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So summer is here and although we still in lockdown, what makes a seasonal, “healthy” dessert, you ask, well, fruit, of course, but specifically, two of my favorite summer fruits: kiwis and mangoes. There are many varieties of mangoes and kiwis. In fact, there is a new kiwi variety that has been imported into the US recently. It’s the Zespri sungold and the green. How did the hairy, green kiwi turn to the smooth, gold kiwi?
In 1904, Isabel Fraser, headmistress of the Wanganui Girls’ College, brought kiwifruit seeds back to New Zealand from her sister’s mission station in China’s Yangtze Valley. These seeds made their way to horticulturist, Alexander Allison.
In fact, the first kiwifruit vines were recorded as bearing fruit on Alexander Allison’s property, south of the girls’ college in Wanganui, the very next year. Proud New Zealanders, who themselves are affectionately referred to as “kiwis,” wanted to rechristen the fruit in recognition of New Zealand’s national symbol – the special brown-feathered Kiwi bird.1990s, Zespri began cultivating a new variety of kiwifruit, developed through our natural breeding program and run in partnership with New Zealand Plant and Food. This new yellow-fleshed gold variety was less furry than the green variety, with a sweeter, more tropical taste. this new golden variety tasted amazing, with a more balanced sweet-tropical taste than the original gold variety — and an even smoother skin!
I wanted a share a raw, vegan recipe for mango mousse cheesecake, which tastes so good and I swear, everything in it is good for you, well no white flour, no white sugar, no dairy and and gluten free
Ingredients
| 3/4 cup walnuts or almonds, 3/4 cup pitted dates 1/2 cup shredded coconut 1 tbsp maple syrup (base) 1 cup raw cashews (soaked overnight, rinsed and drained) 1/2 cup coconut cream 1/4 cup melted coconut oil 1/2 fresh lime juice 1 large ripe mango (I like the champagne variety) Kiwi or other fresh fruit to decorate ( https://www.zespri.com/shareasungold/r/DapiWx2Yq – You can use this link for a discount off these kiwi’s at your local grocery store |
| 1) Add walnuts or almonds with the coconut into a blender and mix for a minute. 2) Add the maple syrup, and process on low for 2 mins. 3) Press mixture into the tart tray and place in fridge to set for an hour. 4) Meanwhile, blend the remaining ingredients into the blender, until you get a smooth, creamy texture. 5) Pour onto the set base and place back in the fridge. 6) After an hour, when the top has set, decorate with fruit. 7) Use seasonal fruit and check out my video on how to create the mango rose for ideas. |
