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"Diana, just a quick heads up to let you know we are still using your cookbook and the guys will often be heard saying what would Diana say about this or that....really good feed back... I made your potato salad and the oriental coleslaw on Sat. for a family luncheon and had rave reviews so thanks again."
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Kiwifruit
2 common types of Kiwifruit are the green kiwi and the Sungold kiwi. The green kiwi has a brown fuzzy skin, vibrant green flesh, tiny black seeds and a sweet tangy taste. The Sungold kiwi is smooth skinned, has a gold fruit centre and a tropical sweet taste.
Nutrition:
2 green kiwifruit (1 serving) contains 100 calories, more vitamin C than an orange (240% DV), more potassium than a banana (480mg) and as much fibre as a bowl of bran flakes (4g). Kiwi fruit have a low Glycemic index, help support a healthy immune system, may help lower blood pressure and reduce constipation. They are also a good source of folate and vitamin E. Kiwifruit also contain a digestive enzyme called actinidin which not only aids in the digestive process but can also be used as a meat tenderizer by placing the kiwi on the meat before cooking.
Selection and Storage:
Kiwifruit can be purchased before they are ripe as they will ripen on the counter. Place kiwi in the palm of your hand and sqeeze very gently. A ripe kiwi will give to slight pressure. Once ripe, store the fruit in the refrigerator to stop further ripening.
Eating:
The easiest way to eat a kiwi is to cut it in half and eat it with a spoon. You can eat the skin if you like, just be sure to give it a rinse. Kiwifruit are very versatile. For breakfast add then to a smoothie bowl or fruit salad. Use them in a fruit salsa for fish tacos or add them to salad with strawberries and basil. Kiwifruit are also delicious in curries and Thai stir fry.
For more delicious recipes go to www.zesprikiwi.com