Kiwi martini

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

7 Responses

  1. Beatrize says:

    We put kiwi mostly in our vegetable salads, sliced thinly with the peeling. … Yum!

  2. Chi says:

    There’s a really yummy kiwi/passion fruit cheesecake at Buffet 101. You might wanna try making one. Hehehe.

    Ang sarap-sarap! Two layers tapos yung color nung top layer is mint green/aqua green and the bottom layer is parang very pale yellow. Looked and tasted yummy.

  3. May says:

    As an immigrant to Kiwiland, I mistakenly shortened kiwifruit to “kiwi” in my early days here to the amusement of the citizens of New Zealand. To just say slice a “kiwi” and add it to your salad, is to slice a man, woman or child born in New Zealand or the flightless bird endemic only to NZ and add them to your salad. That would make a bloody mess, wouldn’t it, and slicing the bird mean imprisonment and a huge fine, too. ;)

    Kiwis call kiwifruit “kiwifruit” and to just say “kiwi” refer to the people or to the bird.

    Incidentally, there are a lot of uses for the kiwifruit that I find useful — salads, pork-tenderiser, slushies, smoothies (very good for movement, I might add) and toppings for pavlovas and cheesecakes. I personally like the golden variety which you can eat skin and all, but the green variety has this gorgeous colour that brightens up dishes and desserts.

    And yes, they are quite expensive in the PI, aren’t they — I had the shock of my life when I saw the price there last year. A kg of kiwifruit in winter can be as low as .60 cents here. How to make sure your kiwifruit comes from Kiwiland? Choose the brand “Zespri” and you’re assured thats grown in North Island.

    Well, I may have my kiwifruit but you have the delicious golden Mangoes of Cebu within your reach there. I really can’t have everything, can I? :(

    Cheers, Connie — your site has comforted me a lot in those days when I crave something from home. Your recipes and ideas are really helpful!

    • I’m imagining the sliced “kiwi” from their perspective and I get flashes of CSI episodes in my head hahahaha

      I want to try the kind with the edible skin too. Still have to find it here though.

  4. May says:

    The skin of both gold and green kiwifruits can be eaten except that the “furry” skin of the green variety has the potential to be a throat irritant. The gold variety though has a smooth skin (similar to big brown yellow chiccos — sorry, I do not know the tagalog term) and is generally sweeter and softer than the tarty and firmer green variety.

    I choose not to eat the skin though (it doesn’t have taste and I worry about pesticides) but rather slice open the kiwifruit with the edge of my spoon and scoop out the fleshy bits as Kiwis often do. :)