31 Best Kiwi Recipes to Make

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Prawn and Avocado Salad with Golden Kiwi

Prawn and Avocado Salad with Golden Kiwi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT25M · Yield: [‘4’, ‘4 people’]

Deliciously sweet with a shot of zing, Prawn and Avocado Salad with Golden Kiwi is a perfect meal for one, two or ten! The honey sweetness of golden kiwi paired with fresh prawns; buttery avocados tossed together with tangy red shallot vinaigrette creates contrast but a delectable balance.

Ingredients

• 400 g Tiger prawns (cooked (shrimp))
• 4 gold kiwi fruit
• 2 avocado
• ½ lemon
• 1 bunch radish
• 1/4 bunch cilantro ((coriander))
• 1 red shallot
• 2 tbsp olive oil (extra virgin)
• 2 tbsp red wine vinegar
• salt (to taste)
• pepper (to taste)

Instructions Salad

1. Deshell pre-cooked prawns (shrimp).
2. Peel and cut gold kiwi fruit into rounds. Then cut round slices in half.
3. Cut avocado into cubes, place in a small bowl and squeeze lemon juice to stop the avocado from going brown.
4. Wash and rinse radishes well. Trim the stalks and then thinly slice from top to bottom.
5. Wash cilantro (coriander) leaves well and roughly chop.

Salad Dressing

1. Peel red shallot and chop finely.
2. Then mix all ingredients extra virgin olive oil, red wine vinegar and red shallots in a small bowl or shake well in a mason jar.
3. Add salt and pepper to taste.

Assembly

1. In a large mixing bowl, place prawns, golden kiwi fruit, radish, avocado and half cilantro (coriander) together. Add red shallot vinaigrette and mix together.
2. Scoop dressed salad into a large serving bowl.
3. Scatter remaining coriander to serve.

2. Kiwi Banana Smoothie

Kiwi Banana Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 ripe bananas
• 4 kiwifruits, peeled
• 2 cups Greek yogurt
• 2 cups cold milk
• 4 tablespoons honey or maple syrup
• 8–12 ice cubes

Instructions

1. 1. Peel fruit and place in blender with yogurt, milk, and honey.
2. 2. Add ice and blend on high until smooth and creamy.
3. 3. Add more liquid if needed to reach desired consistency; serve immediately.

3. Winter Fruit Salad

Winter Fruit Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT80M · Yield: [’10’, ’10 Servings’]

This winter fruit salad recipe is a fresh and healthy dish to make during the colder months. In-season winter fruit is tossed in a simple honey lemon dressing to keep it from browning. A great side dish for the holidays!

Ingredients

• 3 clementines (peeled & separated)
• 2 pears (chopped into ½” pieces)
• 1 pineapple (chopped into ½” pieces)
• 2 pounds kiwis ((about 10) peeled, sliced and cut into halves or fourths)
• 2 apples (chopped into ½” pieces.)
• 1 pomegranate (seeded)
• 2 Tablespoons Honey
• 3 Tablespoons Lemon juice

Instructions

1. In a small bowl, whisk together honey and lemon juice.
2. In a large bowl, combine the prepared fruit, saving about ¼ cup pomegranate seeds for garnishing.
3. Drizzle the dressing over the fruit and stir until it’s evenly distributed.
4. Transfer to a serving bowl and garnish with pomegranate seeds.
5. Cover and chill for 1 hour, then serve.

4. Kiwi Juice

Kiwi Juice Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 servings’]

This kiwi juice recipe makes an excellent drink to start your morning or give you an energy boost during the day.

Ingredients

• 20 oz kiwi (sliced)
• 1 tbsp lemon juice
• 2 fl oz celery juice
• 3 tbsp sugar (optional)
• 2 cups ice
• 2 tbsp mint leaves

Instructions

1. Add 20 oz kiwi sliced, 1 tbsp lemon juice, 2 fl oz celery juice (and sugar to your taste, 3 tbsp maximum) to the blender.
2. Blend kiwi in a blender. Transfer the mixture to a large pitcher. Use a wooden spoon to stir until all the sugar is dissolved.
3. Serve over ice. Garnish with mint leaves.

