In the late 1970s, New Zealand kiwifruit growers began experimenting with the breeding of a golden kiwifruit (in the U.S., we call it “kiwi” for short). Seeds were imported from China, where a female plant was chosen for its yellow flesh and excellent flavor, and was crossed with a male plant proven to produce large, succulent fruit.

In 1992 one offspring plant from the breeding stock was selected and nurtured, resulting in the golden-fleshed berry* now known as Zespri® SunGold Kiwifruit. It is available at supermarkets nationwide from June through October.

Zespri spent 10 years developing the SunGold variety through natural crossbreeding methods. SunGold is sweeter than a green kiwi, and tastes like a cross between a mango and a strawberry, with just a hint of tanginess.

Like regular kiwi, it offers healthy ammounts of vitamins C and E, potassium. Its sunny yellow sweetness boosts the nutrition and color on your plate. Try it:

 
Many people prefer the flavor of kiwifruit chilled.
 
For more information about Zespri—the world leader in premium quality kiwifruit—and delicious kiwi recipes, visit the ZespriKiwi.com.
 
HOW TO RIPEN FRUIT

Golden kiwifruit is usually ready to eat when you buy it. It should feel slightly soft to the touch, like a ripe peach or avocado. Once ripe, should be stored in the refrigerator.

Green kiwifruit may be a bit firm when you buy it, and will usually ripen at in three to five days at room temperature. The firmer the fruit, the more tart it will taste.

To speed up the ripening process, place kiwis (or any fruit) in a closed paper bag on the counter with an apple or banana. Fruits like apples and bananas produce natural ethylene gas, which accelerates ripening.

By the same token, any ripe fruit should be stored away from ethylene-producing fruits—never in the same produce drawer.

If you want to store the fruit for longer than a few days, keep it in a plastic bag in the fridge.

ABOUT KIWIFRUIT

The kiwi, also known as the Chinese gooseberry, is the edible berry of a woody vine in the genus Actinidia.

Native to China, the fruit was first commercially grown in New Zealand in the early 20th century. The growers began calling it “kiwifruit” to give it more market appeal (and to to avoid the high duties charged on imported berries). Kiwi is a flightless bird native to New Zealand, and the fruit was small, brown and fuzzy like the bird.*

The most common cultivar is oval, about the size of a large hen’s egg. Cultivars range in color from light to very dark green, orange, yellow, and a green variety where the seeds are in a red-colored ring.

A medium kiwi has 42 calories, lots of vitamins A and C, fiber, folate, potassium, copper, magnesium, phosphorous and vitamins E and K. It has two times more vitamin C than an orange and as much potassium as a medium banana.
 
*Kiwi, the bird, is and its national symbol of New Zealand. The name is used internationally as a reference to New Zealanders.

THE TAXONOMY OF KIWIFRUIT

You may remember from high school biology that all living things have a biological classification, known as taxonomy: kingdom, phylum, class, order, family, genus and species.

This system of taxonomy was developed Carl Linnaeus, and first set forth in his Systema Naturae, published in 1735. Here’s how the system works. For kiwifruit specifically, visit Bioweb.Uwlax.edu.

Family: Actinidiaceae

Kiwifruit are categorized in this group because they are a woody vine. The Actinidiaceae family consists of woody vines, shrubs and trees that are native to Asia, Central America and South America. These plants also have a simple, spiral arrangement of leaves.

Genus: Actinidia

This genus name is given to plants that are tough and hardy. The word actinidia derives from a Greek word meaning difficult or hard. The vine and skin of the kiwifruit are tough, resistant, strong and hardy.

Species: A. deliciosa

The species name deliciosa derives from the Greek word meaning luxury or luxurious, referring to the luscious taste of the fleshy fruit.
  

Because we receive frozen gel ice packs with much of the food that’s delivered to THE NIBBLE, we put ice packs in our backpack to provide a bit of cool-down against our back. And when we go into the hot New York City subway, we clutch an ice pack in our hands, dabbing it on our forehead and neck to help with cooling. Yes—we are not built for summer survival.

Here’s something else that’s keeping us cool: Nestlé Pure Life Exotics Sparkling Water. It has zero calories, zero sweetener and zero added color. What it does deliver is bold, exotic, all-natural fruit flavor. It’s a staycation in a can.

 
Each flavor variety has a suggested retail price of $2.99 per 8-pack of 12-ounce cans. A case of 24 cans is $11.99.

