By MANDY SINCLAIR
Storage:
Pick kiwi fruit whilst still firm and under ripe. Store in the refrigerator for up to 5 weeks. To ripen, store at room temperature for 1-2 days until the fruit gives slightly, when touched.
What to do with glut
- Freeze
Kiwi choc pops
Peel kiwi fruit and cut into 2cm thick slices. Push a paddle pop stick into the sides of each slice. Place on a tray and freeze until firm. Melt 1 cup dark chocolate. Set aside to cool. Dip each frozen kiwi piece into chocolate, allowing excess to drip off. Freeze until ready to serve.
- Preserve
Kiwi fruit jam
1 kg kiwi fruit, peeled, chopped
½ cup orange juice
3 cups caster sugar
1. Place a small saucer in the freezer.
2. Place kiwi fruit, water and orange juice in a large saucepan. Boil for 5 mins, until fruit has softened. Remove from heat. Add sugar and stir until dissolved. Boil for 40 mins.
3. To test for setting. Remove jam from heat. Drop 1 tsp of jam onto cold saucer. Leave for 30 secs to cool. Setting point is reached if the surface wrinkles when touched and a channel is formed by a finger, remains open. If not, boil for another 10 mins, before testing again.
4. Transfer to sterilized jars and seal immediately. Store in a cool dark place until opening, then refrigerate.
Makes about 4 cups
- Dry
Preheat oven to 140C or 120C fan. Line baking trays with baking paper.
Fill a bowl with water and add the juice of 2 lemons. Peel kiwi fruit and cut into 1cm thick slices. Dip into acidulated water to prevent discolouration. Lay kiwi fruit in a single layer, on prepared trays. Bake for 4 hrs, turning after 2 hrs, until dry. The fruit should not be crisp dry but soft and pliable. Cool completely before storing in an airtight container.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS
