Kiwicoulis is a delicious fruit puree made from the fuzzy, tart-sweet kiwifruit. This vibrant green sauce is versatile and can be used in a variety of dishes, from breakfast to dessert. The puree has a tangy and slightly acidic taste, which is balanced by the natural sweetness of the kiwifruit. It is often used as a topping for yogurt, ice cream, pancakes, waffles, and cakes.
Kiwicoulis is considered an Asian-American fusion dish, and is made by blending ripe kiwifruit with sugar and lemon juice in a food processor or blender. The mixture is then strained through a fine-mesh sieve to remove the seeds and any fibrous bits. The resulting smooth, velvety sauce can be stored in the fridge for up to a week, making it a convenient addition to any meal.
Kiwifruit, the main ingredient in kiwicoulis, is native to China but is now grown in many parts of the world, including New Zealand, Italy, and California. The fruit has a brown, hairy skin and bright green flesh that is packed with vitamins, fiber, and antioxidants. It is low in calories and has a high water content, making it a great addition to a healthy diet.
One popular recipe that uses kiwicoulis is Kiwi Cheesecake. This delicious dessert combines the tangy flavor of kiwifruit with the creamy texture of cheesecake.
Recipe
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2 cups kiwicoulis
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese until smooth. Gradually add the sugar and vanilla extract and beat until well combined. Add the eggs, one at a time, beating well after each addition.
- Pour the cheesecake mixture over the crust and smooth the top with a spatula.
- Bake for 45-50 minutes, or until the center is set.
- Cool the cheesecake to room temperature, then chill in the refrigerator for at least 2 hours.
- Top the cheesecake with kiwicoulis just before serving.
This Kiwi Cheesecake recipe is sure to impress your friends and family. The tangy kiwicoulis adds a burst of flavor and color to the creamy cheesecake. You can also experiment with different variations of the recipe, such as adding a layer of sliced kiwifruit on top of the cheesecake before adding the kiwicoulis.
In conclusion, kiwicoulis is a versatile and delicious fruit puree made from kiwifruit. It is easy to make and can be used in a variety of dishes, from breakfast to dessert. The tangy and slightly acidic taste of kiwicoulis makes it a great addition to sweet and savory dishes alike. Try making kiwicoulis at home and explore the many ways you can use it to add a burst of flavor to your favorite recipes.
Kiwicoulis Cheesecake
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter melted
- 24 oz cream cheese softened
- 1 cup sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2 cups kiwicoulis
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese until smooth. Gradually add the sugar and vanilla extract and beat until well combined. Add the eggs, one at a time, beating well after each addition.
- Pour the cheesecake mixture over the crust and smooth the top with a spatula.
- Bake for 45-50 minutes, or until the center is set.
- Cool the cheesecake to room temperature, then chill in the refrigerator for at least 2 hours.
- Top the cheesecake with kiwicoulis just before serving.
