Recipe Book

“Zespri Kiwifruit provides a great balance of flavors and freshness. Both the Green and the Sungold variants lend themselves well to various cooking methods as well as taste amazing when marinated raw or just eaten whole. Personally I have discovered kiwifruit and its versitality in dishes after working with Zespri.”

Green Kiwifruit

SunGold Kiwifruit

Name: Zespri Green (Hayward variety)Skin: Bronze, HairyFlavour: Sweet & Fresh with tangy, lime like qualitiesHealth: Rich in fibre, Nutrient Rich Rich in Vitamin C, Natural source of Folate, low glycemic index

Name: Zespri SungoldSkin: Gold to light brown, no hairFlavour: Deliciously sweet with a refreshingly Juicy tasteHealth: Rich in Vitamin C Nutrient Dense Fruit: packed with vitamin C, Antioxidants, minerals & other health boosters

When choosing Zespri® Kiwifruit, look for fruit that is semi-firm to touch, unblemished and with no soft, bruised spots or wrinkled skin. Zespri® SunGold Kiwifruit is usually ready to eat while Zespri® Green Kiwifruit may be too firm upon purchase.

It normally takes between 3 - 5 days for a firm Zespri® Green Kiwifruit to ripen although this process can be hastened if placed in a paper or plastic bag with apples or bananas.

One of the best ways to enjoy Zespri® Kiwifruit is to cut it in half and scoop the flesh out with a spoon.

Zespri Kiwifruit Varities in India

How to Choose

How to Eat

Cut Scoop Enjoy

Ranveer BrarCelebrity Chef and Masterchef Judge

Chilled Kiwifruit & Tomato Soup with PopcornA savoury refreshing summer soup full of the goodness of kiwi with a kiss of Indian spices to brighten dreary hot summer days.

Time: 20 mins Serves 4

Ingredients2 cups Sungold Kiwifruit, cubed 1 ½ cups Tomato Juice½ cup red Bell Peppers, chopped1 tsp Cumin Powder Salt to taste ½ Lemon, Juice

For Garnish1 tsp Olive Oil (Extra Virgin)Handful of cherry tomatoes 1 tsp Mint Leaves, chopped 4 tsp Sungold Kiwifruit, diced fineSalt to taste Crushed Black Pepper to taste 1 Lemon Wedge 1 cup Popcorn

MethodCombine the Golden Kiwifruit, tomato juice, bell pepper, cucumber pieces cumin powder, salt, lemon juice in a blender and blend well to a smooth puree.

Strain the puree and pour into a large serving bowl or four soup bowls.

In a small bowl toss the diced kiwifruit and cherry tomatoes with salt and crushed black pepper and spoon into centre of bowl. Drizzle over Extra Virgin olive oil mint leaves lemon wedge and popcorn.

Golden Kiwifruitfruit RassamA beautiful elegant take on the classic Rassam. Serve in shot glasses as an amuse or large bowls as a soup course.

Time: 30 mins Servings: 2-4

Ingredients3 Sungold Kiwifruit, chopped1 cup Sungold Kiwifruit pulp2 tbsp tur dal (Boiled pigeon peas) split1 cup cooking water from Tur Dal 1 medium Tomato, chopped2-3 cloves Garlic, chopped½ tsp Cumin seeds2 tsp Black pepper10-12 Curry leaves2 tbsp Coriander leaves, chopped

MethodCombine the garlic, cumin seeds and black pepper in a blender and blend to a smooth paste. Keep aside.

In a pan combine chopped tomato, boiled pigeon pea water, the spice paste, curry leaves and salt. Put on the gas and bring it boil. Lower flame to medium and boil for 10 minutes.

Add Sungold Kiwifruit pulp and chopped Sungold Kiwifruit and bring it boil. Remove from heat and transfer to a serving bowl.

Garnish with chopped fresh coriander leaves and serve hot.

Green and Gold Paani PuriA deliciously fruity twist on an old street food favorite that highlights the delightfully different flavor profiles of the Green and Sungold Kiwifrui.

