Kids Cuisine

It occurs to me that kiwifruit have a lot in common with kittens. Small, fuzzy, beloved by children — they’re edible cuteness (um, kiwis, that is, not kittens). Interestingly, kiwifruit are actually berries, hence their other handle, the “Chinese gooseberry.”

In our family, we like to eat our kiwifruit raw - in thick slices or diced and mixed into fruit salads. I know that if I take the trouble to peel and cut them up, a kiwi is one fruit that is certain to get eaten if I send it to school in a lunch box.

As their tartness suggests, kiwifruit are high in vitamin C. In fact, they have twice the vitamin C of an orange. Also, a serving of 2 kiwifruit has 4 times more fiber than a cup of chopped celery! Who knew?

Kiwifruit are actually recognized as the most nutrient-dense fruit, containing significant amounts of lutein; vitamins E and K; and calcium, folic acid, potassium, iron, magnesium, and copper. A medium kiwifruit has no fat, almost no sodium, 4 grams of fiber, and about 45 calories. Be still my beating heart!

I recently found myself with a surplus of squishily ripe kiwifruit on hand. Although they were too soft to eat as is, I discovered that overripe kiwis make a dreamy emerald-green sorbet. Loaded with all those kiwis, this sorbet comes equipped with vitamins and minerals, and even fiber! And the texture is really unique - creamy and rich, there’s no iciness at all. The next time you find yourself with a windfall of kiwifruit, give it a go! 

Kiwifruit Sorbet

• 1 cup sugar
• 1 cup water
• 10 large kiwifruit, very ripe
• Juice of 1 lime
• 1/2 teaspoon vanilla extract
• Pinch kosher salt

1. Combine sugar and water in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Let sugar syrup boil for 1 minute, stirring; then remove from heat. Let cool over an ice bath, or place in the refrigerator until thoroughly chilled.
2. Peel and quarter kiwifruit; add to food processor with cold sugar syrup, lime juice, vanilla, and salt. Process until smooth puree forms. Chill kiwifruit puree until cold.
3. Stir puree and add to ice-cream machine; process according to manufacturer’s directions. Freeze finished sorbet for at least 3 hours prior to eating. Makes about 1 quart; adapted from Bruce Weinstein’s The Ultimate Ice Cream Book.

Photo by me @ Eat Real.