This cocktail from Pampered Chef says “spring” to us, but it can also say “St. Patrick’s Day.”
Kiwis are a very nutritious fruit: 20 vital nutrients, including five times the vitamin C of an orange and as much potassium as a banana. It is also is rich in vitamins A, B, E and K, plus copper, fiber, folate and others. A medium kiwi has 42 calories.
So if you need an excuse to have a sweet cocktail, call this a better-for-you tipple.
For a mocktail, leave out the bourbon.
Ingredients For 2 Drinks
1. Combine the sugar and water in a bowl and let it cool slightly.
2. COMBINE the sugar mixture with the other ingredients in a food processor. Pulse until coarsely puréed.
Kiwifruit, Actinidia, deliciosa, is the edible berry of a woody vine in the family Actinidiaceae, commonly known as the Chinese gooseberry family.
The family comprises temperate and subtropical woody vines, shrubs, and trees, native to Asia.
Native to China, kiwifruit (photo #2) was introduced to New Zealand by missionaries in the early 20th century, where it was commercially grown.
In New Zealand, a distributor named it “kiwifruit” to give it market appeal. The kiwi is a flightless bird native to New Zealand, and the fruit was small, brown and fuzzy like the bird (photo #3)*.
Growers bred different variations. The most common cultivar is oval, about the size of a large hen’s egg. Other cultivars range in color from light to very dark green, orange, purple, yellow, and a green variety where the seeds are in a red-colored ring.
Kiwifruit was planted in the U.S. in the late 1960s. Today, Chile, France, Italy, Japan, along with the U.S. are major producers of two varieties: green and gold kiwis.
*The national bird of Australia is the emu.