When I need a pick-me-up, there’s nothing that works like fresh fruit…especially when that mid-afternoon slump leaves me listless and low on “mo.” When my focus fades, I can always count on a crisp apple, sweet pear or a big bunch of juicy grapes to lift me from the fog.
But lately, I’ve become fond of a fruit I frequently overlooked while perusing the produce at my local market. Call me Mrs. Excitement, but I’ve gone crazy for kiwis! The seasonal super fruit can be a sensational addition to many of your favorite recipes – and it’s so good for you!
First imported from New Zealand, but now grown in the United States, the furry brown kiwi has a sweet-tart flavor and loads of nutrients – all wrapped up in a cute little package.
*Fight off the Flu: Just two kiwis (a measly 90 calories) provide a whopping 230 percent of your daily requirement of immune-boosting vitamin C.
*Protect Your Peepers: Kiwis contain a plant pigment called lutein, which can help prevent cataracts.
*Control Cholesterol: Kiwis are an excellent source of soluble fiber, which helps sweep cholesterol out of your body.
*Keep Skin Clear: The skin-beautifying antioxidant vitamin E is ordinarily found in high-fat foods like nuts, but kiwis are a great, low-fat source.
Plus, kiwis are fun! I use ‘em to change up my favorite salads. Try this recipe on your next dinner guests. I guarantee rave reviews!
Kiwi, Goat Cheese and Toasted Pecan Salad
¼ cup extra virgin olive oil
1 tbsp white balsamic vinegar
Salt and pepper
10-oz field greens
4 oz. goat cheese, crumbled
½ cup pecans, toasted
Mash ½ cup cubed kiwis with fork; press pulp through fine mesh sieve set over bowl to extract 2 tbsp. juice. Whisk in olive oil, vinegar and ½ tsp. each salt and pepper. Place greens in bowl and toss with dressing; divide among plates and top with remaining kiwi cubes, cheese and pecans. Serves 4.
And before I go….you simply have to try this super-simple, super-delicious
5 kiwis, peeled and quartered
½ cup golden raisins
3 tbsp. sugar
In mini food processor, pulse kiwis just until coarsely mashed; transfer to small saucepan and stir in raisins and sugar. Simmer over medium heat, stirring until thickened, 12-14 minutes. Scrape into bowl and set aside to cool completely (it will get thicker as it cools). Store in fridge. Makes about 1½ cups.
Contact Carol by emailing her at Carol@palomarhealth.org.