Cookbook:Kiwifruit
| Kiwifruit | |
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| Category | Fruits |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Fruit
The kiwifruit, also called simply kiwi or, occasionally, Chinese gooseberry,[1][2][3] is a fruit native to East Asia.[3][4]
Characteristics
[edit | edit source]Each kiwi is both the approximate size and shape of a large chicken egg,[1][5][3] being oblong and only a few inches/centimeters long.[2][6] The thin skin is brown and fuzzy,[1][4][6] surrounding a flesh that is most commonly bright green but that can also be yellow in some varieties.[1][5][6] The translucent flesh contains many tiny black edible seeds,[5][6][7] which cluster around the whitish center.[1][2] Kiwifruit flesh is said to taste and feel vaguely like strawberries, melon, and pineapple,[5] with a sweet tartness.[6][3] The fruit is firm when unripe and gradually softens as it ripens post-harvest.[3][7][8]
Like pineapple and papaya, kiwi contains enzymes that may affect the texture of dishes it's used in. Importantly, the enzymes break down connective tissue and gelatin,[2][7] which can be good (in the case of meat tenderizing) or bad (in the case of gelatin-set dishes).[1][3] Heating destroys the enzymes but also changes the flavor and texture of the kiwi itself.[2][7]
Seasonality
[edit | edit source]Kiwis are commercially cultivated largely in California and New Zealand, with opposite seasons.[5]
Selection and storage
[edit | edit source]When selecting kiwis, look for firm fruits with no bruising or soft spots.[8][4] Store them at room temperature until ripe,[8] after which they should be stored in the fridge.[4]
Preparation
[edit | edit source]Before eating kiwi, the skin is typically removed. This can be done in one of two ways. In the first, the skin can be simply removed with a peeler or paring knife.[4][9] Alternatively, to retain the smooth and ovular shape, ripe-but-not-soft kiwis may be scooped out whole using a spoon.[4] To do so, slice off one end of the fruit, and carefully slide the bowl of a spoon between the flesh and the skin, moving the spoon around the entire fruit to separate the skin.[8][9][10] Once this is done, you can simply pop out the whole flesh and break down as desired.[9]
Use
[edit | edit source]Kiwi is frequently and simply eaten raw and out of hand.[1][6] It may also be used in fruit salads or as a garnish for various pastries,[1] where the green flesh provides an extra pop of color.[5] Cooking quickly causes the flesh to fall apart,[1] which may or may not be desirable.
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d e f g h i Labensky, Sarah; Martel, Priscilla; Damme, Eddy Van (2015-01-06). On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition. Pearson Education. ISBN 978-0-13-388675-7.
- ↑ a b c d e The Chefs of Le Cordon Bleu (2011-12-02). Le Cordon Bleu Patisserie and Baking Foundations. Cengage Learning. ISBN 978-1-4390-5713-1.
- ↑ a b c d e f Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e f Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c d e f Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b c d e f The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
- ↑ a b c d McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ a b c d Gisslen, Wayne (2016-09-21). Professional Baking. John Wiley & Sons. ISBN 978-1-119-14844-9.
- ↑ a b c The Culinary Institute of America (CIA) (2015-02-25). Baking and Pastry: Mastering the Art and Craft. John Wiley & Sons. ISBN 978-0-470-92865-3.
- ↑ Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.