Perfect for hot weather, this gluten-free shrimp noodle salad has a surprising ingredient: SunGold Kiwifruit!
[Disclosure: As a co-owner of The Recipe ReDux, I was compensated to co-manage this recipe contest with Zespri Kiwifruit. I also received free samples of Zespri SunGold kiwifruit mentioned in this post. Thoughts and opinions are my own.]
So, this recipe started out as a tiramisu and ended up as a noodle salad. Go figure.
But that’s because my mind was seriously racing with ideas when we found out that Zespri Kiwifruit was sponsoring a recipe challenge for our Recipe ReDux members featuring their new varietal – SunGold Kiwifruit.
SunGold kiwis are one of the fastest growing new fruits globally and are a natural cross between gold varieties of kiwifruit (non-GMO). Some more fun facts about the SunGold kiwi:
- It has smooth, hairless skin and yellow flesh (you can eat the skin!)
- It’s rich in Vitamin C and potassium and is a good source of Vitamin E
- It has a tropical flavor (to me tastes like cross between a sweeter green kiwi and a papaya)
- It’s in season June – October
And DYK that all kiwifruit contain actinidin – an enzyme unique to kiwifruit – which breaks down protein….which means, it makes for a terrific meat tenderizer! (Method: peel, mash and spread kiwifruit over cuts of meat for 10 – 15 minutes to tenderize then remove mashed fruit.)
All around I think kiwifruit is such a delicious yet underused fruit. You can use it an ingredient in so many ways you already use other fruits – everything from breakfasts to desserts.Cool off w. Vietnamese Noodle Salad w. Shrimp + SunGold @ZESPRIkiwifruit via @tspbasil #thereciperedux #AD Click To Tweet
So, I did start with dessert (that tiramisu) but then I was craving tacos. I considered making kiwi shrimp tacos because I love fruit salsa with tacos (still going to try this at some point) but ultimately I landed on this Vietnamese salad because of the HEAT people.
During these hot, hot months, I love the simplicity of Vietnamese cuisine and the cooling flavors of fresh mint, basil and cilantro. I ate this salad for two days straight during a heat wave.
The delicate sweet SunGold kiwi ending up being a delicious complement to the delicate herbs, noodles and shrimp – this is a recipe I know I’ll make again and again (especially in the heat of the summer.)
I’ll leave you with a few other cooking notes when using kiwifruit:
- If mixing with dairy, add kiwifruit to the dish right before serving as that actinidin also breaks down dairy proteins and can lead to curdling.
- Avoid crushing the seeds as it leads to bitterness (if pureeing in a smoothie, remove seeds first.)
- When adding to hot dishes, add right at the end as kiwifruit is delicate and breaks down easily.
Have you seen these SunGold kiwis yet in your store? How do you like to eat kiwifruit?
Check out all the creative recipes featuring SunGold kiwis below!