How to eat green kiwi fruit How to eat green kiwi fruit

Green kiwi is a very nutritious fruit. Its flesh is usually green and contains a lot of vitamin C. Eating green kiwi can beautify your skin, lower blood lipids and blood pressure, and is very beneficial to your health. There are many ways to eat green kiwi. Below, we will share a few ways to let everyone know the delicious ways to eat green kiwi.

How to eat green kiwi fruit

Green kiwifruit is usually eaten raw. It tastes soft and sticky, full of fragrance and is especially delicious. You can first wash the green kiwifruit with water, then cut it in half with a knife, and eat it with a spoon. This method is very simple and you don't even need to peel the skin. However, it is not suitable for entertaining friends, but only for eating alone while watching TV.

How to eat green kiwi fruit

1. Kiwi and Tremella Soup

First, soak the Tremella in water, remove the yellow hard substance at the root, and crush the Tremella. Remove the skin of the kiwi and cut it into small pieces. Next, add water to the pot and put the Tremella in to boil. After the water boils, pour in the lotus seeds, turn to medium heat and simmer for an hour until it becomes gelatinous, add rock sugar, cook for a few minutes and then turn off the heat, then put the green kiwi in, stir well and you can eat.

2. Kiwi Sago

Add water to a pot and bring it to a boil. Add the tapioca pearls and cook over low heat for about 15 minutes. Stir while cooking so that they don't become mushy. When only a little bit of white hard core is left in the middle of the tapioca pearls, turn off the heat. Cover the lid and simmer for about 10 minutes.

Take out the tapioca pearls, put them in cold water to wash off the mucus, and then soak them in cold water. Repeat this step six times to remove the white core. Next, put the tapioca pearls in the refrigerator for half an hour. Peel the kiwi fruit, cut it into small pieces, add it to the tapioca pearls, mix well, and then add a little honey and mix well before eating.