place the cranberries in a small saucepan with the orange juice and 2 tablespoons of confectioners sugar.  Gently cook over medium-low heat for about 5 minutes or until the cranberries swell and the liquid thickens and reduces.  Stir in the orange zest.  Reserve, allowing to cool completely.  Mix the kiwi pure with the tablespoon of confectioners sugar.  Reserve.

Divide the sour cream mixture equally into three small bowls.  Remove 2 tablespoons of each of the cranberry sauce and kiwi pure and reserve.  Place the remaining cranberry sauce in one bowl of sour cream and blend.  Place the remaining kiwi pure in another bowl of sour cream and blend well.

Divide the cranberry-sour cream mixture between the two wine glasses.  Cover each with 2 tablespoons of the reserved kiwi pure.

Place half the sour cream-confectioners sugar mixture on top of the layer of kiwi pure in each glass.  Cover these layers with 2 tablespoons of the cranberry sauce and then the kiwi-sour cream mixture.  Refrigerate until ready to serve.  Garnish with a mint sprig.

Makes 2 servings.


Kiwifruit Dessert Sauce

This light and flavorful sauce helps complement your favorite dessert or ice cream.

  • 2 tablespoons unflavored gelatin powder

  • 1/3 cup cold water

  • 2 pounds kiwifruit (approximately 9-10)

  • 6 ounces sugar

Sprinkle gelatin over the cold water and set aside to soften.  Peel the kiwifruit and blend in a food processor or blender until pureed. Be careful not to over-process; the black seeds will break and change the color of the puree.

Add the gelatin mixture to the kiwi puree.  Heat mixture to about 110°F; do not overheat.  If mixture gets too hot, pull off heat and stir constantly.  Continue to stir until all gelatin is dissolved.  Keep covered in a refrigerator.



Kiwi Green Goblin Pudding

Highlight your Halloween with this popular kid's favorite!

  • 5-6 California kiwifruit, peeled and sliced

  • 1 package sugar-free instant vanilla pudding

  • Green food coloring

  • 1 cup raisins (could substitute chocolate chips)

Slice kiwifruit, leaving skin intact.  Cut slices of kiwifruit in half and set aside.  Prepare instant pudding.  Add 2-3 drops green food coloring to pudding and mix until color is consistent.  Add drops of food coloring until desired shade is reached.  Pour pudding into dessert bowls.  Place kiwifruit slices along top edge of bowls with skin side up (for goblin hair).  Place two half or quarter kiwifruit slices onto pudding (for eyes).  Place raisins on pudding in the shape of a mouth.  Serve as a healthy snack around Halloween.



KiwiBerry Shortcake 

  • 2 cups buttermilk baking mix

  • 3 tablespoons sugar

  • ½ cup milk

  • 5-6 California kiwifruit

  • Raspberry Sauce (recipe below)

  • frozen whipped topping, thawed

  • fresh or frozen whole raspberries

  • mint leaves to garnish

To make biscuits, stir together baking mix and sugar in a bowl.  Add milk and stir until soft dough forms.  Place on board slightly dusted with flour.  Roll dough in flour and shape into ball; knead 10 times.  Pat to ½-inch thick.  Cut out 5-6 biscuits with lightly floured 3-inch round shaped cookie cutter.  Place 2 inches apart on ungreased cookie sheet.  Bake at 450°F for 9-11 minutes or until lightly browned.  Cool.

Peel and slice kiwifruit thinly.  Drizzle a small amount of Raspberry Sauce on dessert plates.  To assemble shortcake, slice biscuit in half crosswise.  Place bottom half of biscuit on sauce.  Top with several slices of kiwifruit.  Dollop with a bit of whipped topping and drizzle with a small amount of sauce.  Top with other half of biscuit.  Dollop top with a little more whipped topping and add a few more slices of kiwi.  Garnish with raspberries and mint.

Makes 5-6 servings.


In food processor or blender, puree 1 package (10 ounces) frozen red raspberries in syrup, thawed.  Over saucepan, strain berries through a fine sieve, pressing with the back of a spoon.  Discard seeds.  Stir in 1 teaspoon cornstarch.  Bring to boil, stirring constantly, until slightly thickened.  Cool; cover and chill.


