Zespri kiwi: the yellow fruit with smooth skin!

I’m always game to try a new fruit variety, and had never even heard of Zespri kiwi, let alone their new variety call SunGold.  They have yellow flesh, no fuzziness on the outside, and are sweeter and less tart than the ones you’re probably familiar with.  Now, you can actually eat the skin on all kiwi varieties – fuzz and all! – but these are softer and even easier to eat sliced or whole.  They’re richer in vitamin C than oranges and as much potassium as a banana in 2 small fruits.  I’m sold! Look for these in the grocery store…and then think about making a pie!

Ingredients

Crust

• 1/3 c almond meal
• 1/3 c crushed chickpea bread crumbs
• 1/2 c quick cooking oats
• 2 Tbsp sugar
• dash salt
• 2 Tbsp butter
• 2 Tbsp coconut oil

Filling

• 4 Zespri kiwis
• 3 egg yolks
• 1/2 c milk
• 1/2 c sugar
• juice of 1 large lime

Meringue topping

• 3 egg whites
• 1/4 tsp cream of tartar
• 1/3 cup powdered sugar
• 1 tsp vanilla extract

Directions

Preheat oven to 350F.  Melt the butter and coconut oil in a 10″ tart pan.  Add remaining crust ingredients and mix with a fork until evenly combined, then press with the back of the fork until distributed over bottom of the pan.  Bake for 10 minutes.  Meanwhile, combine filling ingredients in a high speed blender (save a few slices of kiwi for garnishing!) until completely smooth.  When crust is baked, pour on top and spread out to edges, then bake for an additional 20-25 minutes.  To make the meringue topping, whip egg whites in a blender on high speed, adding the other ingredients when froth starts to form.  When filling is baked, top with meringue and bake for an additional 10-15 minutes, until top turns golden brown.  Cool, then chill for at least 2 hours before serving.

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.