Disclosure : I received free samples of Zespri SunGold Kiwifruit mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Zespri KiwiFruit and I am eligible to win prizes associated with the contest. I was not compensated for my time.
This week I’ve be obsessed with watching the Olympics. Go USA! And I’ve scored a little gold of my own..
1. Zespri SunGold KiwiFruit is hairless, sporting the trendy look of smooth skin (no shaving necessary). The hairless Zespri SunGold kiwifruit will also suprise you with what’s inside: they’re yellow! Zespri SunGold kiwis have a juicy, yellow flesh and a sweeeet tropical taste!
2. Zespri SunGold KiwiFruit requires no peeling! Of course, you can still peel them, but it’s optional! Cut one in half with a knife and scoop with a spoon for a portable snack.
3. Zespri KiwiFruit is a meat tenderizer. Both green and SunGold Kiwifruit contain an enzyme call actinidin that helps break down protein. Peeled and mashed, kiwifruit can be spread over meat or used to make a kiwifruit marinade.
4. Zespri KiwiFruit are a delicious source of micronutrients including an excellent source of both vitamin C and potassium. SunGold is also a good source of vitamin E.
5. Zespri fruit is the best tasting kiwi; an attribute achieved through a measure called called the brix. With Zespri fruit you can taste the difference.
It was just the other day I was desperate for a festive summer dessert for my fitness savvy friends, when I created this golden pie
and took a victory lap! Each delicious slice has only 200 calories; is low in fat ( 4.5 grams of fat/serving); low in cholesterol (20 mg cholesterol /serving); low in sodium (35 mg sodium/serving); a source of fiber (3 grams fiber/serving); provides 70 % of the Daily Value for vitamin C. It’s also vegetarian and gluten free helping you to meet the varying dietary requests of your guests and be assured a little GOLD of your own!
Gold Medal Strawberry Kiwi Pie
for the pie crust
- 2 cups of cooked tricolor quinoa
- 1 large egg
- 3/4 cup shredded coconut + plus more for garnish
- cooking spray
for the pie filling
- 2 Zespri Sungold Kiwi
- 2 cups fresh strawberries + 6 berries halved
- 1/2 cup sugar
- 1 teaspoon fresh squeezed lime juice
- 1 cup cold water
- 4 Tablespoons cornstarch
- lime zest
- 1. Preheat oven to 375 degrees F.
- 2 . Combine cooked quinoa, egg and coconut in a bowl. Stir well to combine.
- 3. Press mixture into the bottom and up the sides of a 9-inch pie plate coated with cooking spray. Bake for 20 minutes. Allow to cool completely.
- 1. Peel one kiwi and slice into rounds. Arrange on the cooled baked shell. Add in 6 strawberry halves.
- 2. Puree two cups of strawberries in a blender or food processor. Stir in sugar. Add in fresh lime juice.
- 3. Add cornstarch to cold water and stir until well blended.
- 4. Add cornstach mixture to pureed berries in a microwave safe bowl. Heat gently until mixture begins to thicken. (Time will vary depending on microwave.) Start by heating for one minute, then stir mixture. Heat for a second minute. Stir. (It took mine 5 minutes to reach thick consistency.)
- 5. Pour pureed fruit into the pie shell, over kiwi slices and strawberry halves.
- 6. Peel and slice second kiwi, arranging slices on top of pie. Refrigerate until chilled. Top with shredded coconut flakes and lime zest.