The cranberry sauce alternative. California Kiwifruit star in this "new" sauce to serve with turkey or ham.
1/2 Cup sugar
2 Tablespoons cornstarch
1 1/2 Cups pear nectar or apple juice
12 California ripe kiwifruit, peeled and finely chopped
3 California kiwifruit, peeled and pureed or mashed
In a 3-4 quart saucepan, combine sugar and cornstarch, mixing well. Stir in nectar or juice. Cook over medium heat, stirring constantly, until mixture thickens and boils, about 2 or 3 minutes. Cool. Stir in chopped and pureed kiwifruit. Cover and chill. Serve as an accompaniment to cooked poultry, ham or pork.
Makes about 5 cups or 40, 2 oz. servings.

Today, salsas come in many different flavors and colors. Two fruits of winter - California kiwifruit and golden tangerines - are the basis for this versatile fresh salsa.
12 California kiwifruit, peeled and diced (4 1/2 cups)
6 Medium tangerines or 3 oranges, peeled and diced
3 Cups peeled and diced jicama
1 1/2 Cup diced sweet yellow or red bell pepper
3/4 Cup chopped cilantro
3 Tablespoons lime juice
3 Tablespoons vegetable oil
3 Small Jalapeño pepper, seeds and veins removed and minced
1/2 Teaspoon salt
In a large bowl, combine all ingredients, mixing well. Chill briefly. Makes about 1 gallon.
Serve as a dip with tortilla chips, toasted pita bread triangles or warm tortillas; as a sauce over grilled or baked halibut or swordfish steaks, chicken or roasted pork tenderloin; or serve over warm flour tortilla filled with scrambled eggs.


Since kiwifruit is often described as having elements of citrus, strawberry and melon, it seems natural to put them all together for an intense kiwi experience.
1 Teaspoon minced fresh ginger
2 Tablespoons honey
2 Tablespoons lemon juice
1 Tablespoon mild vinegar such as rice or cider vinegar
1 Tablespoon almond or walnut oil
Salt to taste
1/2 Small cantaloupe, peeled and seeds removed
1 Pint strawberries washed and stemmed
1 Navel orange peeled with all white pith removed
4 Kiwifruit, peeled and cut into thin rounds
Small head of radicchio for lining a platter
2 Tablespoons toasted sliced almonds
Combine ginger, honey, lemon juice, vinegar, oil and salt in a small bowl. Set aside. With cut side of cantaloupe down on a work surface, cut into very thin slices, crosswise. Then cut slices in half, crosswise. Halve strawberries, lengthwise. Cut oranges into thin slices. Put radicchio on a platter, flattening it out to make as even a surface as possible. Arrange fruit in concentric rings around the platter. First the cantaloupe on the outside, then half the strawberries inside that. Then kiwi, remaining strawberries, and orange slices in the center. Stir up dressing again and pour over fruit. Sprinkle with almonds.
Serves 4 to 6.

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