The past week turned out to be one with unprecedented life questioning events!! The downpour that drenched Sydney, flooded many parts of where we live. In fact, some of my friends are still recovering from the sudden changes that happened in a matter of minutes. Endless hours on waterlogged roads, stranded children, scared pets were no fun to deal with. Yet, life goes on as we make attempts to clean up rebuild and move on.
While all this happened, I wanted something of colour on my plate. My fresh fridge contents looked equally bleak. So the first chance I had, I got to the nearby grocer to get some stuff. Sitting in the corner along with the berries were these two packs of kiwiberries. Now that created the excitement I needed to get back myself.
So into my basket goes kiwi berries, radish, beetroot, cucumber and some spinach. Guess what’s is on for today? A colourful kiwiberry salad with all these.
What are kiwi berries?
The fruit of the hardy vine, Actinidia arguta, is kiwiberry or hardy kiwi. How about a bite-sized piece of kiwi, wrapped in hairless thin skin that you can pop into your mouth and have as such? This is how kiwi berry feels. The flavour is exactly that of kiwis. There is no hairy skin surrounding making cleaning so easy, just wash them. The grape sized fruit is tender and will spoil easily, so look for the berries with no spots that are slightly firm.
Other ingredients you need for this kiwiberry salad
We decided to make a colourful salad to add to the tart kiwi berries. So loaded up on julienne beets, radish, carrots for the crunch and added chopped baby spinach. The quantities we used are in the recipe card below.
Dressings that you can use in this colourful salad
When I was making this recipe, I did not want to deviate from the kiwiberry flavour in a big way, while making the dressing, nothing more ran in my mind than kiwiberry dressing. Why not!! It is tart, tasty and has a pop of flavour. The other additions are very simple, but with an Asian flavour base. So in goes some light soy, fresh ginger, juice of a lime, a bit of palm sugar to balance the flavours and some pounded green chilli. Ooo spicy and hot! It is a great combo with blended kiwi berries. I have described the process to make this kiwiberry dressing in the recipe card below. If these are not your flavours, you can try the same with some basic Italian dressing or the peppercorn dressing we made with our kiwi salad in an earlier post.
Let’s make it
- 1 mixing bowls and spoons.
For the salad
- 10-12 kiwiberry
- 1 small beetroot peeled, jullinned
- 1 small cucumber chopped
- 1 inch daikon peeled, julliened
- 1 small carrots peeled, julliened
- 1 handful Spinach chopped
for kiwiberry dressing
- 10 kiwiberry
- 2 tbsp drinking water
- 1/4 tsp fresh ginger root finely grated
- 1 small green chilli use as preffered
- 1/4 tsp light soy sauce
- 1 tsp Sesame oil light oil
- 1/4 tsp Palm Jaggery
To prepare salad veggies
- Wash peel and chop into thin matchsticks, the carrot, daikon radish and beetroot.
- Pat dry the washed kiwiberries and trim the ends, Slice them in half and add to the mix.
- Wash, pat dry and trim the cucumbers. Chop it into small bits, add to the salad mix.
- Chop the spinach and add to the mix.
- Toss the salad and set it aside.
For the dressing
- Crush the kiwiberries with a mortar and pestle
- lightly bruise the green chilli and give it a couple of pounds with the berries.
- Add the water, ginger, soy, oil and mix well.
- Add the palm jaggery a pinch at a time, mix well and taste test for balance of flavours.
To assemble the salad
- Add the dressing to the tossed salad.
- Mix well and serve quickly.
As we rebuild and keep spirits high, we will keep through simple dishes this week. As usual share your thoughts and experiences with this kiwiberry salad recipe in the comments below. If you happen to make this salad, don’t forget to rate it. If you make more yummy recipes with kiwiberry tag us in your posts so we can try it too.
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Stay safe and see you at the next post.