5. Green Smoothie Popsicles

Green Smoothie Popsicles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘8’, ‘8 popsicles’]

If you like green smoothies you’re going to love these Spinach Smoothie Popsicles. They’re packed with a whole serving of vegetables (though you’d never be able to tell from their creamy, sweet taste!)

Ingredients

• 1 cup milk
• 1 cup fresh spinach
• ¼ cup parsley
• 1 large banana
• 2 large kiwis
• 2 Tbsp honey
• 1 Tbsp grated fresh ginger

Instructions

1. Blend milk, spinach, and parsley until smooth. Add in the banana, 1 kiwi, honey, and ginger. Blend until smooth then taste, adding more honey if needed.
2. Peel and slice the remaining kiwi, placing a slice or two into each popsicle mold.
3. Pour in the green smoothie to fill each mold, then freeze until hard (at least 6 hours)
4. Remove popsicles from the freezer and run them until warm water for a few seconds to loosen them up.

6. Pineapple Kiwi Mint Smoothie

Pineapple Kiwi Mint Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Total: PT2M · Yield: [‘1’, ‘1 serving’]

This pineapple kiwi mint smoothie is like a taste of the tropics with every sip.

Ingredients

• 1 cup cubed pineapple
• 1 kiwi
• 5-6 mint leaves
• 1/2 cup coconut milk
• 3 ice cubes

Instructions

1. Combine all ingredients in a blender and blend until smooth.

7. Tropical Fruit Salad with Coconut and Lime

Tropical Fruit Salad with Coconut is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’, ‘8 servings’]

This Tropical Fruit Salad is chopped fresh tropical fruits tossed with lime juice and coconut flakes. There’s no added sugar and it’s a refreshing summer side dish or brunch option!

Ingredients

• 2 cups fresh pineapple (about half a pineapple, cut into chunks)
• 2 mangos (peeled and cut into chunks)
• 1 medium papaya (peeled, seeded and cut into chunks*)
• 4 kiwi fruit (peeled and cut into chunks)
• 2 medium bananas (peeled and sliced)
• 2 limes (juiced)
• 1/2 cup coconut flakes (optional)

Instructions

1. Place the fruit in a large bowl. Add the lime juice and toss gently to combine.
2. Serve immediately topped with the coconut flakes and enjoy!

8. Sweet Tart Fruit Salad

Easy Tropical Fruit Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4 cups’]

Bring a little spring sunshine into your day with this easy tropical fruit salad. Quick to make, super versatile, and full of antioxidants. You’ll fall in love with its sweet, tart taste!

Ingredients

• 1 cup sliced strawberries (tops removed)
• 1 cup sweet cherries (pitted and cut in half)
• 1 cup chopped kiwi (about 2-3 kiwis)
• 1 can mandarin orange slices (preferably, in fruit juice, not syrup or 1 cup of fresh orange segments with pith removed.)
• 1 tablespoon fresh lime juice
• 1 tablespoon your favorite sweetener or mandarin orange juice (maple syrup, brown sugar, agave, etc., optional)

Instructions

1. Wash and dry all of the fruit, except the canned oranges.
2. As you prepare the fruit, you can add the pieces directly to the mixing bowl.
3. Peel the kiwi, cut into small chunks.
4. Open up the can of mandarin oranges and drain (you can keep the juice to add to the fruit salad instead of the lime juice and sweetener, if you wish). If using fresh oranges, follow this tutorial on how to get pith-free segments.
5. Take the top off of the strawberries and slice.
6. Pull the stems off the cherries, take out the pits, and slice in half.
7. Cut the lime in half and squeeze one tablespoon of the juice right into the bowl.
8. Stir the mixture well and taste.
9. For a sweeter fruit salad, add one tablespoon (or to your liking) of a natural sweetener. Mix again.
10. If not serving immediately, place the bowl covered in the fridge for up to a day or two. Before serving, let the fruit come to room temperature, if possible.

