Kiwi fruit can be used in drinks, salads and a variety of dishes. Top chefs from across the country tell you how.

Summer means mangoes; only the rare ones opt for the Kiwi. Extremely rich in vitamins, flavonoids and minerals, Kiwis contain much more Vitamin C than oranges, as much potassium as bananas and a good amount of beta-carotene. Its high fibre content helps control sugar levels.

Apart from the nutritional aspect, Kiwis with their slight sour taste can enhance the flavour of drinks, salads and many dishes. They seem to be a favourite of many chefs, as one discovers a repertoire of dishes based on kiwis. Here are some recipes from top chefs.

Kiwi Cheese Cake

By Vijay Malhotra, Executive Chef, ITC Windsor Bangalore

Serves 8


Gelatine 20 gm

Breakfast sugar 100 gm

Egg yolk 30 gm

Cream cheese 250 gm

Kiwi puree 250 gm

Whip cream 200 gm

Lime juice 5 gm

Kiwi (for garnish) 1

For biscuit base

Marie biscuits 100gm

Melted butter 50gm

Method: Soak gelatine in just enough water. Make sabayon by whisking together sugar and egg yolk on double boiler and cook till the custard coats the back of the spoon or ladle, add dissolved gelatine. To the above mixture add cream cheese and kiwi puree, mix well but lightly, after this gradually add in the whipped cream and lime juice. Mix well. Pour over prepared biscuit base, refrigerate for two hours. Remove and serve garnished with kiwi wedge and a chocolate cigar.

To make the base, crush the biscuits, add melted butter into it and mix well. In a baking tray place a 12” cake ring and add the base mixture into it and bake for 5 min. Cool and refrigerate till the time of use.

Kiwi and Ricotta Torte

By Chef Nazir Ahmed, The Park, New Delhi


Ricotta 750 gm

Mascarpone 150 gm

Icing sugar 120 gm

Eggs 3

Egg white 3

Sweet paste as required

Method: Line the tart moulds with the sweet paste and bake them to almost 50%. Grate cheese and mix all the listed ingredients to the grated cheese. Now fill this mixture in the half baked sweet paste. Put the molded sweet paste along with the mixture back for baking. Bake till done at 180 degree Celsius.

Cumin fried chicken with Kiwi salsa

By Executive Chef, Krishan Pal Singh, 400: Asian Stonegrill Lounge, New Delhi


Chicken breast 200 gm

Orange 100 gm

Garlic 20 gm

Cumin10 gm

Whole egg 1

Refined flour 40 gm

Salt and pepper to taste

Lemon juice10 ml

Corn flakes 50 gm

Parsley 14 gm

Mix greens 40 gms

Balsamic dressing 15 ml

Orange aioli 50 ml

Oil for frying

Method: Marinate chicken breast in orange juice, garlic, cumin, salt and pepper. Beat the egg, put flour and seasoning in it, end up making it batter. Dip the chicken breast in the batter, crumb with corn flakes. Deep fry the chicken in medium heat till it gets light brown in colour. Serve hot with Kiwi salsa, mix greens touched with balsamic dressing and Kiwi wedges

For Kiwi Salsa


Kiwi fruit 1

Tomato 1 large

Jalapeno pepper 1 large

White onion 1 small

Lime juice 1 tbsp

Olive oil 2 tbsp

Cilantro 1 bunch

Salt a pinch

Chipotle Pepper A pinch

Method: Roughly chop Kiwi, tomato and jalapeno pepper and keep aside. Add fine chopped onion, lime juice olive oil and chopped cilantro with above mixture. Add salt and chipotle pepper to taste.

Kiwi and Mint Salad With Raspberry Vincotto

by Vishal Atreya, Executive Sous Chef, The Imperial Hotel, New Delhi


Kiwi 2

Lettuce 60 gm

Mint leaves 5 gm

Honey 15 ml

Raspberry 20 gm

White wine vinegar 10 ml

Salt 2 gm

Pepper 1 gm

Olive oil 30 ml

Method: Wash and clean the lettuce leaves and soak in chilled water for about 10 minutes. Wash and clean the mint leaves. For the dressing, blend 10 gm of raspberry with the vinegar, salt pepper, olive oil and honey.

