Kiwi Recipes

Kiwi Berries are packaged in a 6 ounce clamshell and should be allowed to ripen at room temperature.  Their skin will begin to turn darker green, and the berries will yield to gentle pressure.  Refrigerate softened fruit for best storage life and let it return to room temperature when using in recipes for the best flavor.

Some of the following recipes call for KiwiBerrie puree,  so here are several ways that we have made it.  For small batches we process ripe fruit with a squeezo, a small hand crank unit, which can be found in most hardware stores.  The fruit is put into the hopper and then goes through an auger that is covered with a  screen which removes the skins and most seeds.  The puree, the nutritious essence of these unique berries, exits down a side tray.  Another  way to make puree is to remove the skins and use a food processor or a blender.  If you prefer a bitter/sweet flavor - leave the skins on. The last way in which we've made puree for recipes is to simply smash the ripe fruit with a fork. 

You can use the puree fresh or we store it in Hefty freezer bags or plastic ice cream containers for future use.  Note: Puree must be frozen to store it due to it's active enzyme actinidin.

We have found many uses for our puree, through our own experimentation and that of our culinary friends, some of which are salad dressings, vinegars, salsas, marinades (it's an excellent natural meat tenderizer), appetizers, sauces for entrees, ice cream, sherbet, yogurt, sorbet.  Kiwi pairs well with orange, honey, and chocolate. We have also created beverages from non-alcoholic spritzers and health food drinks to wines, meads, and beers.

Some of our recipes are listed  below or create your own.  The uses are limited only by that of one's imagination!  Enjoy!

Recipe Ingredients


Kiwi Berrie Spritzer

1/3 cup Kiwi Berrie puree
1/2 cup orange juice
3/4 cup club soda
Combine Kiwi Berrie puree, and orange juice until smooth.
Add 1/2 cup of the mixture to a tall glass.
Add club soda and stir.
Garnish with fresh mint or lemon slices.

Kiwi Berrie Margarita

1/4 cup Kiwi Berrie puree
1/2 ounce melon liqueur
splash of triple sec
splash of lime juice
1 ounce of tequila*
8 crushed ice cubes
In a blender, combine all ingredients until smooth.
Serve in a stemmed glass.
* Tequila may be omitted for a fruity, colorful, alcohol- free drink. 

(Makes 2 servings)


Easy for Entrees

Combine Anna Kiwi Berrie puree and lemon juice.
Serve as a sauce over a skinless breast of chicken.


2 tablespoons sugar
2 teaspoons cornstarch
1/2 cup pear nectar or apple juice
24 kiwi berries, finely cut
4 to 5 Kiwi Berries pureed

In a small sauce pan, combine sugar and cornstarch, mixing well. stir in nectar or juice. cook over
medium heat, stirring constantly, until mixture thickens and boils, about 2 to 3 minutes. Cool. Stir in
cut and pureed kiwi berries. Cover and chill.
Serve with cooked poultry or ham.

Makes about 1-2/3 cups

Creamy Kiwi Berrie Sauce

2 cups Kiwi Berrie puree
2 cups sour cream
1 tsp. melon liqueur
1 tbsp. honey
slivered orange zest for topping
Mix all ingredients except orange zest.

For Baked Fish

Top with sauce when fish starts to flake. Garnish with orange zest.

For Grilled Fish

Top with sauce when fish is ready to eat. Top with orange zest.


Kiwi Berrie Dipping Sauce

1 cup Kiwi Berrie puree
Black Pepper
cayenne pepper
white pepper
Louisiana hot sauce
Combine all ingredients.
Serve as a dipping sauce for pork or beef

Hot - Kiwi Berrie Dipping Sauce

2 tablespoons red bell pepper, chopped
1/4 bunch fresh cilantro
1/8 small sweet onion
1/2 jalapeno pepper, seeded
2 tomatillos, husks removed and cut up
1 teaspoon fresh lime juice
dash salt
1 tablespoon brown sugar
2 tablespoons green jalapeno pepper jelly
6 to 12 Kiwi Berries - popped out of their skins & mashed with a fork.

Place the bell pepper, cilantro, onion, jalapeno pepper (seeded), tomatillos, lime juice, salt, brown
sugar, and jalapeno pepper jelly in a blender or the bowl of a food processor fitted with a steel blade. Blend until the ingredients are smooth. Pour the blended mixture into a bowl and add the mashed kiwi berries. Stir until well combined. Serve as desired.



Kiwi Berrie Salsa

24 Kiwi Berries, diced (1-1/2 cups)
2 medium tangerines or 1 orange, peeled and diced
1 cup peeled and diced jicama
1/2 cup diced sweet red or yellow bell pepper
1/4 cup chopped cilantro
1 tablespoon lime juice
1 tablespoon vegetable oil
1/2 to 1 small jalapeno pepper, minced, seeds and veins removed
1/4 teaspoon salt

In a large bowl, combine all ingredients, mixing well.
Chill briefly. makes about 2-1/2 cups

Serve as a dip with tortilla chips, toasted pita bread triangles, or warm tortillas; as a sauce over grilled halibut or swordfish steaks, chicken or roasted tenderloin; or serve over a warm flour tortilla filled with scrambled eggs.