9. Kiwi Chia Pudding

Kiwi Chia Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup chia seeds
• 2 cups unsweetened almond milk (or milk of choice)
• 2–3 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 2 kiwis, peeled and diced (for topping)
• Optional: additional fresh fruit for topping

Instructions

1. 1. In a bowl, whisk chia seeds, milk, vanilla, and honey until combined.
2. 2. Let stand 5–10 minutes; whisk again to break clumps, then refrigerate at least 4 hours or overnight.
3. 3. Spoon into four serving cups; top with diced kiwi and any additional fruit.

10. Strawberry Kiwi Popsicles

Strawberry Kiwi Popsicles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Yield: [‘8’, ‘8 popsicles’]

So light and refreshing, who would pass up on these strawberry kiwi popsicles!

Ingredients

• 1 lb fresh strawberries, (washed and trimmed)
• 1 lb fresh kiwi, (skin removed)
• 2-4 tbsp. simple syrup, (optional)

Instructions

1. Note: Simple syrup is made by combining equal parts of granulated sugar and water in a small saucepan. Cook over medium heat until sugar has dissolved completely (no need to boil!) Allow to cool completely.

Popsicles

1. Add the strawberries to a food processor. Puree until smooth. Strain through a sieve to rid of the seeds. Mix in some simple syrup if desired.
2. Add the kiwis to a clean food processor and puree until smooth. Strain through a sieve to rid of the seeds. Mix in some simple syrup if desired.
3. Layer your popsicles as you desire in popsicle molds (get creative here!) Place into freezer and wait until frozen.

11. Dehydrated Kiwi

Dehydrated Kiwi Chips In Air Fryer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT270M · Total: PT280M · Yield: [‘1’, ‘1 Bag’]

The ultimate guide to dehydrated kiwi in the air fryer. If you want to make air fryer kiwi chips and have a dehydrator setting on your air fryer, then this is dedicated to you.

Ingredients

• 6 Medium Kiwis
• Ninja Foodi
• Ninja Foodi Dehydrator
• Mandolin

Instructions

1. Chop the ends off your kiwis and get rid of any bad bits.
2. Use a mandolin to slice your kiwis into medium slices.
3. Get out your dehydrator accessory and load up the shelves with sliced kiwi. Start at the bottom and work your way up and clip each shelf into place as you do it.
4. Once the dehydrator is full then load into the Ninja Foodi. Place the air fryer lid down on the Ninja Foodi and set it to the dehydrator setting.
5. Dehydrate for 4.5 hours at 55c/130f or until the kiwi is fully dried out and resembles classic fruit chips. Then load into an airtight plastic container or snack bag and store in a cool place for 1-2 years.

12. Immunity Boosting Smoothie Bowl

Immunity Boosting Smoothie Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’, ‘1 smoothie bowl’]

This immunity-boosting smoothie recipe is filled with good-for-you ingredients to help keep you feeling your best during cold and flu season

Ingredients

• 1 cup frozen mango
• ½ cup Greek yogurt
• ¼ teaspoon fresh ginger
• ¼ cup orange juice
• ½ cup spinach
• 1 teaspoon chia seeds
• 1 kiwi, peeled and sliced
• 1 tablespoon chopped almonds

Instructions

1. Blend all ingredients until smooth. Pour into a bowl and add toppings, if desired.

13. Kiwi Walnut Bread

Kiwi Walnut Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT60M · Yield: [‘8’, ‘8 slices’]

This Kiwi Walnut Bread has a sweet nutty flavor to it. A great bread recipe if you have ripe Kiwi Fruit on hand.

Ingredients

• 2 Cups All Purpose Flour (sifted)
• 1/2 Cup White Sugar
• 2 Tsp Baking Powder
• 1 Tsp Baking Soda
• 1/2 Tsp Salt
• 1 1/2 Cups Kiwi (chopped)
• 3/4 Cup Walnuts (chopped)
• 1 Egg (beaten)
• 1/4 Cup Unsalted Butter (melted)
• 1 Tsp Vanilla Extract
• Cream Cheese (softened for serving)

Instructions

1. Preheat oven to 350°F. Grease and flour a loaf pan and set aside.
2. In a large mixing bowl, sift the all purpose flour with the sugar, baking powder, baking soda and salt.
3. Fold in the kiwi fruit and walnuts. Mix till combined. Add egg, melted butter and vanilla extract. Stir until just blended. Pour the mixture into the prepared pan.
4. Bake for 45 minutes, or until a toothpick comes out clean.
5. Let the bread cool in the loaf pan for 5 minutes, then remove to a wire rack to cool completely.

