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From: “Clearly Delicious” by Elizabeth Lambert Ortiz

Chunks of tropical kiwifruit blend with apple in this exotic pickle. Very light cooking in a mildly peppered syrup ensures the texture of the fruits are preserved. Try the pickled kiwi as an unusual cooling accompaniment to hot curries.

8 kiwifruit, total weight about 1 1/2 lb.

1 t. green peppercorns, in brine

1 t mustard seeds

2 1/3 C clear unsweetened apple juice

1 C sugar

2/3 C white wine vinegar

2 large crisp eating apples

Peel the kiwi. Cut each fruit lengthwise into quarters, then cut each quarter crosswise into thirds. Rinse the peppercorns in a small sieve. Drain and pat dry. Lightly crush the peppercorns and mustard seeds. Set them aside.

Put the apple juice and wine vinegar into a saucepan and bring to a boil. Add the sugar and stir over low heat, with a wooden spoon, until it has completely dissolved. Simmer, without stirring, for 10-15 minutes or until the syrup is slightly reduced.

Peal and quarter the apples, then cut out and discard the cores. Cut the flesh into pieces the same size as the kiwi.

put the apple pieces, crushed peppercorns and mustard seeds into the saucepan with the syrup. Stir gently to mix being careful not to break up the apple.

Bring the mixture to a boil, and simmer, stirring occasionally, for 2 minutes. Add the kiwi and simmer for 2 minutes longer or until the fruits are just tender when pierced with a sharp knife.

Spoon the fruits and syrup into warmed sterilized jars, to within 1/8-inch of the tops. Seal the jars and label. Keep in a cool dark place for 1 week before using to allow the flavors to develop. Makes about 1 quart.