Kiwifruit

Some great recipies for those who LOVE Kiwi!

Kiwi Mint Lemondade

So refreshing! If you don't have mint, try fresh lemon balm. The lemonade is also delicious without the herbs.

Ingredients

• 1 cup water
• ½ cup granulated sugar
• ½ cup packed fresh mint leaves
• 3 California kiwifruit
• 2 to 3 lemons
• Sparkling water

Directions

1. In a medium saucepan, heat water with sugar over medium-high heat, stirring occasionally until sugar is dissolved. Simmer, uncovered, 5 minutes. Remove from heat and stir in mint leaves. Let stand 20 minutes
2. Meanwhile, peel kiwifruit and cut into chunks. Puree in a food processor. Place puree in a pitcher. Strain cooled syrup into pitcher, pressing on mint, then discard leaves. Refrigerate until cold. Squeeze juice from 2 lemons. Stir into kiwifruit mixture. Taste, squeeze in juice from remaining lemon for a tarter lemonade.
3. Pour into glasses. Top with sparkling water. Serve garnished with a slice of kiwifruit. Makes about 2¼ cups (550 mL) without sparkling water, enough for 4 drinks.

Kiwifruit Frozen Yogurt

Ingredients

• 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.