ooled.
Pare and puree kiwi fruit to measure 3/4 cup
Mix yogurt and orange juice concentrate; spoon 2 tablespoons onto each of 4 dessert plates.
Arrange 1 sliced kiwi fruit over yogurt mixture on each plate.
Heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted. Carefully drizzle chocolate in thin lines over kiwi fruit.
Makes 4 servings.
Unroll dough and shape into 8 triangles with equal sides. Combine cream cheese, egg yolk, sugar and almond extract, blending well. Place 1 tablespoon cream cheese mixture in center of triangle; top with kiwi fruit slice. Pull points of triangles to center and pinch to seal. Bake on greased baking sheet at 375\u00b0 for 12 to 15 minutes. Heat jam and top each roll with jam and kiwi fruit. Brush each with jam again after placing fruit.
About 30 minutes before serving, in small bowl with mixer at medium speed, beat heavy or whipping cream and sugar until stiff peaks form.
Fold in ginger, peel and slice kiwi fruit.
Arrange kiwi fruit and orange in 6 dessert dishes.
Top with cream.
Blend the cut up kiwi, peach and ice in a blender until liquefied, at least one minute.
Divide into 2 tall glasses, fill with ginger ale.
Garnish with slices of kiwi fruit.
Peel and remove seeds from the papaya. Slice lengthwise into thin slices. Peel kiwi fruit and cut lengthwise into thin slices. Arrange papaya and kiwi fruit on 4 salad plates. Combine orange juice concentrate and honey in a small bowl. Stir in sour cream. Spoon dressing over salads; sprinkle with peels. Serves 4.
Unroll crescent roll dough and shape into 8 triangles with equal sides.
Combine cream cheese, egg yolk, sugar and almond extract; blend well.
Place 1 tablespoon cream cheese mixture in center of each triangle.
Top with kiwi fruit slice.
Pull points of triangle to center and pinch to seal.
Bake on greased baking sheet at 375\u00b0 for 12 to 15 minutes or until golden brown.
Cook on rack.
Heat jam.
Top each Danish with another kiwi fruit slice; brush with jam.
Yield: 8 servings.
uart microwave-safe bowl, combine kiwi fruit, sugar, lime juice and pineapple
Peel kiwi fruit and slice into 1/4-inch thick slices.
Slice tomatoes and Mozzarella into 1/4-inch thick slices.
In small bowl, toss tomatoes with balsamic vinegar.
Divide kiwi, tomatoes and Mozzarella in 4 portions and arrange on 4 salad plates. Garnish with basil leaves and drizzle with olive oil.
Season with salt and pepper.
Dip pear and apple in lemon juice to prevent darkening. Reserve 3 tablespoons of cranberry sauce.
Slice remainder in quarter slices.
Arrange kiwi fruit, cranberry slices, pear and apple on lettuce.
Place lettuce on 4 individual plates.
Arrange kiwi fruit on lettuce and top evenly with blueberries.
Combine mayonnaise and next 3 ingredients.
Stir well.
Drizzle over salads and top with strawberries.
Serve immediately.
Put pineapple, bananas and oranges in a bowl.
Squeeze lemon juice over them.
Add strawberries and kiwi fruit and mix well. Boil honey with 3/4 cup water; cool.
Pour over salad and mix well.
Refrigerate 1 hour to blend flavors.
Peel and roughly chop the kiwi fruit and bananas and put in a blender or small food processor with the lemon juice and honey.
Blend until smooth and pour into a glass. Fill up to the top with mineral water and stir to mix. Serve decorated with kiwi fruit slices.
Pour 1/6 cup lime juice in a bowl. Take the cocktail glasses and dip the rim of the glass into the lime juice, then dip into the sugar, and set aside to dry. Meanwhile, mash the diced kiwi fruit with the rest of the lime juice and the honey. Stir in the mineral water or club soda and chill. To serve, pour the juice into the glasses and decorate with a slice of kiwi fruit.
Cut peeled kiwi fruit into eighths; discard seeds and
Combine mango with 2 tbsp of the sugar in a food processor. Process until smooth. Pour 1/2 of the mango mixture evenly into eight 2/3-cup ice pop molds. Freeze 30 mins.
Process kiwi fruit with remaining powdered sugar until smooth. Divide kiwifruit mixture evenly among molds. Freeze 30 mins.
Top with remaining mango mixture and freeze 2 hours, or until completely frozen.
Peel and quarter 2 kiwi fruit.
Place kiwi fruit and cherries in container of electric blender; blend on high speed until smooth.
Pour into a punch bowl.
Add club soda, ginger ale and orange juice.
Mix well.
Peel and slice remaining 1 kiwi fruit; garnish punch with kiwi fruit slices.
Spoon ice cream into punch. Serve immediately.
Makes about 25 (1/2-cup) servings.
Cut away the skin from the oranges. Working over a punch bowl to catch the juices, cut between the membrane to release the segments into the bowl. Add the figs and kiwi fruit.
Just before serving, add the white wine and Champagne or sparkling wine.
Drain all canned fruit.
In large bowl or
sprinkle with grapes.
Place kiwi fruit in a bowl; pour remaining