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**Kiwi, Served Whole and Chilled**

**Kiwi, Served Whole and Chilled**
Logged by @okkai

Nutrition Facts

Per 225g serving

% Daily Value based on a 2000 kcal diet

Calories 137 kcal
7% DV
Total Fat 1.2g
2% DV
Monounsaturated Fat0.3g
Polyunsaturated Fat0.3g
Saturated Fat0.1g
Total Carbohydrate 33.1g
11% DV
Fiber6.8g
Starch6.3g
Sugars20.0g
Protein 2.5g
5% DV
Plant Protein2.5g

About

Three whole kiwi fruits. Low in fat, moderate in carbohydrates, and notably rich in fiber and vitamin C.

Ingredients

Vitamins & Minerals

Vitamins

NutrientAmountDV%Half-life
Choline17.4mg3%
Folate (B9)56.3mcg14%
Niacin (B3)0.8mg5%
Pantothenic Acid (B5)0.4mg8%
Riboflavin (B2)0.1mg8%
Thiamin (B1)0.1mg8%
Vitamin A9.0mcg1%
Vitamin B60.1mg6%
Vitamin C209.3mg233%
Vitamin E3.4mg23%
Vitamin K90.9mcg76%

Minerals

NutrientAmountDV%Half-life
Calcium76.5mg8%
Copper292.5mcg33%
Iron0.7mg4%
Magnesium38.3mg9%
Phosphorus76.5mg11%
Potassium702.0mg15%
Selenium0.5mcg1%
Sodium6.8mg0%
Zinc0.3mg3%

**Kiwi, Served Whole and Chilled**

Headnote



This is kiwi in its purest form: bright, acidic, and cleanly sweet, with no ornament beyond temperature and precision. When the fruit is ripe and properly handled, it needs nothing more than careful preparation to show its fragrance and snap. The result is simple, exacting, and complete.

Recipe essentials



  • Dish category: Fresh fruit preparation

  • Cuisine or origin: Universal

  • Course type: Light course / dessert

  • Yield: 1 serving

  • Serving size: 225 g

  • Prep time: 10 minutes

  • Cook time: 0 minutes

  • Total time: 10 minutes

  • Difficulty: Easy


  • Equipment



  • Cutting board

  • Paring knife

  • Small serving plate


  • Ingredients



    Fruit



  • Kiwi, peeled and trimmed: 225 g


  • Method



  • 1. Chill the kiwi briefly if it is not already cold. The fruit should be firm, fragrant, and yielding only slightly to gentle pressure.

  • 2. Peel the kiwi cleanly with a paring knife, removing all skin without bruising the flesh. Trim away the stem ends.

  • 3. Slice or segment the kiwi neatly, keeping the pieces intact and uniform. The flesh should remain glossy, juicy, and sharply aromatic.

  • 4. Arrange the kiwi on a small chilled plate in a single, composed layer. Keep the presentation restrained and precise.

  • 5. Serve immediately while the fruit is bright, cool, and at its cleanest texture.


  • Plating and serving



    Present the kiwi in a low, even arrangement, with the cut surfaces visible and the natural color left undisturbed. The plate should read as fresh, lucid, and deliberate.

    Professional notes



  • Use fruit at peak ripeness; underripe kiwi will taste austere, while overripe fruit will collapse and lose definition.

  • Handle the flesh minimally after cutting to preserve its sheen and structure.

  • Serve cold, but not icy, so the aroma remains vivid.
  • VeganVegetarianPaleoMediterraneanGluten-freeDairy-freeWhole30Balanced
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