Kiwi Salad with Pears & Apricots
Formerly known as the Chinese Gooseberry, the kiwifruit, or simply kiwi, is the edible fruit of a woody vine native to the Yangtze River valley of northern China and Zhejiang Province on the coast of eastern China. The Kiwi actually came to America 2 years before the first seeds were brought out of China by missionaries to New Zealand at the turn of this century. It was there in 1906 that early New Zealand nurserymen recognized the potential of the fruit and it soon became a popular backyard vine. The most common cultivars of kiwifruit are oval, about the size of a large hen’s egg (about 2-3 in. long and 1¾ – 2 in. diameter). It has a fibrous, dull green-brown skin and bright green or golden flesh with rows of small, black, edible seeds. The texture of the fruit is soft and the flavor is sometimes described as a mix of strawberry, banana, and pineapple. Kiwi is most often used fresh as in fruit salads, on fruit flans and in smoothies and drinks.
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- 4 Kiwifruit
- 2 Bosc or Bartlett Pears
- 2 Tbsp. Lemon Juice
- 2 Tbsp. Salad Oil
- 1 cup Dried Apricots, coarsely chopped
- 1 cup Walnuts or Pecans, coarsely chopped
- 1/4 cup Green Onions, sliced fine
- 1 Tbsp. Fresh Tarragon Leaves, chopped
- Peel kiwifruit and cut into bite sized chunks.
- Core and dice the pears (peel on) and add it to the kiwifruit with the lemon juice, oil, green onions and tarragon.
- Toss to coat.
- Add in the apricots and nuts, toss one more time, and serve.
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