“I received free samples of Zespri SunGold Kiwifruit mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Zespri Kiwifruit and am eligible to win prizes associated with the contest. I was not compensated for my time.”
I’m super duper excited today! Zoe and I are finally revealing our submission for the Zespri Kiwifruit Challenge! For those who don’t know – Zespri Kiwifruit supplies some of the best quality kiwifruits around!
Today we will be using their newest variety – Zespri SunGold kiwifruit. Unlike regular kiwis, it has a unique, striking golden-yellow flesh that is sweet and tangy. It is pretty phenomenal!
When Zespri told us that they were shipping out their kiwis to us, I kept checking the mailbox every single day. By the time it finally came I was ecstatic! As soon as I got home, I ripped open the rough, sturdy cardboard box to reveal 4 beautifully, carefully wrapped kiwis. The first time I sliced into the kiwifruit, I was surprised at how easily the knife went through. It quickly revealed its hidden soft pale golden flesh. It was an exciting moment.
Honestly, it has been years since I’ve seen or tasted Zespri kiwifruit. My first memory of Zespri golden kiwifruit was on a family vacation in Sydney Australia when I was about 9. It was my first ever encounter with a GOLDEN Colored Kiwi! Growing up, I had my fair share of exotic fruits from starfruit, dragonfruit, pomelos, lychees but definitely nothing like this delicious golden-yellow kiwifruit. I think it must have been love at first sight for me. I fell in love with its tender bite, delicate sweetness and fresh tanginess.
My mum would slice the kiwis in half and hand us each with half a kiwi and a special yellow kiwifruit spoon that came with it. It looked like one of those plastic dual-purpose camping knives or spoons. With our delicious treat, we would settle on the couch quietly enjoying our kiwi like ice cream – just full of fresh pure goodness and deliciousness.
You know its good when you have a child compare kiwi to ice cream! And for those glorious 2 weeks of Vacation – that became our daily “ice-cream” dessert.
I had almost forgotten my first beautiful memory of Kiwifruit, until this challenge. You can see why I’m really excited to create a recipe for them especially for their variety.
Rather unfortunately our first recipe attempt was unsuccessful. And for whatever reason it just always happens that way. At least to me. Obviously, OBVIOUSLY things don’t ever go right when you want it to.
Our first idea was to make a Japanese inspired version of the Korean Chungmul Kimbap. You’re probably wondering what the heck is that? Chungmul Kimbap is a popular street food – unfilled sushi served with a spicy squid stirfry and pickled radish. It’s not something you see in your fancy, large chain Korean restaurants but at those hole-in-the-wall local restaurants in Korea! We planned to make a healthier, non-spicy version: a “kiwi-shrimp salad with avocado-kiwi dressing” in place of the Squid stirfry. Sounds pretty dang good right? But our wonderful, oblivious test tasters were very candid in their less-than-positive feedback So we had to start from ground zero again.
After some mulling and moaning and pouting, we got back on our feet again. This time with another genius idea – the very one we are sharing with all of you special readers today! And this, my friends, is an absolute winner. Going along with our LOVE for Korean food and our Asian roots we decided to create an easy, seasonal recipe for Jeyuk Bokkeum (Yes, I know..more unidentifiable terms, but bear with me!). Simply put: it is a stir-fry version of the popular Grilled Korean BBQ Pork. This includes a delicious savory-sweet marinade that I can’t stop licking and eating! FYI: I could probably drink that marinade if I was allowed to (without the raw meat of course).
I have made this recipe many times over the years because it is so ridiculously easy, so tasty and oh-so-fingerlickingly, gobsmackingly addicting! It will be a meal that guarantees praises and zero leftovers.
But as ALWAYS we put a sprinkleofvanillasugar twist on it. This is not just any simple Korean Spicy Pork but rather a “Kiwi Spiked Pork” paired with a “SUPER QUICK (INSTANT) Sweet Kiwi-Apple Kimchi!”
SO why add kiwifruit to something already so delicious? Does it really make it better? YES YES YES. Kiwifruit has an enzyme called Anticidin that is able to breakdown proteins to tenderize meat. Did you know that one serving (2 kiwifruit) of SunGold provides three times more vitamin C than an orange and as much potassium as a medium banana? SunGold is also good source of antioxidant vitamin E? (You can check out more at their website Zespri Kiwi). Did you also know that Kimchi – as you all know is probably one of the world’s healthiest foods?
This kimchi is very high in dietary fibre. The combination of fresh vegetables used in this kimchi recipe makes it extremely suitable for aiding weight loss, promoting cardiovascular health and especially digestive problems. It is also very suitable for diabetics because of its low sugar content. In addition, Ginger and Cucumber are two ingredients that have been long recognized as being great for indigestion, bloating and inflammation (I know because I deal with stomach problems due to food allergy and sensitivities). However above all, Sungold kiwifruit has a unique flavor that gives the pork a burst of freshness and mild sweetness. Traditionally refined sugars or corn syrup is used to sweeten the meat, but using a combination of honey and kiwifruit actually replicates the flavor perfectly without having to add all that processed junk.