14. Strawberry Banana Kiwi Smoothie

Strawberry Banana Kiwi Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT5M · Yield: [‘1’, ‘1 smoothie’]

Add a strawberry banana kiwi smoothie to your day! It’s easy, healthy, & made with almond milk, Greek yogurt, & high quality protein powder!

Ingredients

• 1 cup unsweetened almond milk
• ½ cup frozen strawberries
• ⅓ cup frozen banana
• 1 kiwi (skin optional)
• 2 tbsp chia seeds
• ¼ cup plain Greek yogurt
• 1 cup fresh spinach (optional)
• 1 scoop strawberry or vanilla protein powder

Instructions

1. Add the almond milk, strawberries, banana, kiwi, chia seeds, Greek yogurt, and spinach (if using) to the blender.
2. Blend on high for about a minute, until smooth. Add the protein powder, and pulse until mixed in.
3. Sip and go!

15. Mini Vegan Fruit Tarts with Puff Pastry

Mini Vegan Fruit Tarts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [’10’, ’10 mini tarts’]

These beautiful mini vegan fruit tarts are so easy to make and customize you’ll turn to them often. They are foolproof for those who are a bit shy when it comes to baking. Play around with the fillings and the toppings and find your favorite!

Ingredients

• 1 pack puff pastry sheets
• 1 kiwi
• 5-6 strawberries
• 1 nectarine
• 2 tablespoons maple syrup
• ¼ cup walnuts
• 1 teaspoon cinnamon (to taste)
• 2 tablespoons pomegranate seeds
• dark chocolate shavings (to taste)

Instructions

1. Heat the oven to 375 degrees F.
2. Cut the puff pastry sheet into squares, about 2 inches x 2 inches (but you can make them as big as you’d like—and in any shape your desire). Cut as many squares as tarts you want to prepare. This amount of ingredients will make approximately 8-10 tarts depending on their size, in three different flavors.

Flavor 1:

1. Slice the strawberries and place them in a bowl with one tablespoon of maple syrup. Let them sit for about 10 mins. Place the maple syrup soaked strawberries on top of the pastry dough squares, centered in the middle of the tart.

Flavor 2:

1. Peel and slice the kiwis into rounds or half-rounds (about 1/4 inch thick) and arrange them on top of the pastry dough.

Flavor 3:

1. Slice the nectarine and fan them out on top of the pastry dough. Sprinkle cinnamon on top.
2. Bake the tarts for 15 mins.
3. When you take them out of the oven, let them cool for a few minutes and then sprinkle the nectarine tart with chopped walnuts, the strawberry one with chocolate shavings, and the kiwi ones with pomegranate seeds.
4. Serve and enjoy!

16. Kiwi and Orange Popsicles

Kiwi and Orange Popsicles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 kiwis, peeled and chopped
• 2 cups fresh orange juice
• 1 tablespoon honey or sugar (optional)
• 4 popsicle molds or cups with sticks

Instructions

1. 1. In a blender, puree kiwis with orange juice until smooth; blend in honey if desired.
2. 2. Pour mixture into four popsicle molds; insert sticks.
3. 3. Freeze 4–6 hours or until solid.

17. Kiwi Jam

Kiwi Jam is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Yield: [’16’, ’16 tablespoons’]

Easy small batch kiwi jam recipe. The perfect way to use up ripe kiwi and make a fun new jam!

Ingredients

• 6 kiwi (whole ripe kiwis, pealed and chopped (roughly 2 cups worth of fruit))
• 1 cup granulated sugar
• 1 tsp powdered pectin
• 1 tbsp lemon juice (or juice of about half a lemon)

Instructions

1. Begin by adding all ingredients into a saucepan, stirring to combine and coat the fruit in sugar.
2. Place over a medium heat and cook, stirring occasionally, until the sugar is dissolved.
3. Raise the heat slightly and continue to cook as the mixture boils. Stir regularly and cook until the mixture reaches 218°F (103C) on an instant read or candy thermometer.
4. Remove from the heat and decant into a heat proof jar or a shallow baking pan (see note). Allow to cool before serving.

