KIWANO ORANGE ICE CREAM
- 1/4 teaspoon fine grain salt
- 2 Enzed Exotics Kiwano, pulp & seeds scooped out, put into a blender & strain in mesh strainer
- Zest from 1 large navel orange
- Juice from that same navel orange (about 2 ounces)
- 1 teaspoon lemon juice
- 2 teaspoons corn starch
- 1 cup granulated sugar (you can use sugar substitutes, but the ice cream will lose its creaminess and become very icy and hard)
In a large sauce pan, bring the half and half and salt to a boil. Watch it carefully so it doesn’t boil over, and let it boil until it has reduced by 25%. When finished, it should weigh 18 oz (2.25 liquid cups). Strain through a fine mesh strainer into a large metal bowl placed on top of an ice bath and stir occasionally until it’s cool. Meanwhile, bring the puree, orange juice, orange zest, lemon juice, corn starch and sugar to a boil, whisking constantly. Allow the puree to boil for about 10 seconds, whisking constantly, to cook off any starchy taste and to let the mixture thicken. Strain through a fine mesh strainer into the same bowl that the half & half is in. Stir the mixture together until very cold, about 45 degrees Fahrenheit. If needed, add more ice to the ice bath. Cover and refrigerate the mixture for about an hour, or until the temperature is about 38 F. When chilled, strain the mixture once more through a fine mesh strainer and churn in an ice cream maker according to the manufacturer’s instructions. When the ice cream is the consistency of soft-serve, pack into a quart sized container and press plastic wrap onto the surface of the ice cream. (This will help prevent ice crystals from forming.) Put a lid on your container and freeze for at least 4 hours before serving.
LEMON, BLUEBERRY, MINT & KIWANO INFUSED WATER
Makes 2 Litres of Infused Water
- 1 lemon, thinly sliced
- 1 cup blueberries (frozen is ok!)
- 5 Slices of cucumber
- 10 mint leaves
- 1 Kiwano (pulp scooped and strained)
- 2 cups of ice
In a large pitcher, add the lemon, cucumber and blueberries. Over the pitcher squeeze and slightly twist the mint, do not tear apart you only want to gently release the oils, add the mint leaves to the fruit. Add the strained horned melon pulp. Top with ice and water. Let the pitcher sit in the fridge for 1 hour before serving. When the water is down to 1/4 full in the pitcher, refill with water and place back in the fridge. You can do this several times. Store this in the fridge up to 24 hours.
CREAMY AVOCADO-KIWANO DRESSING
- 1 Enzed Exotics Kiwano
- 1 small ripe peeled avocado
- 1 small garlic clove
- 1/4 cup low-fat buttermilk
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Cut the Kiwano in half lengthwise; scoop out pulp. Place pulp in a fine sieve over a bowl. Press pulp with the back of a spoon to extract juice; discard juice. Place pulp and remaining ingredients in a blender or food processor; process until smooth. Store in an airtight container in the refrigerator up to 3 days.
Thanks Oxmoor House for this recipe
FIERY CHICKEN PITAS WITH KIWANO RAITA
- 1 Enzed Exotics Kiwano, halved lengthwise
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground cumin
- 1 container whole plain yogurt
- 3 skinless, boneless chicken breast halves
- 1/4 to 1/2 teaspoon ground red pepper
- 2 teaspoons minced fresh garlic
- 1 teaspoon olive oil, divided
- Cooking spray
- 4 whole wheat pitas, warmed and cut in half
Squeeze Kiwano into a fine mesh strainer over a bowl; press seeds with the back of a spoon to extract juice. Discard seeds. Add fresh lemon juice, 1/4 teaspoon salt, ground cumin, and yogurt to bowl; stir with a whisk. Cover and chill.
Place chicken breast halves between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with remaining 1/4 teaspoon salt and pepper; rub with garlic.
Heat 1/2 teaspoon olive oil in a nonstick grill pan coated with cooking spray over medium-high heat. Add 2 breast halves to pan; cook 4 minutes on each side or until done. Remove from heat, and keep warm. Repeat procedure with remaining 1/2 teaspoon oil and chicken. Transfer chicken to cutting board, and cool slightly. Cut chicken into thin strips. Fill each pita half with about 1/2 cup chicken, and top with 2 tablespoons raita.
Thanks Joy E. Zacharia, RD, Cooking Light
KIWANO SHAVED ICE
- 4 Enzed Exotics Kiwanos
- 1 stalk of lemongrass, shopped
- 50g lime juice
- 5g Maldon sea salt
Juice the Kiwanos. Combine the juice with the other ingredients, blend with a hand blender. Pass through a fine sieve, freeze, and shave.
Thanks to Chicago Reader for this recipe.
- 1/2 Enzed Exotics Kiwano
- 3 mint leaves
- 2 ounces or 60mls gin
- 1/2 ounce fresh squeezed lemon juice (or about half a lemon)
- Ice cubes
Slice Kiwano in half. Take a knife and cut around the edges of the melon between the peel and the flesh. Use a spoon to scoop out the flesh and place in cocktail shaker. Set aside the melon half. Add the mint leaves and muddle vigorously (muddle way more than you think – those little gelatin pods are not that interested in giving up their juice. MUDDLE!). Add gin and lemon juice. Shake with ice and strain in to melon half, or use a martini glass if you are too prissy to hold a prickly cup. Top with champagne. Garnish with a lemon or Kiwano slice.
Thanks Fruit Maven for this recipe www.fruitmaven.com