When Zespri asked if I wanted another shipment of kiwi's this year, I couldn't have said oh-my-God-yes-please-now-hurry-I've-been-waiting-8-months-to-see-them-back-in-the-stores-can't-you-grow-them-quicker any faster. You may remember I took part in the Zespri Challenge last year. I had to eat two kiwi's a day for two weeks and blog about my experience as well as share recipes of how I was able to incorporate them into my diet. It was heaven. Especially considering I was pregnant and living off spicy Indian takeout and IHOP.
And I'll be honest, kiwi's aren't the easiest fruit to bake with. Sure you can slice them up over a tart and voile, dessert is served, but I strive to be innovative. There are a million and one fruit tart recipes out there; and you're not here for that. Here's what I came up with last year:
Although Zespri isn't holding the challenge again this year, I'm still happy to spread the word about how nutrient dense kiwi's are. It's always a gift from the Gods when something is this sweet and delicious, but also so incredibly good for you too.
- One Zespri Kiwi can provide you with your daily requirement of Vitamin C, helping contribute to the normal function of the immune system.
- Zespri Kiwi's are an excellent source of fiber, potassium, and folate (kiwi's are one of the few foods that actually contain folate)
- Eating two Zespri kiwis (I just did by the way I couldn't stand it, they're just so juicy and sweet. I literally ate kiwis instead of a cookie...I girl-scout swear) has shown to reduce the amount of oxidative damage to the cells of the body and improve the repair of damaged DNA caused by free radicals and oxidative stress. I wonder how it works on wrinkles? Forget eye cream, I'm switchin' to Zespri!
So, you may be wondering, what the heck, fig and kiwi? Let me explain...
I almost felt bad straying from the traditional Lebanese recipe for fig jam, but then again Pastry School Diaries is all about putting a modern twist on the classics, so fig and kiwi it is.
Have you tried SunGold's yet? Let me tell you they're unlike any fruit you've ever tasted. First, they're more yellowish and not quite as green as traditional kiwis:
SunGold's are somewhat less tart than a green kiwi and have a mild tropical/pineapple flavor. The flesh of the fruit is extremely soft and waaaaaay more juicy than a regular green. The skin is also thinner and very easy to peel. Seriously it can do wrong.
Kiwi, Fig, & Walnut Jam with Honey Mascarpone
makes about two cups of jam
*apologizes to my US readers, this recipe is in metric. The original recipe I adapted was written in grams/ml. But hey, it's fun to measure with a scale sometimes...recipes are sooooo much more accurate this way...us and our silly cups.
200 grams dried figs, sliced into strips (discard the stems)
250 ml water
75 grams sugar
6 SunGold Zespri Kiwis, peeled and cut into chunks
120 grams walnuts, toasted
20 grams sesame seeds
mascarpone for spreading
honey for drizzling
*If you have a kiwi spoon like the one seen here, scoop out the flesh of the kiwi over a bowl to catch the juice (which will be used in addition to the kiwi). If you don't have a magical kiwi spoon don't fret; cut your kiwi's in half and use a small spoon, slipping it between the fruit and skin. Slowly work your way around the perimeter to release the fruit. Make sure to do this over a bowl, catching the extra juice that will be used along with the kiwi.
Combine the figs, water, and sugar in a medium sized stock pot. Bring mixture to a boil over medium heat.
Cover pot and reduce heat to low and continue to simmer until figs begin to soften, about 10 minutes. Stir often so the mixture won't burn.
Remove lid and add the chopped kiwi and extra juice, stir to combine. Continue to simmer, uncovered about 5 minutes, stirring often.
Add the chopped walnuts and sesame seeds; stir to combine. Cover lid with pot and simmer for 30 minutes, stirring often to avoid the jam sticking to the bottom.
Remove lid and cook for an additional 10 minutes or until all moisture has evaporated and mixture is thick.
Remove jam from heat and allow to cool. Store in an airlight container in the refigerator for up to two weeks.
To serve, brush sliced baguette with olive oil and toast on grill.
Combine about a quarter of a cup of mascarpone with a tablespoon of honey, stir to combine.
Slather the sweetened mascarpone over the toasted baguette and top with a dollop of jam. Serve immediately.