18. Kiwi Feta Salad with Basil Oil

Kiwi Feta Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’, ‘6 servings’]

This kiwi feta salad is my most summery, fresh-tasting, delicious salad ever! If you’ve never had kiwi as part of a savoury dish before, this is the place to start.

Ingredients

• 10 g fresh basil
• 50 ml extra virgin olive oil
• 1 tsp lemon ((juice))
• pinch salt and black pepper (to taste)
• 3 fresh tomatoes
• ½ whole cucumber
• ½ avocado
• 4 golden kiwis (or green kiwis)
• 25 g Greek feta cheese

Instructions Make the basil oil

1. Put the fresh basil, olive oil and lemon juice in a food processor. Blitz until you have a dressing with only small flecks of basil leaf remaining.
2. Taste and season with salt and pepper. Transfer to a jar and store in the fridge.

Make the salad

1. Slice all your salad items along the top into thin slices. This helps show off the natural beauty of the inner fruit. Leave the skin on kiwis – it’s soft and delicious – or peel it off if you prefer.
2. Arrange the tomato slices on a large serving platter.
3. Follow with the cucumber slices. I placed them in between each tomato slice to give a pretty alternating effect.
4. Lay on the avocado slices.
5. Finish by arranging the kiwi slices in the middle of the platter as the sweet and smooth star of the show.
6. Drizzle the whole platter with a few teaspoons of basil oil.
7. Finish by crumbling the feta on top and scattering with more black pepper to taste.

19. Kiwi Coconut Milk Chia Pudding

Kiwi Coconut Milk Chia Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT10M · Total: PT1480M · Yield: [‘6’, ‘6 people’]

This easy recipe for delicious Kiwi and Coconut Milk Chia Pudding is perfect for brunch, an afternoon snack or a posh dessert! Featured on the Shangri-La Toronto’s “Guilt-Free” Afternoon Tea, this kiwi chia seed parfait tastes creamy and indulgent, yet is high in fiber, healthy omega-3 fatty acids, antioxidants and nutrients. It’s also vegan and gluten-free!Coconut Chia Tapioca Pudding features three components, a kiwi jelly, coconut pudding and fresh kiwi with coconut. It’s best served in clear glass verrines or dessert bowls to showcase its delicate layers.

Ingredients

• 750 grams coconut water
• 100 grams tapioca (small pearl )
• 250 grams coconut milk
• 100 grams sugar (white)
• 2.5 grams coconut extract (optional )
• 20 grams chia seeds (whole )
• 500 grams kiwi juice
• 4 grams agar
• 2 drops green food colouring (optional )
• 400 grams kiwifruit (diced)
• 50 grams coconut (shredded )
• edible flowers

Instructions Chia Pudding Layer

1. Hydrate the chia seeds with water (5 times the volume) overnight.
2. Soak tapioca pearls in cold water for at least one hour
3. Bring coconut water and sugar to a boil.
4. Gently strain tapioca pearls and add to the boiling coconut water.
5. Stir for 8-10 minutes or until the pearls are translucent.
6. Add coconut milk and let sit overnight.
7. The next day, thin tapioca if needed with coconut water so you can stir it. Fold in drained, soaked chia seeds.

Kiwi Jelly Layer

1. Bring kiwi juice, agar and green food colouring ( if using) to a boil.
2. Stir all ingredients together and let cool slightly.
3. When kiwi jelly has cooled, carefully scoop a small amount into the bottom of the dessert verrines or bowls. Place in refrigerator for one hour to cool.
4. Set aside remainder to be used as additional layer for the pudding.

Assembly

1. Add the tapioca coconut milk chia pudding mixture to the top of the set kiwi jelly in each verrine or parfait glass.
2. Warm the remaining kiwi jelly slightly if it has set and layer it on top of the coconut chia pudding, smoothing with the back of a spoon.
3. Chill for at least one hour.
4. Garnish with finely diced ripe kiwi, shredded coconut and flower petals.
5. Serve immediately.