IngredientsFor Green Paani6 Zespri Green Kiwifruit, roasted, peeled and coarsely chopped1 cup coriander leaves, chopped fine½ cup Mint leaves, chopped fine½ inch piece Ginger ½ tsp Black peppercorns 1 tsp Cumin seeds toasted½ tsp Black salt (kala namak) 4 tbsp Sugar 1 tsp Chaat MasalaSalt to taste1 lemon, Juice of Ice cubes to chill

For Sungold Paani6 Sungold Kiwifruit, roasted, peeled and coarsely choppedA Few threads fof saffron ½ inch piece Ginger1 tsp Cumin seeds toasted1/2 tsp Black salt (kala namak) 1 tsp Sugar1 tsp chaat masalaSalt to taste1 lemon, Juice of

For the fillingSungold & Green Kiwifruit, chopped- 1 cupBlack chana, boiled- 1 cup

Puris- as required

MethodFor the Green Paani Place black peppercorns, cumin seeds, black salt, sugar and salt in a blender and powder. Add kiwifruit, coriander, mint, ginger, lemon juice and blend to a coarse puree.Add 1 cups chilled water and blend once more into a fine puree. Strain into a jug. Add a few ice cubes and keep refrigerated till needed.

For the Sungold Paani Place black peppercorns, cumin seeds, black salt, sugar, salt and Saffron in a blender and grind. Add the kiwifruit, ginger, lemon juice and blend to a coarse puree. and blend once more into a fine puree and strain into a jug. Add a few ice cubes and keep refrigerated till needed.

To assemble Arrange puries in a large platter. Spoon the filling into each puri till ¾ full. Arrange shot glasses in a row alongside the puris. Fill alternate glasses with green and gold paani. Serve immediately.

Khatti Meethi Kiwifruit ChuskiWho can resist a frozen treat, using pureed Sungold Kiwifruit in these chuskis makes them healthier with more vitamin c and fibre.

Time: 25 minutesMakes 8 chuskis

Ingredients8-10 Sungold Kiwifruit, peeled and chopped 1/2 cup powdered sugar ¼ cup water2 tbsp Zespri green Kiwifruit chunks 1 tbsp lemon juice (for the khatta)Few ice cream sticks to prick3 strands Saffron in warm water

MethodPlace saffron sugar & water in a saucepan & stir over low heat until the sugar dissolves fully.

Remove from heat & cool.

Puree the Sungold Kiwifruit and lemon juice in blender.

Strain the puree to get a fine pulp.

Stir the puree into the sugar syrup and mix well.

Put the Green kiwifruit chunks at the bottom of shot glasses or popsicle tray and add the yellow pulp on top Freeze. When half frozen, insert a stick into each chuski and freeze completely.

Kiwifruit Chutney TartsSavory, Tangy treats to serve up at your next party.

Ingredients5-6 Sungold Kiwifruit, peeled and coarsely chopped3 Zespri green Kiwifruit coarsely chopped1 tsp Olive oil1 tbsp tender ginger, grated½ tsp Onion seeds (Kalonji)½ cup Brown Sugar/ honey1 dried red chilies, broken into 21 tsp Lemon zestGround Allspice- ½ tspRoasted cumin powder- ½ tsp1/2 tsp Black saltSalt to taste1 tbsp chopped coriander1 tbsp lime juice 8-10 Tart shells

MethodHeat the olive oil in heavy non stick sauce pan and add olive oil. Add onion seeds and ginger. Sauté on low flame until aromatic.

Add chopped Kiwifruit. Stir well (for 2 mins on slow flame)

Add red chili, cumin powder, lemon zest, brown sugar, allspice, black salt and salt. Mix well.

Simmer uncovered on low heat for 2 minutes.

When done stir in coriander leaves.

To assemble, lay tarts out in a platter, spoon in the chutney, garnish with a slice of Kiwifruit and sprig of coriander and serve immediately.

Sungold JalebiTime: 30 minutesServes 2

Ingredients2 to 3 Sungold KiwifruitOil to fry Thick Sugar syrup (honey, sugar, saffron, cardamom) For batter1 cup all purpose flour and 4 gm yeast mixture For garnishMint leaves

MethodTo make the batter put the all purpose flour and yeast mixture, water in a bowl and mix it well leave aside to rise in a warm place for 20 minutes. Cut thick wedges (Skin on ) of the Kiwifruit.

Heat oil in a pan to fry.

Now dip the Kiwifruit in the batter and fry it in hot oil.

Put the fried Kiwifruit sin the sugar syrup for 20 seconds and take them out on a plate or just dust with powdered sugar.

Keep the Kiwifruit jalebi on a plate and garnish it with mint leaf.

