C6 - Sunday, May 30, 1982 - North Shore News THE MYSTERIOUS KIWI FRUIT It's ma ny tr ing Ss: The kiwi fruit orgy was an interesting experience. The fruits were served in novel ways and we were given a lot of useful background regarding their life and times. But I got nowhere with my desire for a price reduction, so that you and | could enjoy them oftener. The defense made sense. “A kiwi fruit is not an apple,” was the way the New Zealand information officer put it. And when one sets it in its proper category, that of an exotic fruit, one can equaic it with other rare and special things like truffles and caviar, saffron, Win- nipeg Goldeye. Kiwi fruit. It's just that to us on this coast their availability seems to dilute their eccentric origins. One of the things I found interesting, besides the fact that they grow on great vines, not trees, was that the ones we've been seeing in our markets for months are California-grown! I had thought them exclusive to the Orient and Australasia. The California variety is a smaller fruit, but both must be picked green and ripened in the market or in your refrigerator. Cradle one gently in your palm and squeeze -- it should yield, like an avocado. They'll the kitchen ranger by Eleanor Godley ripen on the kitchen counter, in time, or you can put them in a plastic bag with an apple to hasten the process. . They come to us by air from New Zealand, as presumably the sea-voyage would allow them to ripen too early and reduce their shelf-life. So when you think you're try kiwi fuzzy due for a treat, power. That brown skin is edible, by the way, and rubbing the fuzz first makes it taste less as though you were taking a bite out of your Teddy Bear. You don't have to eat it, but the taste is not unpleasant, a bit sharp and clean. (I suggested to my hosts that they treat it lke the deep-fried potato-skins that are offered for snacks. Bit of garlic. Might be a new fad.) As vou would a tomato or peact vou want to peel, put the hiwt into oiling water for a few seconds, then into cold water and you’ find the skin peels off leaving the precious flesh intact. Slice it lengthways or sideways and take a moment to admire the revealed beauty. The meat is a beautiful shade of green, with a centre design of radiating paler flashes punctuated by jet black speckles of tiny (edible) seeds. It has a_ delicious, light, tangy flavour, not sweet, a perfect match for its decorative properties. In witness of which we consumed an assortment of . good things ranging from punch through canapes and on to lamb casserole and magnificent cream-and-fruit topped desserts. When your hand hovers over the kiwi fruit display -- “should I?” — remember that just one kiwi food ice cream cake for summer Chocolate Cookie Crust I-'. cups vanilla) wafer crumbs “ cup toasted = shvered almonds ‘sy cup melted butter 4 tbsp Nestle’s Chocolate Quik Combine all the ingredients and pat on the bottom of a lO inch springform pan. Bake at 350° for 7 minutes Chill Pour Chocolate Ice Cream into cooled shell Sprinkle with additional toasted almonds wrap with plasuc and foil and freere until firm Remove from the freezer 1S minutes before serving Serve with a tablespoon (or twol of Hot Fudge Sauce Serves 10 ay ww or* rl ers wy 980-1510 SUSHI, SUKIYAKL, BEEF - TERIYAKI! ‘+, MANYO “i japanese restaurant L1G PE NSE LD) PRE MISES n.7 Days A Week ‘Lunch & Dinner 180 EAST 2ND ST. NORTH VANCOUVER Chocolate lee Cream ob ege whites Htbsp sugar 2 cups whipping cream +. cup chocolate syrup 2 tbsp Creme de Cacao Liqueur Beat cgy whites until foamy Continue beating adding | tablespoon sugar al a Ome until meringue holds a solf peak Set aside In another bowl, whip together the cream and the chocolate syrup until saff Add liqueur and beat until blended Combine beaten cee whites and whipped cream and beat together on lowest speed oof your mixct until they are thoroughly blended Instant Hot Fudge Sauce 1 package (6 ounces) sem1- sweet chocolate chips ! cup cream (or half and half) Place chocolate chips in blender container Heat cream to boiling pomt and pour into the blender Blend for about | minute or until mixture as smooth = and chocolate ts melted Serve at once (Can be reheated in top of double boiler over hot water) Serves 6 & REYNOLDS Gabinet Shop 985-9527 Cabinet Refacing for as low as $1,500. sliced thinly, will transform your cheesecake or lift your salad to gourmet heights. They're just loaded with potassium, ,and are rich in Vitamin C -— even Vitamin E. Beautiful with broiled fish or as an accompaniment to fned chicken, they will freeze and are kind to dieters. A kiwi fruit is many things -- but it’s not an apple. ae en KITCHEN RE “IS OUR SPECIALTY! 2 layers of delicious . chocolate sponge = splashed with rum with mounds of chocolate whipping cream between. > +9 open Sunday 11-5 pm 288 Pemberton N.Van 980-7031 It you want to order a photo that appeared «n tne NEWS call Lisa Cameron 8x 10 Print $10 00 inctudes Standup Matt Monday. Wednesday. Thursday only 986-6222 PHOTOS FOR SALE ANS MODELLING Dress up your home with a new or remodelled kit- chen from Co-ordinated Kitchens. Receive a free estimate in your home without obligation. Visit our 1200 sq ft. new Showroom Display open 9:30 am - 4.30 pm (Monday through Saturday) or our Eatons Park Royal Display. ‘the (dea center" COORDINATED, KITCHENS 110 WEST 13TH (N.W. 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