20. Healthy Fruit Salad with Honey Lemon Dressing

Healthy Fruit Salad with Honey Lemon Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [’10’]

This Healthy Fruit Salad with honey lemon dressing is the perfect combination of classic tastes, textures, and colors!

Ingredients

• 1 lb fresh strawberries (hulled and sliced)
• 1/2 fresh pineapple (peeled, cored and cubed (2 1/2 cups))
• 1 mango (peeled and diced)
• 3 kiwis (peeled and sliced)
• 2 cups grapes (halved)
• 4 mandarins (peeled and segmented)
• 2 cups blueberries
• 1 cup raspberries
• 1 lemon (zest of)
• 2 tbsp fresh lemon juice (from one small lemon)
• 2 tbsp honey

Instructions

1. Wash and drain well strawberries, grapes, blueberries, raspberries and lemon. Then peel the pineapple, kiwi, mango and mandarins. Slice all the fruit into bite-sized pieces and place in a large mixing bowl.
2. In a small bowl, whisk together lemon zest, lemon juice and honey.
3. Drizzle the honey lemon dressing on top of the fruit salad, gently toss everything together, and enjoy!

21. Fruit Watermelon

Fruit Watermelon (TikTok Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Yield: [‘4’, ‘4 people’]

TikTok Fruit Watermelon with chunks of strawberries, kiwi and blueberries wrapped inside a cool clear gelatin dessert, great to slice and enjoy for summer.

Ingredients

• 1 watermelon (personal sized)
• 1 pound fresh strawberries (quartered)
• fresh blueberries (washed)
• fresh raspberries (washed)
• 2 boxes unflavored gelatin (each box is 1 oz. each, unflavored gelatin (1 box has 4 packets inside))
• 1 cup white sugar
• 2 cups water
• 2 cups boiling water

Instructions

1. Make sure you have a place in your refrigerator for a 9×13 pan.
2. Cut the watermelon in half. Use a spoon to hollow out the inside and place the watermelon in a bowl to eat later or use for another recipe.
3. Drain the juice from the watermelon shell.
4. Add strawberries, blueberries, raspberries and kiwifruit in each watermelon half. Do this in layers.
5. Add a handful of each fruit and then begin to repeat layers. This way the items are mixed up.
6. Place the watermelon into a 9×13 pan and if necessary, tuck loosely crumpled pieces of foil around the watermelon to keep it level, or from tipping over.
7. Add gelatin, sugar and 2 cups water a large bowl with a spout. Mix well. Let stand for 5 minutes. Mix again.
8. Add 2 cups boiling water and mix until completely dissolved.
9. Pour into watermelon until full.
10. Place in the refrigerator and refrigerate 4-6 hour or overnight.
11. Remove from refrigerator and cut into slices and serve.
12. Serve uneaten watermelon slices covered in the refrigerator

22. Kiwi, Mango, and Pineapple Smoothie

Kiwi, Mango, and Pineapple Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup pineapple chunks
• 1 cup mango chunks
• 2 kiwis, peeled
• 2 cups Greek yogurt
• 2 cups coconut water (or regular water) or milk
• 2 tablespoons honey (optional)
• Ice cubes as needed

Instructions

1. 1. Combine pineapple, mango, kiwis, yogurt, and coconut water in a blender.
2. 2. Add honey and ice; blend until smooth.
3. 3. Adjust sweetness or thickness with more liquid; serve immediately.

23. Kiwi Raspberry Chia Pudding

Delicious Kiwi Raspberry Chia Pudding Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3/4 cup of fresh washed raspberries (mashed (a few raspberries left whole for topping))
• 1 Kiwi – peeled and sliced
• 1/4 cup Chia seeds
• 1/2 cup of Milk (Almond milk may also be used)
• 3 Tablespoons Vanilla yogurt (Plus 3 more Tablespoons for mixing with kiwi)
• 2 Tablespoons of organic honey

Instructions

1. Mix the Chia seeds with 1/2 cup of Milk, 3 Tablespoons of Yogurt, and 1 Tablespoon of honey, and fill about 1/3 of the container, and place in refrigerator to set.  (Overnight for best results)
2. Chop the Kiwi into small pieces and mix Kiwi, 3 Tablespoons of vanilla yogurt, and 1 Tablespoon of honey until blended. Mix in the mashed raspberries and pour on top of the Chia pudding, top with a few whole raspberries,  Enjoy!