Paneer & Green Kiwifruit Shashlik Green kiwifruit gives this favourite recipe a lovely tangy, fruity new twist. Ideal for appetizers but also as a tiffin snack wrapped in rotis.

Time: 25 minutesMakes 10 skewers

IngredientsFor Kiwifruit salsa2 Sungold and 2 green kiwifruit, diced fineA handfull fresh mint leaves¼ tsp sugar or sweetener as required ½ tsp lime juice1 green chilli, chopped finePinch of redchillipowder1/2tsp chaat masala Salt to taste

For the marinade2 tsp ginger-garlic paste4 green chilies, chopped¼ cup Green Kiwifruit puree ½ tsp honey½ tsp carom seeds powder¼ tsp cumin seed powder¼ tsp garam masala powder½ tsp lemon juiceSalt to taste

For the shaslik 200 gm Paneer, cut into 1 inch cubes2 Zespri Green Kiwifruit, cubed1 Red ad yellow capsicum, cut in 1 inch squares (optional)10 Satay sticks

MethodFor the Kiwifruit Salsa combine kiwifruit, mint, sugar/sweetener, lime juice, green chilli, chilli powder, chaat masala and salt. Mix well and refrigerate till required.

For marinade, Combine all the ingredients for the marinade in a big bowl and mix well.

For the Shashlik Add the paneer, kiwifruit and bell pepper in and mix well to coat. Cover and keep the marinated paneer in refrigerator for about one hour. After one hour remove from fridge and bring the mixture down to room temperature.

Meanwhile thread the pieces of paneer and kiwifruit onto the skewers, brush with oil and place the skewers on the grill or in the preheated oven, till the paneer and vegetables turn a little brown and get cooked.

Serve hot with Kiwifruit Salsa.

Kiwi Papdi Chaat

Kiwi Khajur Ki Chutney

Green kiwifruit gives this favourite recipe a lovely tangy, fruity new twist. Ideal for appetizers but also as a tiffin snack wrapped in rotis.

Time: 15 minutes Makes 28

Ingredients28 papdis1 cup, sliced Kiwis (Sungold and Green)1 medium, chopped tomato2 cups whisked yogurt (dahi)8 tbsp Kiwi khajur ki chutney6 tbsp green chutneySalt to taste1 tsp chat masala1 tsp cumin seeds (jeera) powder1 tsp chili powder

For garnish2 tbsp finely chopped coriander (dhania)1 tbsp chopped Zespri green Kiwi1 tbsp finely chopped raw mango¼ Cup boiled chickepeas 4 tbsp Sew

IngredientsDates 15-20, stoned and chopped1 cup Green Kiwi pulp1/2 tsp Cumin seeds ¼ tsp Fennel seeds (saunf)1tsp Red chilli powder¼ tsp Dry ginger powder (soonth)½ tsp Black salt (kala namak) )1 cup waterSalt to taste

MethodArrange the Papdis on serving platters.

Top each with a slice of Kiwi. The put a little sweet potato and tomato on each papdi.

Spoon a dollop of yogurt on each papdi. And top each with a little Kiwi Khajur ki chutney and green chutney.

Sprinkle over a little salt, chaat masala, jeera and chilli powder.

Serve immediately garnished with coriander, chopped Kiwis, chopped raw mango and sev.

Garnish with thinly sliced kiwi.

MethodIn a pan, dry roast cumin seeds and fennel seeds. Cool slightly and grind to a powder.

Combine dates, Kiwi pulp, cumin, red chilli powder, dry ginger powder, black salt, salt to taste and water. Cook on medium heat till it comes to a boil, reduce heat and continue to cook for six to eight minutes. Cool and serve.

Kiwifruit RatatouilleA unique twist to the Southern France dish with the tanginess of kiwifruit.

Ingredients4 Zespri Green Kiwifruit, peeled and diced01 Sungold Kiwifruit diced 1 medium Eggplant, cubed1 Capsicum, cubed1 Red Capsicum, cubed1 Yellow Capsicum, cubed1 Zucchini, cubed1 cup Tomato pureeA few sprigs Fresh thyme, choppedA few sprigs Fresh rosemary, chopped1 tbsp Fresh Basil leaves, sliced1 tbsp Fresh parsley, choppedSalt to taste1 tsp Peppercorn, crushed1medium Onion, chopped1 tbsp Garlic, chopped½ cup fresh Breadcrumb

MethodPreheat oven at 160 degree Celsius.

