I haven’t thought this about much about kiwis since I used to pack them for lunch. Back then they were cheap and relatively tasty, if somewhat tart. It’s been years since I’ve had one of the fuzzy fruits once known as Chinese gooseberries. Last night the good folks at Zespri Kiwifruit and Chef Joey Campanaro of Little Owl changed my mind about the fruit. For one thing a properly ripened kiwi is quite tasty, sweet and juicy with just a hint of tang.
The coolest thing I learned about the kiwifruit last night though was its culinary applications: as a meat tenderizer, in prosciutto wraps, tacos, and the BLK. That last a bacon, lettuce and kiwi sandwich that I would gladly eat for lunch daily were not most of days spent chasing down noodles, dumplings, offal and other delights in the culinary wonderland that is Queens. (more…)