Of Kiwi-ade and Turon

We have not come across a more versatile fruit until we sampled the kiwi, a fruit native to New Zealand, but was actually brought to that country from China where it was known as yang tao or Chinese gooseberry, by a teacher  from Waitangi, who took the seed home more than hundred years ago. It grew  well and produced what is now a big industry in the country. Kiwi had been in many airlines’ sweet offerings for a long time as a tart, but kiwi as a drink, turon, and seasoning? Indeed that would sound strange, but we had them all at the recent launch of the Zespri Kiwi, when the innovative chef of Stock Market, a restaurant at The Fort, produced a meal using kiwi in all the dishes served.  

There are two types of kiwi – the familiar green and the new gold. The latter has smooth skin and a distinctive tapered crown. Inside is sunshine-yellow flesh, which tastes like a cross between mango and banana. We started off with a refreshing kiwi lemonade. Chef Wendel executed a salad with gold kiwi vinaigrette, kiwi and passion fruit sorbet, herbed roasted chicken bathed in thyme and rosemary served with the duo of fruit ratatouille, plus the turon (fritters) and the not-too-sinful kiwi pie.

With the chef using the kiwi in different ways, we were introduced to the many flavors of the fruit. Some guests even detected a hint of guava. Dietitian Dr. Sanirose Orbeta, the special guest that afternoon, did her homework by making an exhaustive research on the fruit. Kiwi has vitamins A, C (one fruit is equivalent to two oranges) and E, and anti-oxidants that are good for the immune system, high in protein and low in calories, an all-around fruit for the health conscious.

New Zealand, with its organic soil, is perfect for growing kiwi. The fruit has been introduced in some 70 countries through Zespri International. In Southeast Asia, 66 million fruits were consumed in the past year. The region is a growing market and Zespri has invested millions of dollars in developing new varieties under environmentally friendly production methods.    

In Manila, the fruit is available in supermarkets including Shopwise in Alabang where you can get two packs of 3 each, for P70. Speaking of Shopwise, the Alabang outlet has a new look – neater, better organized and more spacious. At our last visit, we were attracted to the Grab and Go section at the far right end. Aside from the popular roast chicken and crispy liempo, they have meal packs, like pakbet with bagnet at P79 and cream dory with rice for P92. Right next to it is the Freshly Baked section, where a wide selection of breads, pastries and cakes is available. The rye bread we got was so good – crunchy on the outside, chewy inside. Their loaves have small sizes and cakes are available in individual slices.

Shopwise caters to the A/B markets with the Le Gourmet Deli which has pata negra ham, soft and mature cheeses like manchego and brie, duck liver paté, sausages and others.

Today is the fourth Sunday of Your Farmers’ Market at the Tent in The Fort. This will go on for another six weeks. The venue makes it much more comfortable because it is covered, protecting shoppers from sun and rain. It has some new vendors. There is Susan who sells her white adobo, either plain or with rice. The latter is ideal for breakfast.

Others that caught our siblings’ attention (and purses) are – Ms. Polly’s Specialty Cakes and Desserts (tel. 401-4588). She has one of the best chocolate cakes in town, also available at Shell Select Magallanes. This comes in three sizes and variants – regular, with caramel filling, and with white icing, from P220 to P500. Worth trying are the crispy-top apple pie and the bread pudding with Spanish cream sauce. Coco Loco Specialty Desserts (817-3189) sells big Nutella ensaymadas at P499, barako tiramisu with chocolate for P699, Coco Loco chocolate fondue cake for P499. Unit 16 Sweets (895-9180) offerings include chocolate bars with personalized wrappers on which you can print photos. Sarsarap sauces and kropeck, which include the unique chili cheese at P120 a bottle. Cuisine de Maison (0916-2269800) sells products from the owner’s home kitchen, hence the name. ‘No-prep’ risotto in three flavors – Mushroom, Milanese and Nero; The Sauce of Luxury, a fish-based concoction that can be tossed with pasta or poured on roasts; and an Italian herb rub and seasoning, for meat and chicken before grilling or frying.

Have a good Sunday with the best food choices!

E-mail comments and questions to: [email protected]