Heat olive oil in heavy bottomed non-stick saucepan. Sauté chopped onion, garlic and herbs until aromatic.

Add all the chopped vegetables and sauté for 2 minutes.

Add the tomato puree, taste and adjust seasoning.

Cook for another 2 minutes on low flame.

Transfer this mixture to the prepared baking tray.

Layer vegetable mixture with kiwifruit. Top with breadcrumb.

Place the dish in pre heated oven for 15 minutes until golden brown.

Serve hot. Garnished with parsley.

Kiwifruit Shahi TukraThe Classic Lucknowi dessert takes a Zespri Look...

Time: 45 minutesServes 2

Ingredients10-15 almonds10-15 green unsalted pistachio4 slices of breadOil to Fry 500 ml of milk1 Tsp green cardamom powder1cup sungold Kiwifruit Pulp 5 Tbsp sugar1 gm saffron3 Tsp rose water6-7 pieces candied ginger (optional)6-7 thinly sliced Sungold Kiwifruit1 cutter (shape of your choice)

MethodPut the almonds in boiling water to blanch them. Remove in 40-45 seconds when the skin wrinkles and rinse under cold water. Peel the almonds and slice them thinly. Repeat with the pistachios.

Take a slice of bread and cut pieces using the cutter. Avoid the crust and cut out an even number of pieces. Fry the pieces on low heat by flipping them over constantly. They should be evenly nice inside and brown outside. Remove 15 seconds before they are cooked and let them rest.

Pour milk in a pan; add cardamom powder, kiwifruit Pulp sugar and saffron. When the milk simmers, put the bread in gently and add rose water. Remove the bread when it is soft and let the milk simmer. Be gentle with the bread since it breaks easily at this point.

Place a few pieces of sliced candied ginger and cut Golden Kiwifruit on one piece of bread. Top that with another bread piece like a sandwich. When the simmering milk has achieved a slightly thick texture, pour it over the bread.

Garnish with silver leaf. Serve with a sprinkle of pistachios and almonds.

KiwicoladaA kiwifruit twist to the traditional Pina Colada to brighten up summer brunches.

Time: 15 minutesServes 4

Ingredients2 cups Fresh Sungold Kiwifruit pulp (about 5 to 6 peeled Sungold Kiwifruit)½ cup Chilled Thick coconut milk ½ cup Tender coconut flesh (malai) shredded2 cups coconut / Vanilla ice cream Crushed ice : as required1 tbsp Sugarfree/ powdered sugar: 1 tbsp (optional)

Garnish½ cup Kiwifruit chunks / wedges16-20 Fresh cherries (optional)2 strands Saffron (optional)

MethodCombine the Kiwifruit pulp, coconut milk, coconut, ice cream ,saffron and ice in a blender till smooth. Pour into glasses and serve immediately decorated with Kiwifruit wedges and cherries (optional).

Kiwifruit & Shrimp Summer Salad A beautiful summer salad of sweet shrimp complemented by Sungold Kiwifruit and a sweet and tangy vinaigrette to bring all the flavours together...

Time: 30 minutesServings: 2-4

IngredientsFor honey lime vinaigrette dressing1/3 cup Lime Juice2 tbsp Honey1 Garlic Clove, minced1 ½ tbsp Thai Basil, chopped fine¼ cup Olive OilSea Salt to tasteFreshly Ground Black Pepper

For Kiwifruit shrimp salad3 cups Cubed Sungold Kiwifruit (cut into 1” cubes and thin slices)1 cups, fresh watermelon, cubes1 cups, Shrimp (medium size), shelled and deveined½ cup Celery, chopped fine (about 2 stalks)24 fresh or tinned Lychee (shelled, pitted, and torn or cut into large pieces)2 Oranges, segmentedMint Leavespepper rings (optional)

MethodFor honey lime vinaigrette dressingIn a small screw top jar combine the lime juice, honey, garlic and basil. Cover tightly and shake well to mix. Add the olive oil, cover and shake vigorously to blend. Open and add salt and pepper to taste and mix again. Cover and put in refrigerator to chill.

For watermelon shrimp saladIn a large bowl, combine the Sungold Kiwifruit, watermelon, shrimp, celery, lychee along with any juices collected in bowls and stir well to blend. Cover and refrigerate until well chilled (at least 1 hour).

