When I presented this to my husband for a taste test, he looked at me quizzically and asked, “Shouldn’t you be cooking something hot?” Then he ate it and asked for a second plate. So why am I making a tropical fruit dish when it’s -18 degrees outside? Because somewhere in the world there are people on the beach running their toes through the piping hot sand sipping a daiquiri and though I may not be one of them, I can dream can’t I?
This could be served for breakfast, as a salad, or for dessert. The slightly sweet, cheesy dressing makes this dish quite diverse. This will also make a good Cooking for One recipe – just cut up one kiwi and refrigerate the unused portion of dressing.
Although I used a 2 to 1 ratio of feta to cream cheese, you can tailor this to your liking. I used a French feta, which is less salty and a bit creamier than the Greek or Bulgarian feta I use with watermelon salad. If you don’t like feta, just use cream cheese. Or reverse the ratios so you have double the cream cheese against the feta.
I know this isn’t one of my usual slimmed down, low(er) calorie recipes. But as long as you don’t drown the kiwi in dressing, you don’t need to feel too guilty!
Ingredient (serves 8)
8 ripe kiwi fruits
½ cup fresh pineapple (cut into small chunks and drained)
8 ounces feta cheese
4 ounces cream cheese
1 ½ tablespoons lemon juice
3 tablespoons honey
¼ cup chopped fresh mint
Directions
1. Place all ingredients except the kiwi and mint in a blender or food processor and mix until smooth. This makes about 2 cups of dressing.
2. Cut the skin off the kiwi and cut into ¼ inch slices (each kiwi yields about 6 slices).
3. Arrange the kiwi on a plate, pour ¼ cup of dressing over each serving and garnish with mint.
4. Serve chilled.
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