Enjoy kiwi three different ways in this colorful summer recipe for Kiwi Beef Kabobs with Herbed Kiwi Quinoa.
I received free samples of Zespri SunGold Kiwifruit mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Zespri Kiwifruit and am eligible to win prizes associated with the contest. I was not compensated for my time.
Hello Nutrition Adventurers! I’m writing and sharing this post from Austin, Texas where it feels like 1,000 degrees outside but we’ve been having an awesome time paddleboarding and eating lots of tacos so life is good 🙂 Today I have a fun recipe to share plus some awesome facts about one of my favorite on-the-go snacks, kiwi!
The Recipe Redux members were challenged by Zespri Kiwifruit to “surprise and delight” with SunGold kiwifruit. If you aren’t familiar with the SunGold variety of kiwifruit, it is a natral cross between gold varieties of kiwi and is one of the fastest growing new fruits globally. And I can see why!
The SunGold kiwifruit is my preferred variety for snacking because it has such a wonderful flavor. Compared to the green kiwis we may be more familiar with in the United States, SunGold kiwifruit has a softer, juicier, more tropical tasting flesh. The other cool difference? SunGold kiwifruit isn’t fuzzy on the outside! For easy snacking, cut the kiwi in half and easily scoop out of the flesh by running a spoon around the edge.
If you’re trying to figure out what is engraved on the spoon I’m using here, it says “My Zespri Kiwi Spoon”. Love it!Watch just how easy it is to enjoy #kiwi as a #snack! Click To Tweet
Learn more about SunGold Kiwifruit….
One of the really cool things I learned during this recipe challenge is that kiwi is great for marinating meats because it naturally contains an enzyme called actinidin. This enzyme helps break down protein which makes it perfect for tenderizing meats. Only occurring in kiwifruit, actinidin also aids in the digestion of protein and can improve digestive comfort.
Once I found out about this natural meat tenderizer in kiwifruit, a recipe with meat seemed like a perfect fit! I used top sirloin steak for my kabobs because it’s a lean cut of beef and it’s one of my favorite cuts. Just cut your top sirloin steak into 1-inch cubes and then it’s ready to marinate in the pureed SunGold kiwifruit, honey, lime, garlic, and soy sauce.
I was VERY pleased with the tenderness and flavor of the beef after being marinated in the kiwi purée. Not only did the kabobs taste great the day I made them, but they were also perfect as leftovers. Now that’s what I call a win!
I used both SunGold and green kiwifruit in this recipe. The green kiwifruit worked better on the kabobs—just be sure to select some that are a bit firm and not overly ripe so that they can easily be cut into large chunks and skewered onto the kabobs.
DYK: 1 serving (2 SunGold kiwifruit) has 3 x more vitamin C than an orange + just as much potassium as a banana?DYK: 1 serving of SunGold kiwifruit has 3 x more vitamin C than an orange + just as much potassium as a banana? Click To Tweet
Because kiwi on the kabobs and in the marinade just wasn’t enough kiwi for me, I decided to chop some up and toss it into the quinoa. Now I’m wondering why I haven’t tried this before! At first I wasn’t sure about the texture of the soft kiwi and the quinoa together but it all works so well together, especially with the fresh parsley and cilantro. I’ll be adding kiwi to my quinoa breakfast salad bowls from now on.
Before moving on, a little side note on cooking quinoa. I am all about cutting salt whenever possible but it really is necessary when cooking quinoa to help reduce the natural bitterness. And in the case of this recipe, the salt helps the kiwi standout even more in the quinoa because salt enhances sweetness. Okay, I feel better getting that all off my chest.
Now to the recipe!