Kiwi Recipes from @Zespri_ZA

Kiwi Recipes from @Zespri_ZA

Zespri SunGold Kiwifruit –
Full of Golden Goodness with a Truly Tropical Tang!

Johannesburg, 5th July 2016: Sweet, golden yellow with just a hint of tangible tanginess, Zespri SunGold Kiwifruit are now available in South Africa and ready to eat at the point of purchase.
“Our customers love the tropical flavour notes of our Zespri SunGold fruit,” says Lianne Jones, Zespri’s Business Development Manager for Africa, Israel and Indian Islands. “And apart from its sweeter taste, Zespri SunGold Kiwifruit are also richer in colour, taste and nutritional value.”

Bite for bite Zespri SunGold Kiwifruit beat most other fruit on nutritional content and are full of vitamins, antioxidants, minerals and other essential elements that help keep your body performing at its best; one serving has over 300% of the RDA of Vitamin C which enhances vitality and immunity and 10 times the nutrition of apples.

A regular serving of Zespri Kiwifruit also helps improve digestive functions and benefits health conditions such as diabetes as it has a low glycaemic index that helps regulate blood sugar levels. Kiwifruit are also a natural source of potassium which helps maintain normal muscle function.
When it comes to fruit, Zespri Kiwifruit certainly beats the best!

Zespri SunGold Kiwifruit are now available at all major retailers including Pick n Pay, Food Lover’s Market, Checkers and Spar.

Vietnamese Prawn & Zespri SunGold Kiwifruit Rice Parcels, Nam Prik Dipping Sauce
Ingredients:
15 Sheets rice paper
2kg Prawns
8 Zespri Sungold kiwifruit
4 Carrots
100g Bean sprouts
20g Ginger finely chopped
20g Mint roughly chopped
20g Coriander roughly chopped
250g Vermicelli or glass noodles cooked.
½ cup Sweet chilli sauce
Nam prik
20g Ginger
10g Coriander
10g Mint
3 Red chillies
½ cup Fish sauce
1 cup Lime juice
½ Palm sugar or soft brown sugar

Method:
Fry off the prawns with a little olive oil.
Season with salt and pepper and a squeeze of lime juice.
Remove from the heat and leave to cool.
Cut all of the vegetables in to julienne strips and peel and roughly dice the Zespri Sungold kiwifruit.
Mix together with the prawns and the rest of the ingredients and season with salt and pepper.
Soak the rice paper sheets in luke warm water until softened.
Remove the sheets from the water and pat dry.
Place the sheets on a flat surface, place 2 tablespoons of the filling in the middle of the sheets and roll into a parcel.
For the dipping sauce pound the chillies, herbs and ginger in to a paste in a pestle and mortar.
Add the palm sugar followed by the fish sauce and limejuice.

Spice-Rubbed Chicken Breast, Zespri Sungold Kiwifruit, Ginger & Chilli Salsa
Ingredients:
4 Chicken breasts
1 tsp Crushed, dried red chillies
1 tsp Whole coriander seeds, roasted
2 tsp Whole cumin seeds, roasted
1 tsp Smoked paprika
1 tsp Cayenne pepper
50ml Morgenstern extra virgin olive oil
Salt & pepper
Method:
Grind all the rub ingredients in a mortar and pestle until well-blended and the pour in the oil and mix to paste.
Rub the chicken breasts with the pate and leave to marinade for 20 minutes.
Place the chicken breasts on an oiled grill and cook for about 20 minutes, or until tender and juicy.

KIWI FRUIT SALSA
Ingredients:
6 Zespri Sungold kiwifruit
10g/5cm Fresh ginger, grated
Red bird’s eye chilli, deseeded and chopped
Cucumber
Red pepper
20g Sugar
1tsp Salt
20g Mint leaves, choppede4
20g Coriander leaves, chopped
50ml Extra virgin olive oil
Method:
Peel the Zespri Sungold kiwifruit and cut into a small dice.
Cut the cucumber in half lengthways and scoop out all of the seeds.
Cut the cucumber in to blocks the same size as the kiwi.
Cut the red pepper into the similar size blocks.
Mix the cut items with the rest of the ingredients.
Adjust the seasoning if necessary. Leave to macerate for 30 min before serving.

Pan Fried Duck Breast, Sweet Potato Fritters, Zespri Sungold Kiwifruit Chutney
Ingredients:
2kg Sweet potatoes
100ml Extra virgin olive oil
Salt & pepper
5 Eggs – separated
250g Flour
2tsp Baking powder
4 Duck breasts
150g Baby English spinach
30g Unsalted butter
Zespri Sungold Kiwifruit Chutney
Method:
Fry off the prawns with a little olive oil.
Season with salt and pepper and a squeeze of lime juice.
Remove from the heat and leave to cool.
Cut all of the vegetables in to julienne strips and peel and roughly dice the Zespri Sungold kiwifruit.
Mix together with the prawns and the rest of the ingredients and season with salt and pepper.
Soak the rice paper sheets in luke warm water until softened.
Remove the sheets from the water and pat dry.
Place the sheets on a flat surface, place 2 tablespoons of the filling in the middle of the sheets and roll into a parcel.
For the dipping sauce pound the chillies, herbs and ginger in to a paste in a pestle and mortar.
Add the palm sugar followed by the fish sauce and lime juice.

Visit www.zespri.com.

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