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Kiwifruit Recipes

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Brie with Kiwi- Delicious appetizer for your holiday party

California Kiwi Commission

  • ½ cup dried cranberries
  • 2 tablespoons currants
  • 3 tablespoons dark brown sugar
  • 1/8 teaspoon cloves, ground
  • ½ teaspoon minced fresh ginger
  • ¼ teaspoon allspice, ground
  • ¼ teaspoon dry mustard
  • ¼ cup plus 2 tablespoons water
  • 1 kiwifruit, peeled and chopped
  • 2 tablespoons pecan pieces
  • 1 small wheel of brie cheese

Place the cranberries, currants,brown sugar, cloves, ginger root, allspice, mustard and water in a medium saucepan. Cook gently over medium heat until the mixture comes to a boil. Reduce heat to low and simmer the mixture until the cranberries swell and the liquid thickens into a jam like consistency, about 8-10 minutes. Remove from heat and allow to cool completely. When cool, stir in the chopped kiwi and pecan pieces.

Preheat oven to 350°F. Place the whole brie on a parchment-lined cookie sheet. Spread with the cooled kiwi-cranberry marmalade over the top of the brie to coat the edges evenly. Bake in the preheated oven for 25-30 minutes, or until the brie round swells. Remove from the oven and gently slide the brie onto a cheese board or plate.

Serve immediately with crackers. Serves approximately 12

Southwestern Seafood Ceviche

– Recipe courtesy of Chef Stephen Barry


  • 1/2 lb prawn meat, raw, diced
  • 1/2 lb salmon, raw, diced
  • 1/2 lb scallops, raw, diced
  • 1 red onion, diced
  • 1 sweet bell pepper (red, yellow or orange), diced
  • 2 tomatoes, seeded and diced
  • 1 chile pepper, crushed
  • 2 cups fresh lime juice
  • 1 bunch chopped fresh cilantro
  • 2 tbsp sugar
  • salt and pepper (to taste)
  • 4  Kiwifruit, diced
  • 2 limes, segmented
  • 1 orange, segmented
  • tortilla chips (to serve)


Poach the diced prawn meat for two minutes; then, drain and cool. In a large non-reactive bowl, combine the prawn meat, salmon, scallops, white fish, red onion, peppers, tomatoes, chili and lime juice. Marinate seafood mixture in the refrigerator for 2½ to 3 hours. Just before serving, drain off the excess lime juice and add cilantro, sugar, salt and pepper to taste. Carefully add the kiwifruit, oranges and lime segments. Serve on crisp tortilla shells.

Prep time: 30 minutes
Chilling time: 3 hours
Makes: 4-6 servings

Lambchops with Kiwi Fruit


  • 1 Kiwifruit peeled and crushed
  • 1 Kiwifruit peeled and sliced
  • 2 Lamb chops around 1” thick
  • 1/2-cup Extra virgin olive oil
  • 1/4-cup Fresh oregano leaves chopped (or 1 tbsp. dried oregano)
  • Cloves garlic minced

In a marinade (plastic or glass) container place lamb chops on the bottom sprinkle with a oregano, garlic and cover with olive oil. Place in refrigerator for at least 2 hours (overnight for optimal results). Remove from refrigerator and cover with crushed kiwifruit let stand for 10 minutes.

Barbeque lamb chops 13-15 minutes a side (turning once)on semi-direct heat. Garnish with Kiwifruit slices serve immediately.