Golden Lump of Nutrition

A moistened green kiwi is a particularly popular fruit to people who lost their appetite. The Gold Kiwi began to be imported from New Zealand this year.

The Gold Kiwi produced in the land of purity, New Zealand, was firstly introduced to Korea last year. But it has drawn a popularity in Europe and Japan for a long time with its peculiar taste and ample nourishment. One can easily peel out its skin because a Gold Kiwi has not much hair, and it has two times sweeter taste than a green kiwi.

It is also very good for pregnant women who are likely to suffer from the anemia, since it contains follic acid. It is worthwhile to recommend it to children, because it also contains glutamic acid, which accelerate the secretion of the growth hormones, arginine, and inositol which is a vegetable-hormone. The simplest way to eat is to cut in half and to eat with a spoon.

Because the Gold Kiwi with a beautiful color and high sugar content can be matched with any kind of food, one can cook a wonderful dish with just a little bit of additional material.

Kiwi and meringue (serving for 4 people) = One can cook the meringue by mixing the albumen of 11 eggs, a spoonful of lemon juice, a little bit of salt, brown sugar of 550 g in a mixer for 10 minutes with a foam maker. After putting it on a bread grill by one spoonful amount, one can drill a hole at the center and toast them at 120 degree for one and half hours. Cream and honey should be shaken until a little peak will be formed, and four Gold Kiwis should be cut by an edible size. Put the meringue on a plate and cover it with butter and honey-cream, and then put the kiwis on top of them. Now a dish of delicious-looking `kiwi and meringue is completed. Pour the crushed kiwi on the side of the dishes and it looks even better.

Kiwi and salmon (serving for 4 people) = Slice two Gold Kiwis by the size of 5 mm, and put together with ginger, scallion, salt and lemon juice. Marinate the sliced salmon of 5mm size with scales and bones removed, with a half spoonful of olive oil, and scallion for 20 minutes. After pre-heating the oven at 160 degree, bake a Bacquette bread until it gets crispy after spreading olive oil. After leaving the bread until it gets cold, serve the dish with the salmon and kiwis.

Lee Dong-Young argus@donga.com