This week I had passed to me 14 very ripe kiwi fruit. Too ripe to just eat, but I just can’t see food go to waste. It was a hot day, my small people had already asked for ice-lollies so this was the logical step.
The result is something good. I love that tang you get with kiwi…. so here you get the tanginess along with the sweetness of the banana and the yoghurt adds the creaminess.
It made enough to fill my ice-cream maker bowl, so about 1 litre.
WARNING: it is addictively delicious, but thankfully very healthy.
Kiwi are packed with vitamin C, they also provide some fibre, potassium, vitamin E and folate. With a range of phytochemicals in them such as carotenes and flavonoids they pack a fair punch of hefty goodness that will help fight antioxidants. A study in 2000 on 18,000 Italian children found that eating 5-7 portions of kiwi/citrus fruit per week reduced wheezing by 44% and shortness of breath by 32%.
Also known as chinese gooseberries as they were originally grown in China, then taken over to New Zealand in the early 20th century. To test if they are ripe you can press gently with your thumb and finger at the ends, there should be a little bit of give.
- 14 over-ripe kiwi
- 1 ripe banana
- 250ml natural or Greek yoghurt
- If using an ice-cream maker freeze the bowl in advance (or make this up, pop in the fridge until the ice-cream maker bowl is cold).
- Peel the kiwi and banana and cut into chunks. Place in a food processor.
- Blitz to a puree.
- Add the yoghurt and mix.
- Pop into the ice-cream maker and let it churn.
- Freeze whatever you don’t eat.
- If you are not using an ice-cream maker then pop into a bowl and freeze.