I bought a box of kiwis a while back. With the stress of getting the second draft of my research proposal out and starting my new transcription project, I kind of forgot all about them and they got a little over-ripe.
Not to worry. I decided to purée them and freeze the purée for later use. Easy peasy.
Now we all know that Kiwi is one of those super-foods, loaded all sorts of good stuff, including more vitamin C than an orange. They’re handy things to keep around. What you may not know is that the kiwi originated from China in the 14th century, and only slowly made its way to New Zealand, where it was renamed from gooseberry to kiwi, after the fuzzy bird it so resembled. What you may not also know is that there is something called the Arctic kiwi that comes out of Nova Scotia. It’s kind of like a cross between a gooseberry and a kiwi, and it’s about the size of a grape. It’s green and missing most of the fuzzy stuff, but tastes pretty much exactly like a sweet bite-sized kiwi. I think they’re cool. So does some one else.
This is an interesting fact for you: I am allergic to kiwi skin. No joke. If a little hair from that fuzzy stuff touches my tongue it swells up and it’s exceedingly painful. I have to be very careful about how I prepare kiwi so that I can avoid that discomfort.
To make sure I get all the skin off at once, I first slice off the top and bottom of the fruit. Then I take a teaspoon (a tablespoon if it’s a bigger kiwi) and insert it in between the skin and the fruit. I run the spoon all the way around to separate the skin from the fruit in one piece.
Then you can simply squeeze out the fruit and compost the peel.
I popped my little kiwis in my blender.
Look at them whir away.
Then I poured the pulp into some novelty ice cube trays for freezing. I plan to add them to smoothies, drinks, and even soups later on. When you pop them out they look super cool. Hen told me this is how she makes baby food, as well.
Fun fact: you can use kiwi purée as an antioxidant exfoliator. Simply rub a few tablespoons of purée onto clean skin. Leave 7 to 10 minutes, then rinse and pat dry. Blamo kablam: a kiwi facial.