Peel the kiwi and cut into 8 segments. Drain the water from the lettuce and shake dry. Mix the mint leaves with the lettuce leaves. Keep some aside for garnish. Add the kiwi segments to the lettuce and mix the dressing to the bowl and stir thoroughly. Garnish with mint leave and the remaining raspberry. Serve immediately.

Creamy Kiwi-Apple-Lemon Cooler

By Chef Rashna Elavia, The Leela Kempinski Mumbai

Preparation Time: 15 minutes

Freezer Time: 1 hour

Serves 4 people


Lemons 2

Apples 3

Kiwis 4

Granulated Sugar 1/4 cup

Low-fat Milk (or skim) 1 1/4 cup

Chopped Fresh Mint (optional) a handful

Method: Peel and slice 2 kiwis. Cover the bottom (and sides) of four individual dessert bowls (prettiest when glass).Peel other 2 kiwis, apples, and lemons. Remove apple and lemon seeds. Put in food processor or blender and reduce to a purée with milk and sugar. Pour this mixture into serving bowls, over the kiwi slices and put in freezer for one hour. Before serving, sprinkle mint over top.

Chef's Tip: This dessert is especially pretty when served in glass bowls or glass cups. If you don't have any, you might want to put the kiwi slices on top, where they will be visible.

Vietnamese Basa

By Chef Shamsul Wahid, Smoke House Deli, New Delhi


Basa fillet 1

Lemon juice- of one lemon

Olive oil 30 ml

Butter melted 1 tbsp

For potatoes

Potato 1 large

Saffron 2 strands

Mustard 1 tbsp

Dill chopped 10 gm

Shallots chopped 2

For wasabi emulsion

Mayonnaise 2 tbsp

Wasabi powder 1/2 tsp

Lemon juice 1/2 lemon

For the sauce

Kiwi 1

Pink peppercorn 15gms

White wine 60ml

Sugar 1 tsp

Lemon juice a dash

Broccoli 2 florets

Asparagus 5

Method: Marinate the fish with salt, pepper, lemon juice, dill and keep aside. Place two pieces of Asparagus across the breadth of the fillet and make a roll length wise. Bake for 15 min at 160 degrees Celsius.

To make the sauce: In a pan add white wine and pink peppercorn and sugar and reduce till it becomes syrupy. Make a puree of half of the puree of the kiwi and cook in the sauce for two minutes. Set aside to cool and adjust seasoning. Chop the rest of the kiwi and add to the sauce. Refrigerate.

For the wasabi emulsion: Mix mayonnaise and wasabi. Adjust seasoning add Lime juice. Refrigerate.

For the potatoes: Cut the potatoes into desired shape and cook in saffron water along with salt and pepper. Let the potatoes cool. In a bowl add mustard chopped dill and chopped shallots and dill mix well. Once cool add the potatoes to the mixture. Serve chilled.

To assemble: Sauté the broccoli and remaining asparagus with some oil salt pepper and white wine. Place at the centre of the plate. Place the cooked basa fillet on top. Assemble the potatoes on the side. Put the wasabi emulsion on top. On top of the wasabi add the kiwi sauce. Place the potatoes on the side.

Kiwi Cosmopolitian

By Vimal Verma, Hyatt Regency, Delhi


Fresh whole kiwi (without skin) 1

Vodka 45 ml

Tripple sec 15 ml

Lime juice a dash

Sugar syrup a dash

Ice cubes 10- 12

Garnish: 1 slice of kiwi

Glass used: Margarita (with sugar rim)

Method: Blend all the ingredients together with ice in a mixer till it freezes and pour in a margarita glass. Serve chilled and frozen.

Keywords: Kiwi fruit