I always fondly reminisce about living in Panama, but this particular winter I missed it, bad. Perhaps it was due to the 28 snow blizzards–just a guess, who’s to say? And now that spring is right around the corner, like everyone else at Fine Cooking, I’m getting antsy for warm weather and tropical fruit. One of my favorites has always been kiwi–I love the slightly sour taste and the crunchy seeds. And down in Panama, my fondness only grew.
But what would happen if I roasted them? (Something that would be very unPanamanian as ovens are strictly for storage use only; because really, who needs more heat down there?)
I was so glad I gave it a go because the result was better than I imagined: a tangy caramelized treat with a surprisingly indulgent texture. Because there’s no need to remove the skin of the kiwi, the edges become crisp and provide the perfect contrast to the soft inside–satisfying for those spoon diggers. And don’t worry, not only is the skin completely edible and delicious, it contains a lot of fiber, which we’re always seeking! Cut thicker slices for a softer inside and thinner for more crisp.
Pair these sweet gems with Greek yogurt, or for those who are looking for a fancier spin, mascarpone cheese drizzled with honey. My favorite is coconut Greek yogurt– ah yes, I can almost hear the palm trees rustling in the Caribbean breeze as I take a spoonful.
– 1 kiwi, scrubbed under running water and sliced into 1/4-1/2″ rounds
– 1 tsp. liquefied (warm) coconut oil
– 1 tsp. honey, plus more for drizzling
– Sea salt
– 5 oz. Greek yogurt (plain, vanilla, coconut, etc.) or mascarpone cheese
Heat the oven to 400 degree. On a cookie sheet lined with parchment paper, place the kiwi rounds with plenty of room. Combine the oil and honey and brush the mixture over both sides of the kiwi. Top each slice with a small amount of sea salt and stick in the oven for 30 minutes, flipping the rounds after 20 minutes.