Candied Kiwis EPV from France - Direct Producer

Ingredients:

French kiwi, glucose-fructose syrup, citric acid.

Attention !

Contains sulfites.

Nutritional value per 100g:

Energy 310 Kcal /1310 kJ

Fat < 0.5g

of which saturated fatty acids 0.2g

carbohydrates: 76g

of which sugars 48g

fiber 1.5g

1g protein

salt < 0.1g

Origins and little stories

The Chinese gooseberry or Actinidia Deliciosa has only been known as the kiwi for about 40 years. This name by which we now know this fruit, comes from New Zealanders, who were the first to select, cultivate and market the fruits of this vine of Chinese origin.

The original homeland of the kiwi is indeed the Yang-Tse Valley: Actinidia chinensis or Yang Tao in Chinese, which was first described around 1750 by a French Jesuit, Pierre Nicolas Le Chéron d'Incarville, on a mission. in China.

Some specimens of this plant were acclimatized at the end of the 19th century in European botanical gardens. But no one cared about these fruits.

In fact, in 1847, the Englishman Robert Fortune was commissioned by the Royal Horticultural Society to ship dried leaves and flowers of Actinidia from China. It was the French botanist Jules Emiles Planchon who, after studying these specimens, gave them this name because the female flower evoked the spokes of a wheel.

It was not until the mid-twentieth century that the kiwi began to be cultivated intensively, first in New Zealand, then in various countries: France (4th largest producer in the world, particularly known for its Adour kiwi and 2nd European producer after Italy), USA, Japan, Italy, Turkey, Chile, Greece ...

Indeed, in 1899, Ernest Henry Wilson brought back other specimens, which resulted in the fruit being sometimes nicknamed "Wilson's gooseberry". They produced in Europe fruits no bigger than nuts, as the nurserymen of the Veitch company reported in 1904, even if there were indeed fruits in China the size of a large plum, as attested to it. Augustine Henry in 1903.

Plants were imported into the United States in the late 19th century and New Zealand in 1904.

At that time, the plant was mainly sought after for ornamental purposes.

In France, since 1917, it has been called Chinese gooseberry, because of its taste reminiscent of that of large mackerel.

New Zealander Alexander Allison planted seeds at home brought back from Yichang by Isabel Fraser in 1904. The plants bore their first fruits around 1910, the start of an industry that would prove to be important for the country.

Kiwi, show me your virtues!

The kiwi is ideal to enjoy, fresh or dried, as a dessert, plain, or with sweet condiments. It should be chosen with a supple skin but not too soft. Better to take them too hard on the market: they ripen quickly at room temperature and can be kept for ten days without difficulty (and longer in the refrigerator in an open container). To ripen them gently, put them in a basket with apples. The release of ethylene due to ripening apples ripens the kiwi.

In cooking, be careful about the use of kiwis: they prevent gelatin from setting. In addition, kiwi fruit are among the foods that can cause oral allergies (especially oral cross syndrome).

The vitamin intake of kiwifruit is dominated by vitamin C, which reaches a remarkable level of 80 mg per 100 g. This is an average, some kiwifruit can add up to 100 or 130 mg or more. This level remains stable over time: in kiwi fruit, vitamin C is well protected by the skin of the fruit (which acts as a barrier against oxygen in the air) and by the presence of organic acids.

The kiwi also provides an appreciable amount of vitamin E: 3 mg per 100 g. This intake is high, and unusual, since most of the foods which are good sources of vitamin E are rich in fats (vegetable oils, certain oil seeds, avocado, etc.). But it is likely that a good fraction of the vitamin E of kiwifruit is concentrated in its small edible seeds, themselves very rich in lipids.

The kiwi provides a little provitamin A (0.05 mg per 100 g), and a wide range of vitamins from the B group, in particular vitamin B6 or pyridoxine (which plays an important role in the synthesis of neurotransmitters) , and vitamin B9 or folic acid (anti-anemic).

Kiwifruit contains various minerals (in total, more than 700 mg per 100 g). It is one of the fruits well endowed with potassium (nearly 300 mg per 100 g). Its potassium density (potassium content per 100 kcalories) is very high, it is greater than 600 mg / 100 kcalories: the kiwi thus surpasses the banana (430 mg of potassium / 100 kcalories), however renowned in this regard. The levels of calcium (27 mg per 100 g) and magnesium (17 mg) are relatively high. Many trace elements are present, including iron (0.4 mg per 100 g), copper (0.14 mg), zinc (0.12 mg) and manganese (0.10 mg).

The fibers of the kiwi are abundant (2.5 g per 100 g) and well distributed between the insoluble fibers (cellulose, hemi-celluloses) which represent about 2/3 of the total, and the soluble fibers (pectins) for the rest. They effectively and gently stimulate intestinal function.

Kiwifruit contains a specific enzyme: actinidin. This enzyme is a protease, capable (like papain from papaya, ficin from fig or bromelain from pineapple) of breaking down proteins into smaller molecules. It is inactivated by heat, and the action of gastric juice.

