In Season: Kiwi

By Beth Bence Reinke

Tired of apples, pears, and other fall fruits? Slice open a kiwi. This fuzzy piece of produce is packed with heart-healthy nutrients like potassium, magnesium, and vitamins C and E. Research shows eating kiwis daily may help prevent heart disease and stroke by limiting the blood’s ability to form life-threatening clots and by lowering triglycerides—fats that thicken the blood. Kiwis also contain eye-protecting carotenoids, which lower the risk of macular degeneration (a leading cause of age-related blindness). Enjoy the tangy-sweet taste of kiwis on their own or in one of these simple recipes:

Kiwi Fruit Smoothie
In a blender, mix ½ cup pineapple juice, 1 tablespoon agave, 1 sliced banana, and 2 peeled, chopped kiwis. Blend until smooth.

Honey Mustard Chicken Salad with Kiwi
For dressing, combine 1 teaspoon mustard, ¼ cup honey, 1 cup plain yogurt, and 3/4 teaspoon celery seed. Drizzle over 3 cups cubed chicken and 3 peeled, diced kiwis; stir to blend.

Kiwi-Marinated Pork Chops
In a baking dish, cover 4 to 6 thin-cut boneless pork chops with 3 peeled, mashed kiwis; marinate for 30 minutes. Sauté ½ cup chopped Vidalia onion in 2 teaspoons olive oil. Stir in 1 cup applesauce and ½ teaspoon cinnamon. Spoon sauce over kiwi-topped chops, and bake at 375 degrees, covered for 20 minutes, then uncovered for 20 more.