In the midst of an already fantastic day, I took a few minutes to enjoy a Smoked turkey breast w/ Gouda cheese sandwich for lunch. I reach into my lunch bag and whip out one of my favorite fruits. As I slice it in half, grab a piece by its top, push and enjoy (repeat), some of its juices run down my hand and onto my coat. The fruit is so good, that in my mind, I contemplate…….nah, this coat is cloth and it snowed yesterday (but if it was leather, and freshly cleaned….).
Originally known as the “Chinese Gooseberry”, this “strange fruit” has had many names since, with “kiwifruit” sticking thanks to a successful marketing campaign for a more attractive, marketable name. Packed with lots of Vitamin C, it’s also a great source of potassium (for those like me who don’t like bananas), which the body needs for proper muscle, nerve, and other bodily functions. FYI, potatoes, spinach, and most fruits and vegetables are abundant sources of high potassium. Kiwi also has high amounts of dietary fiber, which when incorporated in a diet with high fiber, can reduce the risk of high cholesterol (which can reduce the risk of heart attack and disease). Also, note that certain medications, including “water pills”, remove potassium from the body.
When picking kiwi, it should be slightly giving to the touch, but not very soft; you definitely want to stay away from it if it’s hard, mushy, bruised, or shriveled. If it needs to ripen, leave it at room temperature for a few days, or ripen it faster by putting it in a closed paper bag with an apple or a banana (they give off ethylene gas, which helps it ripen). When ripening, keep away from heat and direct sunlight. The skin is edible, but because it may retain pesticides, I don’t eat it. Italy is the world’s leading produce, but with availability in several countries, you can get it pretty much year-round (essentially always in season, but best in Autumn, Winter, and Spring). For maximum refrigeration life, store the kiwi alone for up to two weeks; but trust me, if you like them like I do, they won’t last this long.
Chef Cordell is a classically trained Chef with a keen focus on accentuating healthy eating by any means necessary. Over the past 15 years, Chef Cordell has developed and facilitated culinary programs for various companies, including municipalities, insurance companies, foodservice operations, and individuals across the country. He targets improving the health of consumers through education, access to healthy and fresh foods, & community service. And maaaaaan can he COOK!
