Kiwifruit’s bright green flesh is loaded with vitamin C, even more than oranges. It’s not a bad idea to load up on them during flu and cold season.
Kiwi are also a good source of potassium, magnesium and copper. And they contain more lutein (preserves eyesight) than any other vegetable or fruit except corn.
Pick fruit that is semi-firm to the touch and unblemished. When ripe, the fruit is sweet and tangy.
I usually peel and chop kiwi to make a simple winter fruit salad with pineapple, pistachios and toasted coconut.
Below is a super-simple fish recipe that is packed with flavor and is topped with a gorgeous, emerald kiwi salsa. You can also serve the salsa over scallops, tossed with shrimp or as a dip with chips.
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Spiced Fish with Kiwi Salsa
1 peeled and chopped kiwi
1 tablespoon sliced red onion
1 tablespoon chopped fresh cilantro
1-1/2 teaspoons fresh lime juice
1/8 teaspoon cumin
1/8 teaspoon smoked paprika or sweet paprika
1/8 teaspoon salt
1 (6-ounce) halibut filet
1 tablespoon olive oil
- To make salsa, in medium bowl, toss together kiwi, onion, cilantro and lime juice; reserve.
- In small bowl, combine cumin, paprika and salt. Sprinkle top of fish with spice mixture. Heat oil in a large seasoned cast iron skillet over medium heat and cook fish, turning once, until cooked through, about 7 minutes total.
- Immediately transfer fish to a dinner plate and top with salsa.
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