Some years ago, at our old house, we planted a couple of Kiwi plants. There was a nice warm south-west facing wall (- well it belonged to the neighbour’s shed, but they gave us permission) just asking for something to be grown against it. We were particularly amused to buy kiwi fruit plants as our friends from New Zealand had just left, and these plants need a boy and a girl plant if you want fruit. We had a fine time, giving them the same names, laughing cos the boy was slow to get going.. you get the idea..
Of course they never fruited. Years went by, no fruit. Oh no, not until the very autumn we left did it manage its first fruit, each year doing a bit better. The plants have swamped the neighbour’s shed, and the only pruning that went on was hacking it back enough to find the door. This year a good harvest. No one wanted the fruit, so the ex-neighbour picked it and gave it to us, and so now I can say we have grown our own kiwi fruit.
Not just any kiwi fruit (cue advert music), these are hand picked, organically grown, negligible food miles (especially when compared to the ones that are shipped from the other side of the world!) kiwi fruit. They are also a tad small and under-ripe, but never mind that.
The problem is.. we are not that mad keen on kiwi fruit in this family. We liked them well enough when we planted the plants, but in the interval before the fruit arrived we got overwhelmed with them by a certain organic fruit and veg box scheme. Each week the fruit box would have a mountain of kiwi fruit.. we soon got very bored of them.. trying them in different ways, smoothies.. ice-cream etc until finally, realising that kiwis would always be delivered, I cancelled the box. But by then the damage was done.
So what to do with our magnificent kiwi harvest? it would seem a shame to waste them.
So I made a chutney, designed to fit in the same place as a mango chutney with a curry. I didn’t write down the recipe ( who knows when next I shall have kiwi fruit to preserve), but chopped them up , added apple juice (our own home pressed, natch!) sugar, mustard seeds and finely chopped onion. Then cooked them down until looking like chutney.
I’m not sure how well it will keep, but it tastes well enough not to be hanging around long.