Kiwi is under the family of Actinidia plant. It has black seeds that are scattered within when it is ripe. It is also distinguished by its green and small attribute. Pineapple, banana and strawberry are the combined taste that you can get from a kiwi fruit. Eating it raw or cooked is both possible. Freezing it when in season is an idea, for future consumption when the colder months come. You may use sugar or artificial sweetener to add some flavor.
Nutrients for the body are what we get when we eat fruits and we get equal enjoyment when they are presented in artistic manner. Being an antioxidant and vitamin C rich, they are good armor against colon cancer. They are also a good source of folate, vitamin E, lutein and potassium. Fiber is also a main components in some fruits and it is known to assist in reducing the levels of cholesterol in out body and it also helps in avoiding hear attack.
To freeze kiwi fruits, or any fruit for that matter, is the easiest, most convenient way for preservation. The frozen may be used as garnish, meat tenderizer and more. Here are the following suggestions you can try in freezing your kiwi fruits effectively.
1. Choose an evenly ripe fruits and take out the skin.
2. Slice it into sizes that you want. It freezes and defrosts evenly. Using cookie try will be helpful if you want to freeze them separately.
3. You can add some sugar to enhance the taste, as they are sour and acidic.
4. The use of sealer is also one of the processes that are good for fruit preservation. When freezing foods, attaching a label is a must for easy identification of its contents and shelf life.
For frozen kiwi fruit syrup, you should pack the fruit into containers and smother with 30 or 40 percent syrup. You need 3 cups sugar to 4 cups water. Plastic or glass containers are best for syrup packs. Leave room for head space, then seal and put in the freezer.
If you intend to use in gelatin desserts, first bring fruit to a boil to about two to three minutes and cool before freezing. Raw kiwi has an enzyme that prevents gel from forming. You can use kiwi as part of the salad assortment and you can make a fruit shake using this fruit.
In Western kitchens and even in some parts of Asia, like China for example, the kiwi fruit is only a new addition. It was only with the advent of Nouvelle Cuisine, that the kiwi fruit was recognized for its many applications and bought by the public. As a natural meat tenderizer, cooks have made use of its flavor and enzymes, as well as the entire fruit in many sweet recipes.
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