Kiwi Berrie Sweet Omelet

18 to 24 Kiwi Berries, sliced
powdered sugar
ground cinnamon
4 eggs, separated
1/8 teaspoon salt
1/2 teaspoon grated lemon peel
2 tablespoons butter or margarine

Sprinkle with 1 or 2 tablespoons powdered sugar and a dash cinnamon in a shallow dish. let stand 20 minutes; turn occasionally. Beat egg whites and salt until soft peaks form. Gradually add 2 tablespoons powdered sugar; beat until stiff. Beat egg yolks until thick; add lemon peel. Fold into whites. Heat butter in 10-inch oven proof skillet.* Stir in 1 tablespoon powdered sugar and dash cinnamon. Pour in egg mixture; smooth surface. Cook over medium heat 3 to 5 minutes or until eggs are set and bottom is golden brown. Bake at 325 for 10 minutes or until knife inserted near center comes out clean. Loosen edge of omelet. Make a shallow cut, slightly off center, through top of omelet. Arrange Kiwi Berrie mixture over larger section. Fold smaller portion over Kiwi Berries.
Serve on warm plate. Sprinkle with powdered sugar. Serve hot. Makes 4 servings. Recipe can be halved; cook in smaller pan or, cover handle of skillet with aluminum foil.

Kiwi Berrie Muffins

1 cup Kiwi Berries
Granulated sugar
2 cups sifted all purpose flour
3 Tsp. Double-acting baking powder
1 Tsp. Salt
1 egg
1 cup milk
6 Tbsp. Melted shortening

Start heating oven to 425 F.
Grease 14n2-1/2 muffin-pan cups as well.
Into a mixing bowl, sift flour, baking powder, salt, 2 Tbsp. Sugar.

Beat egg until frothy; add milk and shortening; mix well.
Make a small well in center of flour mixture; pour in milk mixture all at once.
Stir quickly and lightly - don't beat - until just mixed, but still lumpy.
Quickly stir in Kiwi Berries.
Ouickly fill muffin cups two-thirds full with batter; wipe off any spilled drops.
( If batter does not fill all cups, fill empty ones with water to keep grease from burning).
Sprinkle tops of muffins with 4 Tsp. Of granulated sugar ( if desired )

Bake 25 minutes or until wire cake tester inserted in the center of a muffin comes
out clean.

* For 2: Use 1 egg; halve rest of ingredients.

Makes about 14 muffins


Kiwi Berrie Salad

12 Kiwi Berries, sliced
1 banana, peeled and sliced diagonally
1 papaya, pared, seeded and sliced
honey lime dressing

Combine Kiwi Berries, banana, and papaya; toss gently with honey lime dressing.

Honey lime dressing: combine 2 tablespoons oil, 1 tablespoon each honey and lime juice, 1/8 teaspoon each grated lime peel and paprika and dash salt; mix well.
Makes about 1/4 cup

Kiwi Berrie Shrimp Salad

1/2 pound Kiwi Berries, sliced
1/2 pound (21-30) size shrimp, shelled, deveined and cooked with tails intact
1/2 cup each finely julienned radish and pomegranate
1/2 head butter lettuce 
lemon ginger dressing

Arrange all ingredients in shallow lettuce-lined salad bowl. Serve with lemon ginger dressing. Makes 3 to 4 servings.

Lemon ginger dressing: Combine 2 tablespoons each oil, vinegar and lemon juice. 1 tablespoon honey, 1 teaspoon grated ginger, 1/2 teaspoon salt and 1/8 teaspoon pepper.
Mix well. 

Makes about 1/3 cup.


Kiwi Berrie Frozen Yogurt with Red Raspberry Sauce

12 to 14 Kiwi Berries, pureed
1 tablespoon honey
1 pint frozen low-fat or nonfat vanilla yogurt, softened
1 package (10 ounces) frozen red raspberries in syrup, thawed
2 tablespoons triple sec or other orange liqueur
2 teaspoons cornstarch
3 kiwi berries, sliced lengthwise

fresh mint leaves
fresh or frozen whole raspberries (optional)

Combine Kiwi Berrie puree and honey. Place in freezer and freeze until slushy (about 45 minutes).
In a stainless steel bowl, quickly combine softened yogurt and kiwifruit mixture; refreeze in bowl.
With a small ice cream scoop form balls and place on a wax paper-lined tray; refreeze..

To make raspberry sauce, in food processor or blender puree thawed raspberries. over saucepan, strain berries, through a fine sieve, pressing with back of a spoon. discard seeds. Stir in orange liqueur and cornstarch. Bring to a boil, stirring constantly until slightly thickened. Cool; cover and chill.

To assemble; spoon sauce on dessert plates or shallow bowls.
Arrange Kiwi Berrie slices and frozen yogurt balls on sauce and garnish with mint and whole raspberries.
Makes 6 servings

Kiwi Berrie Lime Pie

Preheat oven to 325 F
5 egg yolks *
1 14 ounce can sweetened condensed milk
1/4 cup key lime juice
2/3 cup Kiwi Berrie puree, defrosted
1/2 teaspoon cream of tartar
1 8 or 9 inch graham cracker crust
meringue (optional)

With an electric mixer, beat egg yolks on high speed until thick and light color. Turn off mixer and add sweetened condensed milk. Mix on slow speed. While on slow speed add cream of tartar and slowly add lime juice and Kiwi Berrie puree. Mix until blended.

Pour into prepared crust and bake for 10-15 minutes or until firm to the touch. Remove from oven.

Heat oven to 500 . For meringue, beat reserved egg whites with 1 teaspoon cream of tartar and 4 teaspoons sugar until stiff. Spread on top of filling and bake 3-5 minutes until lightly brown.

Kiwi Berrie Dessert Topping Suggestions

Try Kiwi Berrie puree over:

Your favorite cheesecake
( it goes well with chocolate too )

Over ice cream or sherbet
( mandarin oranges are a nice compliment )