This kimchi is designed so that all the vegetables are consumed in its most raw, nutrient-dense form to obtain their full benefits. We recommend preparing and adding the kiwi only right before you serve so you can enjoy its fresh flavors and all its amazing properties! You see why I love this recipe? It just gives me all the more reason to make this regularly!
What really makes this meal stand out is that amazingly cold, refreshing kiwifruit kimchi. Kimchi is fermented cabbage that is sour and spicy – and yes traditionally you would not find kiwi in it.
I grew up eating kimchi all the time. Store brought kimchi was acceptable but it was always way too sour, nothing like the homemade kimchi I had eaten in Korea. Luckily, we found out a local ahjumma in Hong Kong who made authentic kimchi! But today I found something that really hits the spot! Our Version is made up of kiwi, cucumbers, apples pickled in a mixture of fish sauce, vinegar and Japanese pickled ginger. Top the kimchi with freshly sliced kiwi right before serving, and you have found yourself a winner! The freshness and sweetness of the Zespri kiwi makes this kimchi so sweet, fruity, tangy and fresh! If you had to omit one ingredient it is DEFINITELY not the kiwi. It is not optional. The pairing of the kimchi with the kiwi pork is something you would not want to skip out on! This wonderful, fruit kimchi is a cross between a salsa and the pickled non spicy white kimchi (beak-kimchi) is perfect for curbing my kimchi cravings!
I must say i
would will be making THIS again and again and again.
SO here it is our gluten free, oil free, healthified version of Kiwi Jeyuk Bokkeum and Instant Kiwifruit Kimchi!
To serve: Wrap it in a some cold lettuce leaves, top with some rice (this is optional) and add some of your hot sweet-spicy pork with kiwi kimchi – and there you have it – a perfect summer meal! Come join the bandwagon of Zespri kiwifruit-lovers!
**I’ve tried using the regular green kiwifruit just for the sake of comparison and it doesn’t really quite do its job. I am not saying it just for Zespri Kiwifruit but through this unintentional trial I would definitely recommend using SunGold Kiwi fruit to make this dish because there is a difference in flavors.
You can even serve it with anything you like Brown rice? White rice? No rice (for paleo-eaters)?
- 1 lb Pork, thinly sliced
- 1/2 onion, thinly sliced
- 1 1/2 tbsp GF Soy Sauce
- 3 tbsp gochujang (this is quite spicy! – reduce this amount and sub with more soy sauce)
- 3 tbsp honey
- 3 cloves garlic, minced
- 1/2″ ginger, finely chopped
- 3 tbsp Zespri Sungolden kiwi, mashed
Garnish: Toasted Sesame Seeds, Lettuce, White Rice, Brown Rice
How to Make:
- To make the marinade, mix together all the ingredients except for the pork and the onions.
- Using your hands, mix in the marinade into the pork and onions.
- Heat up a large non-stick skillet over medium high. Once your skillet is hot and sizzling, start adding in your pork. BE CAREFUL! Your Pork will cook extremely quickly because it is so thin. Make sure you keep turning the pork and once both sides are no longer raw, remove from heat immediately.
- Serve with baby gem lettuce, rice and the apple-kiwi kimchi. Sprinkle with sesame seeds.
- 1/2 medium apple, julienned
- 1/2 cucumber
- 3/4 tbsp fish sauce
- 1/2 tsp minced garlic
- 3/4 tsp rice vinegar
- 1.5 tbsp Japanese pickled ginger, VERY FINELY sliced into threads
- 1/4 tsp salt (optional)
- 1 Zespri Sungolden kiwi
- honey, optional (depending on how sweet your kiwi, apples are)
- Take your cucumber and remove the mushy, inner core. Using only the harder outer flesh, slice into long thin strips.You want your cucumber to make the length of the apples.
- Combine your apples, cucumber, pickled ginger and add in the remaining seasonings excepts for the kiwi.
- Allow it to sit in the fridge to marinate while you prepare the pork.
- Just before serving, carefully take 2 sungold kiwis and slice into long thin strips. (obviously kiwifruit is more delicate so it doesn’t have to be perfectly thin or long, but just try your best)
- Carefully and gently mix the kiwifruit into your kimchi. Add more kiwis if you like – remember this is the key ingredient and notice there is no added sugar to this kimchi!
Note: The key to making this kimchi taste delicious is making sure that each fruit is sweet enough. If not please make adjustments or you can switch out others to replace the apple!
Zoe & Mia
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