Zespri Arabia surprised me again with another box of kiwifruit. This time the package held golden kiwis — a variety I had never tried before. I sliced one open right away, scooped out the bright flesh and took a bite. The flavor was sharp and lemony, which reminded me the fruit wasn’t fully ripe yet. I let the remaining kiwis sit for a few days to soften and ripen. With Ramadan underway, the box mostly stayed untouched for a while.
When the kiwis finally gave slightly under gentle pressure, I knew they were ready. The taste was satisfyingly sweet with none of the earlier tartness. Golden kiwis have a subtle, delicate flavor that is best enjoyed fresh rather than cooked, because heat can mute their natural sweetness. I wanted to preserve their raw flavor and nutritional benefits, so I considered raw preparations. At the same time I kept finding myself snacking on the fruit until the box was nearly empty.
Since I didn’t want to cook or bake them, I decided to turn the kiwis into a refreshing lemonade — an ideal drink for Iftar, the meal that breaks the fast. After a long day of fasting, a cool, juicy beverage is perfect to rehydrate and satisfy a craving for something sweet. I made a simple kiwi mint lemonade that keeps the bright fruit flavor intact while adding a lift of mint and a hint of lemon.
This kiwi mint lemonade was a welcome addition to our Iftar table. Kiwifruit is widely regarded as a nutritious fruit: it contains vitamin C, antioxidants and dietary fiber, and provides potassium and other nutrients. Golden kiwis in particular are known for their sweet flavor and are a source of vitamin E and folate. Including kiwifruit in your diet is an easy way to boost vitamin intake while enjoying a flavorful snack or drink.
Kiwi Mint Lemonade
Ingredients:
– 1/3 cup raw sugar (adjust to taste or substitute another sweetener)
– 1 cup water
– 1/2 cup fresh mint leaves
– 4 golden kiwis, peeled
– Juice of 1–2 lemons, to taste
– Sparkling water or plain carbonated water
– Ice cubes
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Method:
1. In a small saucepan, combine the raw sugar and water. Bring to a gentle boil, stirring until the sugar dissolves. Remove from heat.
2. Add the mint leaves to the hot syrup, cover, and let steep for about 10 minutes to infuse the mint flavor. Strain the syrup and discard the leaves.
3. Meanwhile, peel the kiwis and puree them in a blender or food processor until smooth.
4. Combine the strained mint syrup, kiwi puree and lemon juice in a pitcher. Taste and adjust sweetness or lemon as needed.
5. To serve, pour the kiwi lemonade into individual glasses or a pitcher, then top with sparkling water and ice cubes. Stir gently to combine.
6. Garnish with additional mint leaves or thin kiwi slices if desired, and enjoy chilled.