Kiwifruit Winter Tart

  • 1¼ cups flour

  • ½ cup chopped nuts

  • ½ cup butter or margarine, softened

  • Sugar

  • Pastry cream

  • 6-7 medium-sized California kiwifruit, pared and divided

  • Water

  • 1 tablespoon cornstarch

Combine flour, nuts, butter and 1/3 cup sugar with pastry blender until mixture resembles cornmeal.  Press into a 10-inch tart pan with removable bottom.  Bake at 350°F for 20-25 minutes or until lightly browned.  Cool.  Puree 2 kiwifruit; add water to equal ½ cup.  Combine with ¼ cup sugar and cornstarch.  Cook and stir until mixture thickens and boils.  Cool.  Slice remaining kiwifruit.  Spread pastry cream in cooled shell.  Glaze with cooked kiwifruit puree.  Arrange kiwifruit slices over top of tart.  Refrigerate until ready to serve.

Makes 1 (10 inch) tart or 10-12 servings.

Pastry Cream:  Combine ½ cup sugar, 2 tablespoons cornstarch and ¼ teaspoon salt in saucepan.  Stir in 2 cups milk; cook until mixture thickens and begins to boil.  Stir small amount of hot mixture into 4 beaten egg yolks; return to pan.  Cook and stir until thickened; stir in ½ teaspoon almond extract.  Cool.  Makes 2 cups.


Kiwifruit Frozen Yogurt

  • 2 California kiwifruit, peeled and coarsely chopped
  • 1 tablespoon honey
  • 1 pint frozen low-fat or nonfat vanilla yogurt, softened
  • 1 to 2 drops of green food coloring (optional)
  • 1 package (10 ounces) frozen red raspberries in syrup, thawed
  • 2 tablespoons triple sec or other orange liqueur
  • 2 teaspoons cornstarch
  • 3 California kiwifruit, ends trimmed and sliced lengthwise
    Fresh mint leaves
    Fresh or frozen whole raspberries (optional)

In food processor or blender, puree chopped kiwifruit; stir in honey. Place in freezer and freeze until slushy (about 45 minutes). In stainless steel bowl, quickly combine softened yogurt, kiwifruit mixture and food coloring; refreeze in bowl. With small ice cream scoop (about 2 tablespoons) form 12 balls and place on wax paper-lines tray; refreeze.

Meanwhile, to make sauce, in food processor or blender puree thawed raspberries. Over saucepan, strain berries, through a fine sieve, pressing with back of spoon. Discard seeds. Stir in orange liqueur and cornstarch. Bring to boil, stirring constantly until slightly thickened. Cool; cover and chill. To assemble; spoon about 2 tablespoons sauce on each of 6 dessert plates or shallow bowls. Arrange kiwifruit slices and frozen yogurt balls on sauce. Garnish with mint and whole raspberries. Make 6 servings.


Fresh Kiwifruit Pie

  • 4 cups kiwi, peeled and sliced
  • 1 cup sugar
  • 3 tbls. quick cooking tapioca
  • 1 tbls. lemon juice
  • 1/4 tsp. ground nutmeg
  • 2 tbls. butter or margarine
  • Pastry for two crust pie, 9-inch

In mixing bowl, stir together sugar, tapioca and nutmeg. Add kiwi slices and lemon juice. Toss gently. Let stand 15 minutes. Prepare and roll out half of pastry. Line 9-inch pie pan; trim pastry to edge of pan. Turn kiwi mixture into pastry lined pan. Dot with butter. Roll out remaining pastry and cut slit in shape of "K" in center for vent. Place over filling. Trim, seal and flute edge. To prevent over-browning, cover edge of pie with foil. Bake at 375 degrees for 20 minutes. Remove foil and bake 25-30 minutes more until crust is golden brown


Kiwi Pizza

These fruit pizzas are colorful and fun to make and eat with friends.

  • Prepare sugar cookies using store-bought refrigerated dough.
  • Cut the cookies into fun shapes with cookie cutters.
  • Let cookies cool after baking and spread with frosting.
  • While frosting is still moist, top cookies with slices of kiwifruit.


Kiwi Wraps

Wraps are becoming more popular, with unusual combinations of flavorful ingredients. Make this simple wrap for breakfast or as a snack.

  • Peel two kiwifruit and cup into small bite-sized pieces.

  • Mix with some low- or non-fat cottage cheese.

  • Spread tortilla with peanut butter and place kiwifruit-cheese mixture in the center.

  • Feel free to add other fruits like strawberries or peaches.

  • Roll up like a burrito and eat.


Fox Fruit Salad

  • 1/2 banana sliced
  • 1/2 kiwi sliced, pee;ed
  • cantalope - one thin half moon slice
  • 1/2 nectarine
  • 1/2 pear, peeled, sliced


  • Strawberries
  • 3 raspberries
  • 5 blueberries
  • Edible herb or flower

Drizzle the best honey over fruit, Sprinkle edge of plate with ground cloves, then sprinkle fruit with ground cinnamon and ginger.

Serve Immediately!