When I was about 5 or 6 years old, my family would go out to a fancy restaurant called Pietros if my uncle came into town for a visit. It’s funny what your brain recalls from a specific memory. I remember a black piano in the corner. I can see the stairs where the staff would take patrons up for a classy evening. Perhaps the most vivid memory is of cracked pepper from a long wooden mill grinder. The assistant waiter in a black suit would twist fresh pepper onto my salad until I said stop. It didn’t matter that the amount he put on there was probably way to much – the point was I got to say when. Coming from an era where you are told to take a nap, clean your room, and if or when you could have a cookie, having control like that was amazing. He had to do what I said. Ohhhh yeah.
The second most vivid memory is of the palate cleansers that were served in between courses. This was obviously SUPER COOL since it was like getting dessert before dinner. As an adult, I have grown to love places that give you small citrusy bites of sherbet to prep your taste buds for the next course. Having dessert before dinner will never grow old to me. When I took a bite of this lime kiwi sorbet, memories of Pietros came flooding back. Cool and refreshing with a tart after-bite, this is the perfect addition to my freezer – and my palate. I often recall fun memories from flavors and textures of food. This sorbet is a tasty way to re-live to past!
HOW TO PEEL A KIWI:
Kiwi can be intimidating at first look. As long as they are ripe, have no fear! Instead of peeling the skin off with a knife and terrifying your fingers in the process, try this instead: Cut Kiwi in half, scoop around the edges with a spoon, turn inside out and cut the skin off. Super easy!
The great part about this kiwi lime sorbet recipe is there are literally 3 ingredients. It does need some time to freeze, which is unfortunate because that means I have to restrain myself from drinking it straight out of the bowl.
Seasonal Nutritional Highlight – Kiwi
The kiwifruit is native China originally called a Chinese gooseberry. It became more commonly known as the Kiwi in New Zealand for their kiwi bird, whose wingless shape and color are similar to the fruit. Combining the flavors of strawberry, melon and citrus, kiwi is unique with it’s egg shape and fuzzy brown skin that houses the sweet green pulp and edible black seeds. Kiwi is a year round fruit, but does well in the cold months and it seen more abundantly in late winter through the spring. It is a great source of vitamin C, providing 151% of the RDA in just one little kiwifruit. Potassium, folate, magnesium and copper are other nutrients found in this fuzzy little snack. Kiwi is ripe when the fruit is firm, yet soft when gentle pressure is applied. Avoid kiwi that is excessively soft or bruised. Kiwi’s ripen well at room temperature or placed in a paper bag. They keep pretty well in the refrigerator for up to 4 weeks. Another great thing is that they do not lose color or oxidize when air hits them, so the green will stay vibrant for most recipes. Kiwi should be avoided when making anything with gelatin because it will cause the powder not to set.
This little test of patience turned out to be totally worth it. Go forth and cleanse your palates!
With much love from my table to yours,
Kiwi Lime Sorbet
- 6 ripe kiwi
- 1 cup honey
- 1/2 cup lime juice approx 4-5 limes
Juice limes into a small bowl. Add honey and whisk until honey is dissolved.
Peel kiwi and place in a food processor or blender. Puree until smooth and add to lime mixture. Mix well.
Cover and place in freezer overnight until frozen. Mixture will not set very hard, so it is should be easy to scoop out. Enjoy!