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RECIPE OF THE MONTHINGREDIENT OF THE MONTH BABBO MENU |
DOLCI |
by Gina DePalma, Pastry Chef When you think of a bright green, juicy kiwi, you probably think of New Zealand. Think again, my friends, and zoom your Google Earth finder to Verona, in the northeastern corner of Italy. The fruit farmers of provincial Verona, located in the western portion of the Veneto region, have been cultivating kiwi for about 15 years, helping to make Italy the world’s leading producer of kiwi. The kiwi crop was introduced in Italy as part of a government initiative to reduce the over-cultivation of grapes in specific areas. Today, kiwi orchards are dotted alongside those of cherries, peaches and plums that are produced in the area along the eastern shores of Lake Garda. Several organic producers even offer bed and breakfast accommodations nestled among the flowering kiwi trees. The kiwi is truly one of nature’s superfoods. Rich in Vitamin C and potassium, kiwis are also an excellent source of iron, calcium, Vitamins A and E, folic acid and flavanoid antioxidants. Beneath the furry, brown skin is a firm, brilliantly green flesh that is best described as a combination of strawberry, banana and pineapple. An unripe kiwi can be a bit tart, but when fully ripened, the fruit is juicy and tangy-sweet. Golden kiwi have a more tender, less fuzzy skin that can be eaten once the fuzz is rubbed off. I don’t mind the skin one bit; contrary to popular belief, it can be eaten right along with the flesh. A ripe kiwi will yield gently to pressure and have some heft to it. To ripen a kiwi quickly, place it in a paper bag with an apple or a banana for company, and within a day or so it will be ripe. Kiwis require very little care or fuss; ripened, they will keep at room temperature for several days, and in the refrigerator they can be stockpiled unripened for up to three weeks. Just like papayas and pineapples, kiwis contain an enzyme that prevents them from being used with gelatin or in dairy-based desserts. I think the best way to enjoy them is to leave them as un-fussed with as possible. Freeze them halved or quartered and pop them into the blender when you are making your next smoothie. You can also puree some cut kiwi with some sugar syrup and lime juice to taste and freeze them in your countertop ice cream machine for a frosty treat. My favorite way to enjoy a kiwi is to feature the pretty green slices it in a beautiful Macedonia di frutta fresca, or fresh fruit salad, spiked with a bit of grappa from the Veneto or Friuli-Venezia Giulia. The format is quite simple, the recipe below demonstrates. Fresh Fruit Salad with Grappa: Toss together an assortment of sliced or cubed fresh, ripe fruits, such as sliced kiwi, strawberries, blueberries, peaches, plums and pineapple. Sprinkle the fruit with a bit of sugar to taste and freshly squeezed lemon or orange juice; 2 to three tablespoons of sugar will sweeten about 6 cups of fruit. Toss the fruit with 3 to 4 fluid ounces of Grappa, or to taste. Refrigerate for at least an hour before serving, garnished with fresh mint leaves. Serves 6 to 8.
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