Head to MyExoticEscape.com for a store locator and coupons. There are also links to order online at Office Depot and Office Max.

[1] Onion rings with horseradish-dill sauce instead of ketchup (photo © QVC).

[2] Onion rings with ranch dressing (photos #2, 3, #4, and #6 courtesy Freepik).

[3] French-fried onion rings and beer with mignonette sauce*.

[4] Panko-coated onion rings with beer.

[5] Vidalia onions are the sweetest because they grow in sulphur-free soil (photo © Vidalia Onions).

The standard condiment is ketchup, beer-battered onion rings are delicious with a horseradish dipping sauce. Here’s a recipe from QVC’s chef David Venable. It even bows to tradition by including some ketchup!

What should you drink with Beer Batter Onion Rings? Your favorite beer! Ours is a hopped up IPA.

The recipe follows, but first, for your perusal:

> The history of onions.

> The different types of onions: a photo glossary.

> The year’s 6 onion holidays.

> The year’s 40+ beer holidays.

> More uses for onions.
 
 
RECIPE: BEER BATTER ONION RINGS WITH HORSERADISH DILL DIPPING SAUCE

Ingredients

 
For The Onion Rings

 
Preparation

1. PREPARE the dipping sauce: Whisk together the mayonnaise, ketchup, horseradish, paprika and dill in a small bowl. Set aside while cooking the onion rings.

2. PREPARE the onion rings: Clip a deep-frying thermometer to the side of a heavy, deep pot. Add 2″ of canola oil to the pot and slowly heat the oil to 350°F. While the oil is heating…

3. WHISK together the flour, egg, garlic powder, oregano, cayenne, salt and black pepper in a bowl. Gradually whisk in the beer, stirring until a thick batter forms.

4. DREDGE the onion slices in the batter. Using tongs, add four or five onion rings to the hot oil and fry for 1-2 minutes, until golden brown. Turn them halfway through cooking. (Cook the onion rings in batches or the oil won’t stay hot and the onion rings will be soggy rather than crisp.) Using the tongs, remove the fried onion rings to a wire rack or paper towels to drain.

5. COOK the remaining batter-dipped onion rings. Serve hot with the dipping sauce.
 
 
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*Mignonette sauce is a classic, uncooked sauce made from vinegar, minced shallots, and cracked black pepper, traditionally served with raw oysters and clams. Its sharp acidity and mild bite are intended to complement and enhance the oyster’s natural briny flavor without overpowering it. It also is a tangy dip for onion rings.

[6] Onion rings with chipotle mayonnaise.
 
 
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

JULY 4TH BREAKFAST RECIPES

 
JULY 4TH SIDE & MAIN DISH RECIPES

 
JULY 4TH BEVERAGE RECIPES

JULY 4TH DESSERT RECIPES

[2] Blue cheese crumbles add a large dimension of flavor (photo courtesy Pop Artichoke | N/A).

Our crowd really enjoyed this potato salad with grilled fare on Father’s Day. It was created for grilling season by LongHorn Steakhouse’s executive chefs.
 
 
RECIPE: GRILLED POTATO SALAD WITH BACON, BLUE CHEESE & BACON DRESSING

Ingredients For 4 Servings

 
For The Bacon Vinaigrette

 
For The Garnish

1. CLEAN and oil the grill grates, and heat to 500°F.

2. ADD the potatoes to a large pot of salted water and bring to a boil. Turn down the flame and continue to boil for 12-15 minutes, or until cooked through. Drain the potatoes and allow the water to fully evaporate from the skin. Once the potatoes are cool enough to handle, slice them in half-inch pieces.

3. DRIZZLE both sides of the potatoes with olive oil, and season with salt and pepper.

4. PLACE the potatoes on the preheated grill to get the desired grill marks on both sides of the potatoes. Remove from the grill and place on a serving platter, with the slices overlapping shingle-style.

5. COOK the bacon strips until crisp. Remove from the pan and drain on paper towels; save the bacon fat.

6. COMBINE all the dressing ingredients in a large mason jar or other container with a tight-fitting lid. Shake until well combined. Pour the dressing over the potatoes and garnish with chopped bacon, blue cheese crumbles and sliced green onion.
 
 
For more information about LongHorn Steakhouse or to find the nearest location, head to the company website, LongHornSteakhouse.com.