Macaque peach, macaque pear, vine pear, sunny peach, woodberry, hairy bush fruit or Chinese gooseberry. These are just a few of the names of what we recognize as the kiwifruit. The egg-shaped fruit is brown-skinned and nondescript. But peel and slice it, and the translucent green or light golden flesh festooned with a ring of tiny black seeds surrounding a white core becomes a food stylist’s delight.
The kiwifruit is named after the kiwi, New Zealand’s flightless brown bird. While the fruit is believed to have originated from China, New Zealand is recognized as “home to the best kiwifruits.” This is a nation that takes pride in its produce; where efforts are continuously being made to develop new varieties of the succulent fruit. While the green variety of kiwifruit is tangy and sweetish-sour, the golden variant is sweeter, with a uniquely tropical flavor.
One of the best things going for the kiwifruit is that it provides many health benefits. The fruit is rich in vitamin C and thus, has antioxidant benefits. In addition, it contains potassium, copper, magnesium, manganese and vitamin E. Likewise, it is a source of dietary fiber, and is ideal for dieters, especially since a medium-sized fruit contains a mere 46 calories.
More than 30 percent of kiwifruit sold in 60 countries are distributed by Zespri International, New Zealand’s leading kiwifruit pioneer. The company headquarters is in Mount Maunganui in the Bay of Plenty, at the heart of New Zealand’s kiwifruit industry and is owned by more than 2,700 current and past growers, who are as determined as the Zespri Board, management and staff to keep improving the quality of Zespri Kiwifruit.
“Zespri develops long-term partnerships that succeed,” said Steve Bunyan, Zespri regional market development manager for Southeast Asia and South Asia who was in Manila recently. “We’re excited to bring the delicious and nutritious kiwifruit experience to Filipinos, and encourage everyone to enjoy Zespri kiwifruit because it is naturally fresh, full of flavor and good for everyone’s health.” He shares that the company supports research so that the health benefits of kiwifruit can be scientifically validated.
The response of the Filipinos to kiwifruit is promising. While 180,000 trays of the fruit were sold in 2010, the figures are expected to rise further this year. Largely, the increase in consumption coincides with Filipinos’ discovery that there are many ways to enjoy kiwi. The fruit can be blended into refreshing smoothies and drinks or it can be used to make salsa and dips. One can go kiwifruit crazy, in fact, and use it from starters to dessert.
But for Filipinos abroad, here is an interesting bit of trivia: Unripe kiwifruit is sour, so if there are no tamarind fruits, green mangoes or even powdered mixes from home, a kiwifruit broth might just be the thing. Soothe those homesick taste buds with sinigang sa kiwi.
FRESH FRUIT CREPES WITH KIWIFRUIT SAUCE
Crepes
Ingredients:
2 eggs
1/2 cup milk
12 cup flour
1/2 tsp. salt
Sauce
4 pcs. Zespri Green Kiwifruit,
peeled and chopped finely
2 tbsps. passion fruit pulp
1 tbsp. runny honey
1 cup mixed fresh fruit, sliced
Procedure:
1. Combine the crêpe ingredients in order given in a food processor and process, until smooth. Refrigerate for 2 hours. The consistency should be like thin cream. If not, thin with a little extra milk.
2. Pour 2 – 3 tablespoons of mixture into a buttered pre-heated crêpe pan. Immediately tilt pan so the batter covers the bottom in a thin film. Once the mixture no longer looks wet in the center, turn the crêpe over and cook the other side. Continue to cook the mixture in this way until all used. Stack the crêpes on a serving plate.
3. Fold together kiwifruit sauce ingredients in a small bowl.
4. Arrange fresh fruit on top of the crêpe stack and spoon the kiwifruit sauce over the top.
Serves
4 to 6.