Chefs Get Creative with Kiwi


ZESPRI Kiwifruit used the PMA Foodservice Conference in Monterey, California, as a forum to inspire kiwifruit menu creativity.

High-profile chefs including Rick Bayless, chef-restaurateur and PBS TV Host; William S. Bloxsom-Carter, Playboy Mansion executive chef; and Robert Danhi, educator and author, demonstrated their ZESPRI Kiwifruit recipes as part of the “Get Cooking” segment of the program. At the Foodservice Produce Expo, Chef Andrew Mayne, executive chef of Stanford University Catering, presented kiwifruit menu items at ZESPRI’s booth.

Using green and gold kiwifruit as their inspiration, the chefs devised dishes designed to showcase kiwifruit’s taste, color, and tropical appeal. Chef Mayne focused on savory applications in Kiwifruit Jicama Salsa with Chipotle Aioli and Kiwifruit Gastrique as a condiment for Sharp Cheddar. At the “Get Cooking” showcase, the chefs concentrated on the sweet side of kiwifruit with “Mojito” Fruit Ice Pops (Bayless), Panna Cotta with Kiwifruit and Blueberries, Carrot Jus (Bloxsom-Carter), and Coconut Pudding with Green and Gold Kiwifruit and Blueberries (Danhi).

At the ZESPRI booth, expo attendees learned what sets New Zealand’s kiwifruit apart: The ZESPRI System offers comprehensive quality control. ZESPRI growers helped create the system and continue to perfect it. From seed to shelf, ZESPRI Kiwifruit receive premium treatment.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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