Unplanned Kiwi Fruit crop

When we moved here we didn’t give much thought to the large arbor at the end of the property covered in thick old  vines.  The little jungle was there as were so many other “new” plants and structures to be decided upon. Our focus was largely on big projects such as septic tank installations, electrics, plumbing and generally getting this major house renovation underway.

Evening walks around the lake and the occasional glance in the arbor direction eventually had us discover they were Kiwi Fruit trees vines. We had no idea how to manage them and much research was undertaken. Husband also announced he didn’t eat them.  Speechless but still overwhelmed with renovation priorities, I figured we could decide what to do with the fruits and/or the area later.

Our new found neighbours would often mention that they were annual recipients of a carton of kiwi fruit from the previous owner. We quickly interpreted these comments as the expectation that this would continue under our patronage. The kiwi fruit would have to remain for the immediate future.

Kiwi Fruit

As an Australian, kiwi fruit is almost mandatory on a pavlova or in fruit salad, but not much else.  However, the French are huge fans of this fuzzy berry and consider them as a breakfast health food.  A kiwi a day keeps the doctor away according to one French neighbour.

Some quick online research revealed the following:

When the time came to export the fruit, to avoid the high duties charged on berries, the name was changed to the kiwifruit.

It was nicknamed kiwifruit because of the shared characteristics with New Zealand’s national symbol, the kiwi bird, which is also small, brown, and fuzzy.

Kiwis are a nutrient-dense food, meaning that they are high in nutrients and low in calories.

The fuzzy little kiwi also packs in the vital nutrients vitamin E, copper, folate, vitamin K, magnesium, phosphorus and much more. The kiwifruit is apparently higher in vitamin C per ounce than most other fruits.

Depending on the websites I reviewed they can make you – more beautiful, reduce cancer risks, sleep benefits and so on.  I am not sure about any of that but what a great bonus is it turns out to be true.

However, neither Husband or I were too excited about our potential bounty and upkeep of the substantial vineyard of them.

Then came our first early Autumn here and it was time to harvest – over 3,000 of them!  A local farmer told us when and how to harvest and how to store them. We quickly understood why the previous owners were keen to give them away. Many visits to the supermarket to forage for cartons and cardboard trays and we were on our way to try to fulfill local expectations of a continued tradition.

Storing Kiwi Fruit

After picking in the last week in September through to the first week in October, comes the storage and then ripening when wanting to consumer. They are still hard and quite sour at harvest.  In this state they will keep for many months if kept in a cool dark place and away from any other fruits.

Ripening Kiwi Fruit

To ripen them, we place them in a plastic sack with either a banana or apple for a few days. Like magic they ripen in just a few days.

To make the following recipe fill a bag with a minimum half a kilo of Kiwi Fruits for four days and add a couple of apples and bananas.

What to do with Kiwi Fruit

Searches for recipes on Pinterest and favourite chef websites did not reveal much that inspired me.  A quick try at a liquor had us convinced they were useless for anything other than daily consumption and piled on a cream filled meringue. Our first liquor attempt was vile although we still keep a bottle handy for when guests wear out their welcome.  The high copper content tended to give off a metallic taste in some recipes we played with.

Managing the harvest

This year’s harvest is now in with over 4,000 of them transported to the cellars ready for distribution.

After harvesting, a bout of bad weather had me back indoors and I decided to try my hand more seriously at producing something delicious from these nutritious furry berries.

Sitting with other fruit recipes as well as some raw kiwis, I set about finding what they might be able to replace in traditional recipes and tasting them with other flavours to find complimentary ingredients.

The following recipe is one I am thrilled with and has our friends dropping hints for another jar or two. I serve it as a confiture/jam but it is also a great cheese accompaniment.

Kiwi Fruit and Lime Marmalade recipe

Equipment you will need:

A large heavy based pot

Clean sterilized glass jars (I wash mine with hot soapy water and then leave in the oven at 180°C (365°F) for twenty minutes.  I fill them whilst they are still fairly hot.)

Jar labels (I signed up to jam labelizer and produce simple labels free at home for all my conserves and alcohols).

Ingredients: (one batch below makes 2-3 jars – I tend to do 3 or 4 batches at a time – simply multiply the volumes below)

400gms (14 ozs) of scooped out flesh of very ripe kiwi fruit – avoid the skin as it is unsightly in your finished marmalade

300gms (10.5 ozs) white sugar

Juice of one lime

Fine zest of half a lime (approximately a heaped teaspoon) avoiding the white pith – green skin only.

Optional – half thumb size piece of fresh ginger

Optional – one sachet of jam setter such as Vitpris

Making your marmalade:

Place the kiwi fruit flesh, sugar, lime zest and lime juice in a large heavy based pot. If adding the ginger, add now in one lump for easy removal later.

Bring to boil slowly. Simmer at a slow boil for approximately 30 minutes, stirring frequently until flesh starts to break up and is a soft consistency.  As you are not adding any extra liquid, be careful that fruit does not catch to pan in the early minutes of cooking. Continue to a gentle rolling boil f your fruits need a little more cooking to get to your preferred consistency.

Whilst your jam is simmering, set up your bottling station with a ladle and jars and lids at the ready.

Now – Taste!

If you want to increase the lime-ness, finely zest in to taste at this stage and cook for another few minutes. Do not add more liquid.

If you added ginger, remove the piece with a slotted spoon.

Using a potato masher, gently squash up the flesh to your desired consistency.  I like mine thick without too many chunks – it is a personal choice.

The pectin in the fruit and citrus should be enough to set your confiture. Drop a teaspoon full on a cold saucer and when cooled, run your finger through and the jam should hold a trail.

Optional Jam setter additive:  If you would like a thicker consistency, the add your jam setter now and boil according to instructions. The local French brand Vitpris is about 6 minutes of boiling from this stage.  I tried this recipe with confiture sugar (one with the jam setter in) but it was too sweet and I lost the subtle lime and ginger flavours. 

Once you are happy with the texture and consistency, remove from heat.

If you have any foam or scum, gently skim it off with a spoon.

Ladle your marmalade into still warm sterilized jars and seal well.  I turn my upside down until cool – I don’t know why but that was how Nanna did it.

Leave to set overnight, then add your labels. Et Voila.

This marmalade keeps well in the pantry but refrigerate after opening.

Delicious with a tangy mature Cheddar, Gouda or soft creamy Brie cheese.

Or spread over my Kiwi Fruit Loaf – recipe coming in next days.

Enjoy!

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