Four easy sweet and savoury Zespri™ SunGold™ Kiwifruit recipes
Sungold Kiwis have edible skin and so make the perfect snack
Zespri SunGold kiwis are irresistibly sweet and juicy. Alongside taste, they are also high in Vitamin C, perfect for strengthening the body’s natural defences.
Unlike their green counterparts, SunGold kiwis have a lovely smooth skin that’s edible. So, forget slicing or scooping, just enjoy this fruit the same way as an apple!
Here are four delicious Sungold kiwifruit dishes for you to try:
SunGold Kiwifruit Trifle
Serves: 12
Preparation time: 45 minutes
Difficulty: Easy
Note: We used a 20cm trifle bowl to make a trifle to feed a crowd. You could easily halve the ingredients and use a smaller bowl.
What you need
2 x 275g Madeira cakes
200ml elderflower liqueur or elderflower cordial diluted 1:3
1kg carton ready-made custard
2 x 200g cartons mascarpone
4 Zespri Sungold kiwifruit, peeled and sliced
4 Zespri green kiwifruit, peeled and sliced
600ml whipping cream
30g icing sugar, sieved
50g flaked, toasted almonds
12 fresh raspberries
What to do
Cut the cakes into cubes and place a layer in the bottom of the trifle dish. Drizzle with elderflower liqueur or cordial.
Mix the custard and mascarpone together in a large bowl until completely smooth.
Top the cake layer with a layer of custard mixture.
Place a layer of cake cubes on top of the custard mixture, leaving the sides of the dish free. Carefully place slices of kiwi around the edges of the dish, propping them up against the cake. Drizzle the cake with more liqueur or cordial.
Continue to layer the custard mixture, cake and kiwis until the bowl is full.
Whip the cream to soft peaks and add the icing sugar for the final moments of whipping.
Pile the cream on top of the trifle and top with flaked almonds and fresh raspberries.
SunGold Kiwi and Cucumber Carpaccio
Serves: 4 as a side / 2 as a main
Preparation time: 15 minutes
Difficulty: Easy
What you need
Ingredients
1/2 a cucumber, cut into thin slices
4 Zespri SunGold kiwis, cut into thin slices
1/2 a white onion, cut into thin slices
2tbsp olive oil
1 lemon, zested
Pinch of salt
Pinch of black pepper
A handful of fresh basil leaves
What to do
On a large serving plate, layer the thinly sliced cucumber, kiwi and white onion, slightly overlapping each piece.
Next, create the dressing by mixing the olive oil, lemon zest, salt and pepper in a small bowl.
Drizzle the dressing over the salad.
Finally, top with fresh basil leaves and serve straight away.
Sungold Kiwi Upsidedown Cake
Serves: 8
Preparation time: 50 minutes
Difficulty: Medium
What you need
Equipment:
25cm cake tin
Ingredients:
For the topping:
4 Zespri SunGold kiwis, peeled and sliced
70g dark brown sugar
70g butter
For the cake:
120g dark brown sugar
120g softened butter
2 eggs
1tsp vanilla extract
100g self-raising flour
1tsp baking powder
2tbsp Greek yoghurt
What to do
Heat the oven to 180c / 160c fan / gas 4.
For the topping put the dark brown sugar and butter in a small saucepan and melt over a medium heat until the sugar has dissolved. This should take a couple of minutes.
Once melted, spoon the sugar and butter mixture into the cake tin ensuring there’s an equal layer on the bottom of the tin.
Take the sliced kiwi and arrange around the tin, sitting on top of the sugar and butter layer.
Next, create the cake mixture by creaming the dark brown sugar and butter in a large bowl until light and fluffy.
Gradually add the eggs and vanilla extract and continue mixing.
Sift the flour and baking powder into the bowl, add the yoghurt and mix until smooth.
Carefully spoon the mixture over the kiwi slices and spread level.
Bake for 30 minutes or until golden brown.
Leave the cake to cool in the tin for 5 minutes and then carefully turn out onto a serving plate.
SunGold Salad with Broccoli, Feta and Pecans
Serves: 2
Preparation time: 10mins
Difficulty: Easy
What you need
1 medium broccoli, grated
1 avocado, sliced
3 Zespri Sungold kiwifruit
Pecans, toasted
Quinoa, rice or bulgar wheat, cooked and cooled
1 lemon
Feta
Half a pomegranate
Olive oil
Salt and pepper, to taste
What to do
Grate your broccoli, starting with the florets and stopping once you reach the hard stalk.
Slice your avocado and kiwifruit.
In a frying pan on a low heat with a little oil gently toast your pecans for 2-3 minutes.
In a bowl stir together the quinoa and grated broccoli, seasoning with salt, pepper and a squeeze of lemon and a glug of olive oil.
Assemble all of the ingredients, topping with a crumble of feta, a scattering of pomegranate and more seasoning.
Recipes courtesy of Zespri Sungold Kiwifruit
Melina - Assistant Editor
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