Every morning, after my lemon juice (see post October 27th ), I peel a kiwi; slice it into small, bit-size pieces; put those pieces into a lovely little bowl; take out a tiny silver fork and slowly, slowly eat the gorgeous green fruit.
Some friends and my daughter like to eat their kiwis like a soft-boiled egg, i.e. cut in half and scooped out with a little spoon. I, however, like to prolong the pleasure.
According to Claire — I think we can all be on a first name basis with my nutritionist since I can’t imagine my life without her and you’ll be hearing a lot from her — this is the best way to start the day. Trust me it makes up for the lemon.
Kiwis are super rich in vitamin C and also give us a nice fix of vitamin A and E as well as calcium, iron and folic acid.
Little known fact, or at least completely unknown to me: kiwis can be used as a meat tenderizer. Who knew? (Perhaps my lovely Australian friends Trisha and Julia?) If so, one of you can tell me if you just mash them up, spread them all over the meat and let the whole mess marinate.