The kiwi has the gift of surprising. Who would have thought that this little hairy fruit would have such a destiny in the orchards of our French producers? Having become essential in South-West agriculture, the Lot-et-Garonne kiwi is now enjoying a nice slice of success. Between those who love its tangy taste, those who seek its energy at lunch and those who adopt it after exercise, we all have a reason to say yes to it!
The kiwi, a trip without a glitch (or almost…)
Originally from China, the kiwi is a fruit that became popular after the development of its cultivation in New Zealand. A flagship product which owes its name to an emblematic animal resembling the fruit… the kiwi.
Established in Lot-et-Garonne for 60 years, it now places the department at the top of national production, neck and neck with Landes.
The benefits of Lot-et-Garonne kiwis
The kiwi also has a low calorie intake with a high content of water, fiber and nutrients including minerals such as potassium and calcium.
So many properties that make it an essential ally for maintaining good intestinal transit.
The Lot-et-Garonne kiwi in figures
- 1e place of Lot-et-Garonne on the national podium of kiwi producers
- 8e favorite fruit of the French
- 50% of production comes from Nouvelle-Aquitaine
- 1965 : date of the establishment of the kiwi in the South-West
- 87 tonnes of kiwis : this is what the French consume on average per year
Astonishing!
Kiwis are fruits that are very sensitive to spring frosts. Below 0°, producers trigger what is called sprinkling. This watering system allows the buds to be covered with a thin film of water which, when freezing, will release heat, and thus keep the kiwi fruit at a positive temperature. Fighting frost with frost, we had to think about it!
Where can I find my Lot-et-Garonne kiwifruit producer?
Coming to Val de Garonne without falling for the taste of kiwi: unthinkable! That’s good, there’s always a producer in your area
Kiwis in all its forms!
Kiwis from Lot-et-Garonne: 100% wise snacking
A non-guilty pleasure par excellence, kiwi and its green flesh can be eaten at will, wherever you go. Discover our gourmet and easy-to-take variations
- Breakfast : we love it jam, spread on crispy cereal bread. Good products to start the day off right.
- At snack : we adopt the fruit juice I apple-kiwi I for a nice “sweetness-acidity” balance. Enough to validate your 5 fruits and vegetables per day!
- After the effort : comfort, with a melting and welcome fruit paste.
- In the office : dehydrated producer kiwis to snack on at any time. Organic is even better…
Chef, the recipe!
Ice cream for the super fresh side, meringue for indulgence and kiwis for acidity: this summer we say yes to Vacherin pistachio and kiwis. Collect your fruit from a producer for even more flavor!
Season: Spring - Summer
Preparation time : 30 mn
Rest time : 40 mins + 1 night
For 4 people
Products of the day:
- 5 kiwis from France + 1 for the coulis
- 60 g icing sugar
- 1 egg white
- 250 g of mascarpone
- 25 cl liquid full cream
- 1 gousse de vanille
- 60 g sugar
- 100 g of shelled pistachios
- A large meringue or mini meringues
- 2,5 cl of green chartreuse (optional)
I'm going for it :
Step 1: Start by peeling the kiwis and cutting them into pieces to freeze them.
Step 2: Once the French kiwis are frozen, mix them with the icing sugar for 30 seconds, then add the egg white and mix for another 30 seconds.
Optional : Add the green chartreuse and mix one last time.
Step 3: Using an electric mixer, whip the mascarpone with the cream. Add the sugar and the granulated vanilla, then continue to beat until you obtain a firm cream.
Step 4: In a terrine lined with parchment paper, start by coating the base with mascarpone cream then arrange the meringue pieces or, for the mini-meringue option, place them side by side over the entire surface of the mold.
Step 5: Place the terrine in the freezer for 15 minutes before taking it out to add a layer of kiwi sorbet, and put the terrine back in the freezer.
Step 6: Meanwhile, crush the pistachios, cover with mascarpone cream and place back in the freezer for at least one night.
Step 7: For the coulis: peel and cut the kiwi and mix the fruit with a little water and sugar if necessary.
Step 8: When ready to serve, carefully unmold the Vacherin and sprinkle with crushed pistachios.
Step 9: Place a little coulis and a slice of Vacherin on the plates.
