Go green: Here is how to include the kiwi fruit in your cooking

At first glance, the kiwi fruit doesn’t strike you as impressive, with its potato-esque exterior. But once cut open, its green pulp symbolises all things fresh.

At first glance, the kiwi fruit doesn’t strike you as impressive, with its potato-esque exterior. But once cut open, its green pulp symbolises all things fresh. A powerhouse of nutrition it is loaded with vitamins C and E. Our expert chef and reader tell us how to use kiwi in a salad and a dessert.

Kiwi Quinoa Salad

Recipe by: Chef Indrajit Saha, executive chef, Sofitel Mumbai

Preparation time: 20 minutes

Serves: Two

INGREDIETNS

-- Quinoa: 80g

-- Fresh kiwi: 60g

-- Celery: 10g

-- Tahina paste: 10g

-- Tomatoes: 20g

-- Extra virgin olive oil: 10ml

-- Arugula: 5g

-- Cherry tomatoes: 20g

-- Lemon juice: 2 tsp

-- Salt: 2g

-- Pepper: 1g

-- Pine nuts: 5g

-- Baby lettuce: 20g

METHOD

* Soak the quinoa in water for 15 minutes and cook using water absorption method under slow heat and steam (which can be created by covering the container).

* Clean the kiwi and cut into dices. Chop the celery, spring onions and cherry tomatoes into quarters.

* For dressing, mix tahini paste, olive oil, salt and pepper together. Mix the rest of the ingredients except for pine nuts and baby lettuce.

* Cut everything in a ring to decorate.

* Drizzle olive oil and mix the dressing.

* Add pine nuts, tomatoes and baby lettuce before serving.

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Kiwi Curd Tartlet by Geetanjali Gurav

Winning reader recipe: Kiwi curd tartlet

Recipe by: Geetanjali Gurav

Preparation time: 30 minutes

Serves: Two

INGREDIENTS

(For pastry)

-- All purpose flour: 1 cup

-- Sugar: ¼cup

-- Butter (room temperature): ½ cup

-- Egg yolk: One

-- Finely grated rinds of lemon: One

-- Baking powder: ¼ tsp

-- Salt: ½ tsp

(For Kiwi Curd)

-- Kiwi pulp: ½ cup

-- Sugar: ¼ cup

-- Butter (cubed): ¼ cup

-- Egg yolk (beaten lightly): One

METHOD

* To make the kiwi curd, combine all the ingredients in a thick bottom bowl.

* Cook the mixture over a double boiler on medium heat for 10 minutes.

* Cover the bowl with a plastic wrap and refrigerate.

* To make the pastry, sieve flour, salt and baking powder in a bowl.

* Add lemon rind, egg yolk and cold milk to form the dough, while kneading.

* Wrap the pastry in plastic. Refrigerate for 20 minutes.

* In a pastry tin, roll out the dough, cut it into the desired size using a pastry cutter.

* Prick the base with a fork and refrigerate for 20 minutes.

* Preheat the oven to 200 degree Celsius. Bake the tarts for 12 to 15 minutes.

* Cool on the wire rack. Fill the tartlets with kiwi curd and decorate with slices of kiwi.

* Serve cold.