Kiwi recipes - Our favourite kiwi recipes so you can make the most out of your organic kiwi

kiwi fruit recipes

Here's a collection of kiwi fruit recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index! To find out about our kiwi producers and order yours click here.

Grilled Lamb Chops with Pear and Kiwi Salsa
Kiwi Fruit Bread
Chicken and Kiwi Wraps
Kiwi Pavlova
Kiwi and Yoghurt Ice-Lollies
Kiwi and Strawberry Salad
Kiwi Muffins

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Grilled Lamb Chops with Pear and Kiwi Salsa

Also lovely with diced lamb; marinated and skewered with vegetables like onions, peppers and courgettes. Serves 4.

• 3 tablespoons honey
• 2 tablespoons soy sauce
• 2 tablespoons cognac or brandy
• 3 garlic cloves, minced
• rack of lamb or loin chops, enough for 4 people
• 2 pears, cored and diced
• 3 kiwis, peeled and diced
• optional: 3 tablespoons dried cranberries or cherries
• 1/2 onion, minced
• juice of one lemon
• optional: 2 tablespoons chopped fresh mint or basil

Whisk 1 tablespoon honey and the soy sauce, cognac, garlic and coriander together in a baking dish. Add the lamb and turn to coat. Cover and refrigerate overnight. Combine the remaining salsa ingredients (including 2 tablespoons of honey), and let stand for 30 minutes, tossing occasionally. Sprinkle the lamb with salt and pepper, and barbecue or cook under the grill. Serve over basmati rice, topped with salsa.

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Kiwi Fruit Bread

This recipe was given to us by one of our customers, Pam Holton, who says it has a nice tang to it and is a wonderful way to use up any kiwis that you have left at the end of the week.

• 1/4 cup liquid honey
• 1/3 cup vegetable oil
• 1 egg
• 1&1/2 cups wholewheat flour
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup raisins
• 1 cup chopped walnuts
• 1 cup kiwifruit pulp ( about 3 or 4 kiwis)

Beat the honey, oil and eggs well. Sift the flour, spices and bakng powder and salt and add to oil mixture. Lightly stir in remaining ingredients. Spoon into an 8-inch oiled loaf tin and bake at 350°F / 180°C for 40-45 minutes and allow to cool before serving.

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Chicken and Kiwi Wraps

A delightful blend of flavours! Serves 2

• 3 kiwi fruits, peeled and diced
• 1 or more of the following, diced: cucumber, red onion, beetroot, sweet pepper, or tomato
• 1 tablespoon lime juice or lemon juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 pinch crushed red chilli flakes
• 1 teaspoon vegetable oil
• 200 g boneless skinless chicken breast
• 2 flour tortilla wraps
• 1 handful shredded lettuce or spinach leaves
• 1 handful shredded mozzarella or other light cheese

Combine the kiwi, vegetable, and citrus juice in small bowl and set them aside. Combine the cumin, salt, chilli and oil, then rub the mixture onto the chicken, and grill or bake until it is cooked through and the juices run clear. Remove from pan and slice thinly. Quickly warm up the flour wraps, one at a time, in a large, dry pan over medium heat. Put them on some plates and divide the chicken slices between the two. Top with the kiwi mixture, lettuce and cheese, roll up and serve immediately.

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Kiwi Pavlova

This meringue dessert is surprisingly easy and always a hit! The secret is to add the toppings just before serving. Serves 4

• 4 egg whites (at room temperature)
• 200 g caster sugar
• 1 teaspoon white wine vinegar
• 1 tablespoon corn flour o 240 ml double cream
• 1 1/2 tablespoons granulated white sugar
• 1 teaspoon vanilla extract
• 3 kiwis, peeled and thinly sliced

Preheat your oven to 130°C, 250°F, gas 1/2. Place a rack in the centre of the oven. Line the baking sheet with baking paper and draw an 18cm (7”) circle on the paper. Using a whisk, beat the egg whites until they hold soft peaks. Add the caster sugar, 1 tablespoon at a time, and continue to beat until the meringue holds stiff peaks. Gently fold in the vinegar and corn flour. Gently mound the meringue inside the circle, smoothing the edges down. Bake for 1 hour. Turn off the oven, open the oven door, and let the meringue cool completely in the oven. The cooled meringue can be made 2 days ahead, and stored in a cool place in an airtight container. Just before serving, whisk the cream until soft peaks form. Sweeten with the sugar and vanilla, and mound into the centre of the meringue. Arrange the kiwis on top and serve.

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Kiwi and Yoghurt Ice-Lollies

Use ice-lolly moulds to make these. You can very the amounts of each ingredient to your taste.

• Peeled and chopped up kiwi
• Some water, or apple or grape juice
• Some yoghurt, any flavour, or plain

Start by dropping a few little pieces of kiwi into each ice-lolly cup. Then add a little yoghurt to each cup. Pour in some water or juice until the cup is almost full. Put the sticks, or tops, on each cup and freeze until they are hard.

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Kiwi and Strawberry Salad

Ok, this isn’t really a recipe – but more a mingling of two of the summer’s most delicious, and nutritious (both are packed with vitamin C) fruits. Serves 1.

• 1 kiwi
• 1 handful (about 7 smallish) strawberries

Peel the kiwi, cut into 1cm slices, halve. Trim the green tops from the berries, slice in halve. Arrange in a bowl and enjoy the simple taste of summer.

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Kiwi Muffins

It may surprise you to know that Kiwi fruit grows like weeds in certain parts of Italy. And we get stinging nettles...

This recipe make about a dozen muffins using a muffin tray or you could cook them in six buttered ramekins, serve them with cream and call them "Kiwi Puddfins!"

Makes 12

The wet:

• 1 egg
• ½ mug of milk
• 2 tbsp olive oil


The dry:

• 1½ mugs of plain flour
• 1 tbsp baking powder
• 1 tsp salt
• ½ mug of sugar, plus a little to sprinkle on top
• 1 tsp cinnamon, plus a little extra to sprinkle on top


The rest:

• ½ mug of peeled and chopped kiwi fruit
• Butter, for greasing
• Semolina, for dusting optional

Preheat the oven to 220°C/425°F/gas7.

Combine all the wet ingredients in one bowl. Combine all the dry ingredients in another and then nice and gently mix the two together. Fold through the chopped kiwi fruit.

Lightly grease a muffin tray with butter (or you could use soufflé ramekins), then dust with semolina. Spoon in the mixture, filling each hole about half-full. Sprinkle over a little more sugar and cinnamon and bake in the oven for about 25 minutes.

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