I love sorbet, especially freshly churned sorbet on a hot summer’s day. When thinking of a new way to serve kiwifruit with the pav I decided, hey, why not make kiwifruit sorbet. I had heard that freezing fruit and then blending it in a food processor with some sugar and water was an easy way (with good results) to yield sorbet, so I decided to give it a whirl.
Kiwifruit are awesome but like most good things there are some pitfalls. It is known for its calcium oxalate content which forms very sharp and nasty crystals, which is why sometimes kiwifruit creates a sharp tingling sensation on your tongue, in severe cases where people have a reaction to it, it can create symptoms as found in anaphylactic shock. So beware if you are trying this fruit for the first time eat a small portion first to determine if you are one such individual. People with kidney disorders and gall bladder problems should avoid eating it all together due to its oxalate content.
The other interesting aspect to this fruit is the enzymes it contains, which are known protein tenderizers. It’s for this reason you should only cut it right before serving, otherwise it will break down not only itself but anything else that it might be in close proximity to. It is an awesome addition to salads, both sweet and savoury, just remember to add it right before serving or it’ll make everything go soggy!