Surely you have already realized that, with summer, heat and high temperatures, we tend to have less appetite precisely because we are less eager to eat. That is why it is extremely interesting to prepare refreshing and delicious dishes, which give us a lot of essential nutrients to our body.
An excellent option is to have the delicious Kiwis Zespri SunGold , Which can in fact become a wonderful ingredient of our recipes. Why? Primarily for its sweet and slightly tropical flavor, which integrates almost perfectly in sweet and savory dishes, and also provides a truly original touch that the whole family likes.
In addition, Zespri SunGold kiwis are extremely rich in vitamin C, a nutrient that stands out precisely for its antioxidant benefits. In fact, 100 grams of this variety contribute 161.3 mg. Of vitamin C (more than the recommended daily amount, and triple that would contribute 100 grams of orange).
Zespri offers you 2 wonderful and delicious recipes to prepare this summer, different and delicious. Do you dare to prepare them with us?.
Zespri SunGold kiwi salad, prawns and avocado
Ingredients you need:
- 3 kiwis Zespri SunGold
- 2 avocados
- 350 gr. Of prawns (cooked)
- 2 tablespoons chopped fresh chives
- 30 gr. Of various fresh lettuces
- 1/3 red onion
Ingredients you need for salsa:
- 4 tablespoons mayonnaise
- 2 tablespoons romesco sauce
First coat the avocados and trocéalos often, doing the same with the kiwis Zespri SunGold. Chop the very small red onion, peel the cooked prawns and slice them in 3 parts.
In a large bowl mix all the above ingredients, season them and mix them together with the fresh chives and the sauce.
Serve the mixture with fresh leaves of lettuce.
Zespri SunGold Steamed Fish and Kiwi Rolls
Ingredients you need:
- 2 kiwis Zespri SunGold
- 5 lenguaditos
- 70 gr. Leek green leek
- Soy sauce
- Olive oil
When you go to the trusty fishmonger ask your fishmonger to skin the sole, to get the meat from the loins.
Then, at the time of making the recipe, peel the Zespri SunGold kiwis, cut them in half and turn each half into 5 segments.
Now cut the green stem of the leeks very finely when you have cleaned them well under water. Sprinkle with a few drops of olive oil over a wide enough pan, but they should be undercooked.
Roll up a piece of Zespri SunGold kiwi with a loin of lenguadito and arrange them on bamboo baskets. Put some of the leek sauté inside each one.
Put it on a pot with boiling water and steam it for 1 or 2 minutes, depending on the thickness of the fish. To serve, finish adding soy sauce.