JANUARY HARVEST
KIWI, MINT AND P I N E A P P L E S M O OT H I E S
Kiwi fruit Kiwis are best eaten raw, as cooking reduces both their vitamin content and their vibrant colour. Ripe kiwis should feel firm, but yield slightly when pressed. If hard, leave to ripen at room temperature before eating. Use them in a tropical trifle, or finely chop with red onion, chilli, lime and coriander for a fresh and fruity salsa. If you prefer a less zingy fruit, try gold kiwi, which is super sweet and juicy.
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Makes 4 small glasses Takes 5 mins Cost per serve 77p
DF GF
handful ice cubes 4 kiwis, 3 peeled and chopped, 1 sliced for decoration 1 x 400g tub pineapple chunks 3 mint sprigs, leaves picked, plus extra sprigs to serve
1 Put all of the ingredients apart from the decorative kiwi slices and extra mint sprigs in a food processor or blender, then blitz until smooth. 2 Divide between 4 small glasses or 2 larger ones, then top with a mint sprig and a slice of kiwi. Each serving contains Energy
Fat
Saturates
Sugars
Salt
301kJ 71kcal 4%
<1g 1%
0g 0%
16g 18%
0g 0%
of the reference intake. See page 106. Carbohydrate 17g Protein 1g Fibre 0g
RECIPES EVE O’SULLIVAN WORDS BRYONY BOWIE PHOTOGRAPHY ANT DUNCAN FOOD STYLING EMMA JANE FROST PROP STYLING LUIS PERAL
TOP TIP Use a vegetable peeler to peel the kiwi fruit, then trim the ends with a sharp knife before chopping.
Also in season Make the most of tangy Seville oranges in this tasty winter salad: tes.co/rootvegsalad
For more delicious kiwi recipes, visit tesco.com/realfood
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