When ready to serve, re-mix the dressing and add as much as you would like to, to the salad and mix well.

Transfer to serving bowl, platter or individual plates and garnish with small mint leaves (if leaves are large, chop into smaller pieces) and pepper rings. Serve chilled.

Steamed Kalmi Wada with Kiwifruit ChaatA beautiful play on much loved chaat in which Kiwifruit adds color and a new zing of flavor.Time: 1 hour Serves 4

For the marinade 1 tbsp Lemon Juice.1 tsp Red Chilli powder1 Green Chilli 1 tbsp OilBlack Salt to taste

For the kalmi wada 1 cup Channa (Bengal Gram), soaked1 cup Chilka Mung (Split Skinned Moong) 1 cup Sungold Kiwifruit, peeled and diced

1 tbsp Coriander SeedsBlack salt to taste1 ½ tsp Asafoetida½ tsp. Cumin seeds3 Green Chillies1 tsp Ginger, choppedSalt to taste

For the baked Kiwifruit1 Sungold Kiwifruit, sliced1 Sweet Potato sliced

For the chaat topping 1 Sungold Kiwifruit, chopped¼ cup Kabuli Channa (chickeas), cooked and crushed2 tbsp Pomegranate seeds1 Green Mango, diced fine1 Onion, Chopped1 cup Potatoes wafers1 Green chilli, chopped1 cup whisked yoghurt

To serve Tamarind Chutney

To make marinade Combine the lemon juice, black salt, red chilli powder, green chilli, oil & mix well.

To make baked kiwifruit Dredge the sweet potato & golden kiwifruit in the marinade and place them on baking tray. Bake till cooked. Keep Marinade aside.

For kalmi Kiwifruit wadePlace the coriander seeds, black salt, asafetida, cumin

powder and salt, in a blender and crush. Add the green chilli, chopped ginger and pulse again. Add the channa and mung dals & grind to a coarse paste. Transfer mixture to a bowl. Using wet hands take small portions of the and shape into little tikkis. Gently press some of the chopped Golden kiwifruit into them and place in a steamer. Steam for about 15 minutes.

For Kiwifruit chaatNow in the remaining marinade, add the onion, crushed kabuli chana, pomegranate seeds, chopped green mango, potato chips, salt and green chilli and mix well. Keep aside till ready to serve.

To servePlace Kalmi wada in a bowl and top with chaat. Drizzle with tamarind chutney. Serve with salad & baked Golden Kiwifruit on the side.

Method

Ingredients

Sweet Kiwifruit SamosaWho can say no to samosas? In this recipe the crisp flaky pastry is filled with delicious Sungold Kiwifruit for a unique teatime snack or post meal dessert.

IngredientsSamosa dough 2 tbsp ghee1 cup flour Chilled Water a pinch fennel seeds

TIP: You can also use spring roll sheets

Filling1 cup Sungold Kiwifruit, peeled and chopped¼ cup, dried figs, soaked and chopped1 tbsp brown sugar 1 pinch Cinnamon powder1 tbsp, cashew nuts, roasted and chopped2 tbsp orange/lemon zest 1tsp orange juice 2 tbsp Biscuit crumb

MethodTo make samosa doughIn a bowl combine ghee, flour and roasted fennel powder (the fat and flour need to be combined to bread crumbs before water for khasta pastry texture), add water and knead it into a hard dough. Rest it for 10 min. Divide dough into small balls out of the dough and roll into pooris, cut circles in half to enable triangular shape.

To make fillingIn a non stick pan, add ghee and warm it up.

Add the chopped Sungold Kiwifruit. Lower the flame to low. Add the figs and mix well.

Add the sugar and mix well. Add the cinnamon, zest and juice, nutmeg, and chopped cashew nut.

Mix well. Refrigerate the mixture for 10 minutes.

Fry the samosas in medium hot oil.

Preheat the oven to 180 degree Celsius. Dust the baking tray with little flour. To make the samosasTake one half of a poori and fill it with the mixture. Bring edges together and seal the sides. Arrange the samosas on the prepared baking tray as you go.

Bake it in the oven until cooked from both the sides and serve hot with vanilla ice cream.

https://www.facebook.com/ZespriIndiahttps://twitter.com/ZespriIndia

https://instagram.com/zespri_india/https://www.pinterest.com/ZespriIndia/

www.zespri.comwww.ranveerbrar.com

Cut Scoop Enjoy