Dehydrated Kiwi

Dehydrated Kiwi

Kiwi is an exotic fruit rich in numerous beneficial properties. Its taste is unmistakable, as well as its appearance. 

The kiwi is in fact presented with an inner skin of dark brown color, very hairy, and inside the fruit is a bright green covered with small black seeds arranged radially around the center of the fruit. Its taste can be more or less acidic depending on the level of ripeness and its taste is refreshing. 

They are not beneficial but also very refreshing on hot summer days. 

It is a very popular fruit, produced by numerous species of lianas of the genus Actinidia, belonging to the Actinidiaceae family, whose name derives from the symbol animal of New Zealand, called Kiwi. Actinidia is of Chinese origin and was brought to New Zealand in 1906. 

The pulp of the Kiwi is rich in fibers that, within our body, promote the growth of some beneficial bacteria, thus protecting us from many infections. These fibers also increase the sense of satiety and improve intestinal transit. For this reason, kiwi is attributed laxative properties able to fight constipation and constipation, often typical of a colon not in perfect health.

Kiwi is one of the most consumed dehydrated fruits in the world. Dehydrated fruit is rich in beneficial properties. This variety of fruit is deprived of water without losing nutrients and health benefits. Compared to fresh fruit, dehydrated fruit loses water and concentrates fiber, sugars and minerals, thus becoming a nutritious, satiating and not excessively caloric snack.

This fruit, as already mentioned, is rich in huge and beneficial properties, in particular it is rich in Vitamin C, also known as ascorbic acid, Vitamin K, essential for blood clotting but also useful for preventing osteoporosis and Potassium, an essential mineral involved in the control of blood pressure. Kiwi is a fruit with a thousand nutrients!  

Some with excellent kiwi properties :

• Antioxidantaction;

• Poptimization of the immune system, through the formation of antibodies , which protect us from infections, diseases and influences;

• Improvethe functionality of the nervous system;

• Toincrease the bioavailability of dietary iron, favoring its absorption taken with food in the intestine.

Kiwi, thanks to all its properties, is also an ally for beauty. To purify the skin (this fruit has sebum regulating properties and is therefore indicated for any skin type), you can create a homemade mask by mixing kiwi smoothie with a few tablespoons of yogurt. Spread on the skin of the face and hold on for at least 15 minutes before rinsing.

This mask moisturizes the skin, removing dead cells and accelerating the growth of new cells. 

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Kiwi in the kitchen

• Great for skin care. Vitamin C in fact allows the increase in collagen production. You can use kiwis (only fresh pear) to create a face mask, blending them and mixing them with a yogurt and keeping it on for 20 minutes;

• Great for hair care. The kiwi smoothie can be mixed with a spoonful of honey and put on the hair. Leaving everything in place, the hair will then be much more shiny;

• In the kitchen they are an excellent healthy snack and can also be used for desserts such as pies or cakes. Dehydrated kiwis are excellent accompanied by a yogurt or a cup of milk for breakfast. 

For a snack or for a pre-dinner drink, you can try the kiwi smoothie, perfect even for the little ones, or, for adults, an aperitif of strawberries and kiwi at Pimm\'s, refreshing and tasty, thanks to vodka and mint syrup. And if you fancy a slightly different meal, prepare the radicchio and kiwi salad, rich in antioxidants. 

Kiwi muffins

Ingredients: 

Ingredients for 12  muffins

- 90 grams of sugar;

- 190 grams of flour 00;

- 150 milliliters of milk;

- 40 grams of chopped chocolate;

- 200 grams of kiwi pulp (about 5 kiwis);

- 1 whole egg + 1 egg white;

- 70 grams of butter;

- 1 sachet of baking powder (i.e. about 16 grams);

- a pinch of salt.

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Procedure:

Sift the flour, baking powder and salt and place them in a bowl. Soften the butter taking care to leave it out of the fridge for about 15 minutes before starting to prepare the muffins; once the butter has melted, put it in another bowl together with the sugar and using an electric mixer try to mix them together until they become a beautiful homogeneous paste. 

Take the eggs and divide the yolks from the egg whites; in another basin whip the egg whites until stiff and, for the moment, do not incorporate them into your cream. Work the yolk very well with milk.

Once you have finished working the yolks and egg whites separately, add them together. Incorporate the flour, baking powder and other ingredients into your egg bowl. Take the kiwis and after peeling them cut them into small pieces.

Add to your bowl containing all the other ingredients the small pieces of kiwi and chopped chocolate and mix everything again.

When your kiwi muffin cream is ready, place it in a pochè bag and then, using it, fill your muffin molds, taking care to leave about half a centimeter from the edge.  If you do not have the sac a poché take the baking paper and, after rolling it into a cone, use it as a bag to distribute the mixture in your muffin molds; alternatively you could also use a teaspoon or a portioner for ice cream: they will be fine.

Preheat the oven to 180 ° and cook your kiwi muffins for about 20 minutes at 180 ° with a static oven; be careful never to open the oven during cooking and above all, not to open it suddenly, at the end of the cooking itself.

After the cooking time, wait for the kiwi muffins to cool down before serving.

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Recipe: Giallozafferano.it