What’s brown and fluffy on the outside, sweet on the inside, keeps you healthy and isn’t called Spot? That’s right, the kiwifruit! LaManna Premier Group has partnered up with NutriKiwi to bring everything this flavourful and nutrient-rich berry offers to Australia via the Melbourne Market, Adelaide and Perth.
Once known as a Chinese gooseberry, the kiwifruit achieved global fame after moving to New Zealand, where a certain local flightless bird that looked strikingly similar soon inspired a name change: thus, the kiwifruit was born. Not just flightless but entirely wingless, the soft little coconut impersonator has been helped across the sea by LPG and NutriKiwi, who are proud to be bringing Australians the freshest and best our closest neighbours have to offer.
For this fuzzy little creature is not a bird, nor a plane – it’s a superfruit packed with a whole range of vitamins, minerals, dietary fibre and antioxidants to leave you glowing with vitality. A single kiwifruit has more than twice your recommended daily intake of vitamin C, which helps to maintain healthy skin, heal cuts and scratches and enhance iron absorption. Start your day off the right way with a burst of goodness that tastes delicious too – simply slice down the middle and scoop out the flesh with a spoon for a nutritious addition to your breakfast fruit salad or yoghurt.
Alternatively, take off the fluff with a non-abrasive scourer or clean cloth, slice off the ends and enjoy with the skin on – it’s very high in insoluble fibre and antioxidants. Kiwifruit also contain high levels of the enzyme actinidin, which aids digestion by helping to break down proteins. This same enzyme can be used to tenderise meat and calamari: simply peel a kiwifruit, mash the flesh into a pulp and spread it over the surface of the meat, then leave it for about fifteen minutes.
But myriad health benefits and meat-tenderising abilities aside, without a doubt the kiwifruit’s ultimate virtue is deliciousness. Not for nothing is the fuzzy green kiwifruit’s scientific name Actinidia deliciosa – these unassuming furballs are bursting with flavour that can equally be enjoyed on its own as used to give some zest and zing to the drabber of its vegetable comrades. Spinach, for example. For the perfect green smoothie, try blending up:
a green apple
a cup of spinach leaves
grated fresh ginger
a dash of lemon or lime juice
apple juice or milk to get the right consistency
Desserts, too, can only benefit from a touch of green – what pavlova would be complete without the kiwifruit’s emerald shimmer? For a new twist, give this chocolate kiwi mousse a try:
CHOCOALTE KIWI MOUSSE
200g (1 block) dark chocolate (can be substituted for milk or white chocolate, if preferred)
2 eggs, separated
100ml yoghurt (vanilla or plain)
3 green NutriKiwi
Melt the chocolate in a bowl over simmering water, or in the microwave in 20-second bursts. Stir occasionally to check when it has just started melting. Avoid overheating.
Combine the egg yolks and yoghurt in a food processor and whizz until pale or beat with a whisk. Add the melted chocolate and process on high (or whisk in) until smooth and glossy. (If you prefer, you can omit the egg yolks and use only the whites – in this case, simply beat the yoghurt into the melted chocolate).
In a separate bowl, whisk the egg whites until stiff.
Gently fold a quarter of the egg whites into the chocolate mix with a spoon or rubber spatula. Fold the chocolate mix back into the remainder of the egg whites until well combined but still light.
Pour into serving glasses and refrigerate for at least two hours. Peel and cut the kiwifruit into small chunks and spoon over the set mousse before serving.
*Note: An easy way to peel ripe NutriKiwi:
Cut the top and base off the kiwifruit. Starting at one of the cut ends, insert a dessert spoon between the skin and flesh of the fruit until it covers the length if the fruit. Rotate the fruit, holding the spoon firmly to remove the skin in one piece.