Kiwano
KIWANO.
INTRODUCTION

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The kiwano belongs to the family of the Cucurbitaceous ones, which includes numerous and varied fruits, generally big and of very hard crust, like the watermelon and the melon. It is in fact a wild, very aromatic and tasty fruit. Also it is known like "horned or wild cucumber".




ORIGIN AND VARIETIES


Although it comes from New Zealand, his cultivation has extended also Brazil and Israel.

HIS BEST EPOCH

It matures during the whole year, therefore we can have the kiwano in any epoch.

CHARACTERISTICS

It forms: it is similar to a cactus but of living colors, with covered rind of beefy thorns and pulp gelatinous and replete with pips.

Size and weight: it has a length of approximately 10 centimeters. His approximate weight is 200 grams.

Color: the color of his skin, thick and not eatable, it is yellow and with orange motes. The pulp has a glassy green color, replete with small pips.

Flavor: his flavor is sour and refreshing simultaneously, it is alike the cucumber.


HOW TO CHOOSE IT AND TO PRESERVE IT


It must present neither damages nor bruises.


Under pressure with the finger, it must be appreciated that it is slightly soft and his skin, of dark orange color. We will have to preserve it in a fresh place and not in direct contact with the light of the sun, or in the least cold part of the icebox to delay his deterioration.



NOURISHING PROPERTIES


His majority component is the water.


It is a fruit of very low caloric value, since scarcely it contains carbohydrates, proteins and fats.


He emphasizes his potassium content. The potassium is a mineral necessary for the transmission and generation of the nervous impulse and for the normal muscular activity, it intervenes in the water balance inside and out of the cell.




AS REGARDS THE HEALTH
Low in calories and with a scarce nourishing contribution, it gets together with other fruits that enrich it in tones and nutrients, by what his consumption is adapted for the children, the young people, the adults, the sportsmen, the pregnant women or nursing mothers and the biggest persons.

For his scarce contribution caloric value and wealth of potassium, his consumption is recommended to the whole population and, especially, to those who carry out slimming systems or take diuretics that eliminate potassium and to the persons with bulimia, to fulfill the losses.

Also, for his low carbohydrates content, wealth in potassium and under sodium contribution, they turn out to be very advisable for those persons who suffer from diabetes, arterial hypertension or complaints of blood glasses and heart.

His potassium content, it will have to be born in mind by the persons who suffer from renal insufficiency and who need of diets controlled in this mineral.





CURIOSITIES
Due to his appearance he is met also like "horned or wild cucumber".


HOW TO PREPARE IT

It is possible to take only the native or accompanying to diverse plates of meat or fish like garrison or like ingredient in salads.

For his fresh consumption, it is cut by the half longitudinally and with a spoon there is extracted the pulp that we will have to sift to eliminate the pips.

If a delicate tone wants to be added to the flavor of the kiwano, there can be added juice of lime, cream and brandy or brandy.

Likewise, it combines well with juice of lime and orange.











GELATINE OF PASSION FRUIT AND KIWANO

4
30'
minimum

Ingredients

- 4 passion fruits
- 3 kiwanos medium
- 150 grams of sugar
- 1 orange juice glass
- 1/4 liter of dry wine
- 7 gelatine sheets
- 40 milliliters of orange liquor

To boil the pulp of the passion fruit, the sugar and the orange juice during 2 ó 3 minutes. To strain the miscellany and to add the wine up to obtaining half a liter. To soften in lukewarm water the gelatine sheets. To drain and to remove well the previous miscellany. To allow to cool and next, to put it in a mold. When it cools down, to cut to dice the miscellany. To extract the pulp of the kiwanos with a teaspoon, opening them longitudinally. To reserve halves of the rinds of kiwano. To mix the pulp with the gelatine dice. To refill the kiwano rinds with the miscellany and to spray on her the orange liquor and to serve.



 
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