The kiwi has the particularity of being very insensitive to diseases, and repelling attacks by insects and other undesirable predators. The precise causes of this natural resistance are still unknown. It is possible that the outer skin of the fruit (with its small hairs) constitutes an effective protection, and that the very composition of the kiwi (in particular the presence of organic acids and enzymes) provides it with a capacity for self-defense. ”Original.

Vegan banana kiwi smoothie recipe:

• 2 kiwis
• 1 banana
• 1/4 pineapple
• 20 cl tropical fruit juice
• 2 ice cubes

Cut the fruits and mix them with the other ingredients. Before mixing your mixture, add a few mint leaves, so the taste will be more spicy. Additionally, arrange a mint leaf or two on top of the drink once in the glass.

Vegan coconut kiwi smoothie recipe

• 2 small zucchini
• 1 apple
• 3 kiwis
• 5 tbsp of coconut water
• 2 dried dates, pitted

Place all the ingredients cut into small cubes in the bowl of a blender, coconut water first. Blend until you obtain a smoothie.

Vegan recipe for kiwi salad, avocado, citrus fruits, young shoots and rice

Preparation: 15 minutes

Cooking: 12 minutes (depending on the type of rice)

For 4 people

• 8 kiwis
• 2 large avocados or 4 small
• 2 grapefruits
• 4 handfuls of young shoots
• 240g wild or basmati rice

For the sauce:

• 1 tablespoon of lemon juice
• 1 teaspoon of mustard
• 2 tablespoons of olive oil
• Salt and pepper from the mill
• A few sprigs of chopped chives (optional)
• A small piece of grated ginger (optional)

Instructions:

1. First, rinse the rice and cook it in a large volume of boiling salted water. When the rice is cooked, place it in a colander, rinse it under cold water and let it drain.
2. While the rice cooks and drained, peel the kiwi fruit and slice or dice as desired.
3. Then shell the grapefruits to keep only the pulp. For this operation, I remove the outer skin and the small white inner skin, then using the tip of a knife, I extract the flesh from the partitions.
4. Wash and wring out the young shoots.
5. Lastly, peel the avocados, remove the pits and cut the flesh into thin slices.
6. Prepare the sauce starting with the salt and pepper, then the mustard and lemon juice.
7. Mix well and add, stirring constantly, the oil in a stream.
8. Finally, add the grated ginger if necessary.
9. When all the ingredients for the kiwi, avocado, citrus, young shoots and rice salad are ready, place them on individual plates and lightly coat with vinaigrette.
10. Sprinkle with chives.

Kiwi rum cocktail recipe

• 8 kiwis, halved or even quartered
• 2 limes
• 5 cups of brown sugar
• 115g mint leaves
• 2 cups of sparkling water or sparkling lemonade in this case reduce the amount of sugar
• Ice

In decoration:

• Kiwi slices and mint leaves
• Sugar to cover the rim of the glasses.

1. Place the peeled pieces of kiwi fruit in a blender with the sugar or syrup and lime juice, on the "pulse" function, reduce until a coarse puree is obtained. If you want to give an extra minty taste, introduce mint leaves at this stage.
2. As all drinks (for adults!) Will have alcohol, in a large carafe mix the puree with the rum, you can start with a smaller amount of rum and build up strength to your liking.
3. Then add some ice cubes, mint leaves and kiwi slices.
4. Add the sparkling water or lemonade, stir gently and taste, grind in lemon juice or syrup if necessary. Finish with more ice cubes and mint leaves.
5. For the "by the glass" version, follow the same method as for the carafe but adding two slices of kiwi and mint leaves at the start.
6. For the "do it yourself" version, prepare the mixture of kiwi puree and sparkling water without the rum and each person uses the desired amount of rum.
7. Moisten the edges of the greens with a lemon wedge, put sugar in a small plate and dip the glass upside down.

Organic kiwi flavored water slimming recipe

• 1 medium kiwi
• 1 lime
• Mint
• 550 ml of mineral water & 6 ice cubes

1. Cut the kiwi into slices. Grate the lime to obtain 1 tsp of zest, then cut it in half.
2. Squeeze one half and cut the other half into strips.
3. Transfer the kiwi, mint, slices and lime zest to a carafe, add the squeezed lime juice and still water.
4. Let steep for 30 minutes and serve with ice cubes.

An Ali-baba cave of organic and vegan recipes

• Simply serve as a starter a few slices of kiwi with a fine vegan cheese, walnuts or hazelnuts or, as a snack, with a few squares of good dark vegan chocolate.
• Add it to smoothies, breakfast cereals or sauces, coulis, sorbets, ice cream and yogurt.

• In clafoutis, cakes, pies, pancakes, etc.
• For breakfast, serve a bowl of whole rice drizzled with orange juice and seasoned with cinnamon, along with sliced kiwi.
• In the vegan chocolate fondue.