How does a kiwi taste
The kiwi owes its name to the ancient bird of Australia, which is why Amazon likes to show us books about Australia, New Zealand or birds on the kiwi pages. In my opinion, the best, largest and tastiest kiwi fruit come from New Zealand - and I am now specifically referring to the brown, fluffy fruits and not the poultry.
The delicious kiwis are available from May to December - but now there are also growing areas in Europe and kiwis all year round.
Kiwi are among the healthiest fruits in the world
They are ripe when the skin gives a little under pressure
Kiwi should not be mixed with milk, quark or yoghurt, as they will then taste bitter.
Kiwi contain vitamin A, which is important for light-dark vision and the differentiation of colors in the eyes
- Buy kiwifruit
Kiwis are ripe when they give way to light pressure with your thumb.
But elastic, springy. If they give in and a dent remains in them, they are either overripe or have bruises from all the customers who have been to the supermarket before you ...
Ripe fruits can be kept in the refrigerator - in the vegetable drawer - for another week.
Fruits that are still hard are kept at room temperature for further ripening.
- Eat kiwi fruit
Officially, kiwifruit is cut in half and spooned out with one hand while holding it to the plate with the other hand.
In fruit salads or served in a different way, of course, they look best when you cut them into thin slices like a boiled egg - please do not try with the egg slicer.
A sweetness of maple syrup goes great with them. And bananas.
- Warm up the kiwi fruit
If you heat kiwi fruit, they lose their bright green, but after that they are better to use with dairy products or gelatine.
Warming up to 35 ° is enough.
- Kiwi and milk
Why both taste bitter together
(aid) - Bright green and sweet and sour, kiwi fruits add an attractive dash of color to the fruit salad.
But the idea of refining the green fruits with a dollop of yogurt often leads to bitter disappointment. Because instead of being creamy and fruity, everything suddenly tastes bitter.
However, this is not - as is often assumed - due to the fruit acids or the high vitamin C content.
"The cause of the bitter taste is an enzyme that is in the kiwi," reveals Gabi Kaufmann, science editor at aid infodienst in Bonn. This enzyme is called actinidin and breaks the milk protein into small pieces, which then taste bitter.
Anyone who hopes to be able to cover up the unwanted taste with fatty quark or cream will have to be disappointed.
"That doesn't work because the corresponding receptors for 'bitter' are located in different places on the tongue than those for the fatty taste," explains Dr. Klaus Pabst, press spokesman at the Max Rubner Institute in the field of milk research in Kiel.
The fruit expert Kaufmann from Bonn knows a few tricks how quark dishes, muesli or milkshakes can also be made with kiwi fruit:
"The crux of the matter is mixing. If kiwi pieces are eaten with yogurt, they taste as expected."
The green fruit slices as a decoration on cakes are no problem if a layer of chocolate or icing separates them from the quark.
The pouring must not contain gelatine, however, because actinidine prevents the gelatine from solidifying. Kiwi jam is also an alternative for milk drinks or dairy foods. Heat puts the enzyme out of action, which is even used industrially.
"For kiwi yoghurt, the fruits are briefly heated," reports Kaufmann, adding that vitamin C suffers as a result.
If you prefer to combine fresh kiwi with dairy products, you should switch to the slightly sweeter, yellow-fleshed kiwifruit, is her advice.
"Because in these the enzyme is almost not contained."
aid, Nicole Rehrmann
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