24. Tropical Kiwi Crumble

Tropical Kiwi Crumble is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT45M · Total: PT75M · Yield: [‘4’, ‘4 ramekins’]

This kiwi crumble is unlike any crumble you’ve had before. Made with gold kiwi, toasted coconut & cardamom, it’s bursting with tropical flavours.

Ingredients

• 1/2 cup all purpose flour
• 1/2 cup packed brown sugar
• 1/4 tsp ground cardamom
• 1/4 tsp salt
• 1 cup rolled oats
• 1/2 cup cold unsalted butter (cubed)
• 4 pcs Zespri Sungold kiwifruit (approximately 1 3/4 cups, cut in half, scooped out and roughly chopped)
• 1 tbsp granulated sugar
• shredded coconut (toasted)
• sliced almonds (walnuts, or any nut of your choice) (toasted)
• vanilla ice cream (optional)

Instructions

1. Preheat oven to 350F. Set 4 ramekins on a baking sheet covered with parchment paper and set aside (see note).
2. In a small bowl, combine 1/2 cup flour, 1/2 cup sugar, 1/4 teaspoon cardamom, 1/4 teaspoon salt and 1 cup rolled oats.
3. Add the 1/2 cup cubed butter and using your hands, combine the butter into the flour mixture until the mixture becomes lumpy and crumbly (pieces the size of chickpeas are OK); don’t over mix. Set aside.
4. In another bowl, mix 1 3/4 cups kiwifruit with 1 tablespoon granulated sugar.
5. Evenly divide your kiwifruit into your 4 ramekins. Press the kiwis gently to the bottom.
6. Then evenly divide your crumble to top the kiwis.
7. Bake for 30-45 minutes or until the tops are golden brown and the juices are bubbling.
8. Take out of the oven and sprinkle with toasted coconut and almond. Cool slightly, top with ice cream then serve.

25. Green Apple, Kiwi, Spinach Juice

Green Apple Spinach Juice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: 4

This refreshing spinach juice recipe is packed with nutrients and natural sweetness from green apple, kiwi, and lemon. Perfect for a morning boost or post-workout refreshment!

Ingredients

• 6 ounces Spinach
• 1 Green Apple
• 1 Kiwi
• 1 small lemon
• 3 stalks Celery
• 1 Cucumber
• 3 sprigs Fresh Mint

Instructions

1. Wash and dry the spinach, green apple, kiwi, lemon, celery, cucumber, and mint to remove any dirty, surface pesticides, or other contaminants. Here is my preferred method for washing produce when making this spinach juice blend. (Use code GOODLIFEKATIE for 15% off Branch Basics Products)
2. Cut any large items into smaller pieces so that they easily fit through the chute of your juicer.
3. Add all of the ingredients to the juicer and process according to the manufacturer’s instructions.
4. Divide this Green Apple, Kiwi, Spinach Juice between 4 glasses filled with ice and serve immediately for the most nutritional value.
5. Unused portions of this green apple, kiwi, and spinach juice should be covered and refrigerated and consumed within 24 hours for optimal flavor and nutrient content.
6. Shake or stir this spinach juice before serving as the ingredients will settle and separate over time.

26. Fresh Fruit Popsicles with Watermelon, Coconut Milk, and Kiwi

Fresh Fruit Popsicles with Watermelon, Coconut Milk, and Kiwi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT330M · Yield: [’10’]

These fresh fruit popsicles are as tasty as they are beautiful! Layered with watermelon, kiwi, and coconut milk, they are fun and easy to make, delicious, and even kid approved! Made with monk fruit sweetener for a lower calorie treat.

Ingredients

• 3½ cups watermelon (cubed and seedless)
• 2 Tablespoons lemon juice
• 4 Tablespoons granulated monk fruit (divided – 2 T for the watermelon, 1 T for coconut milk, and 1 T for the kiwi)
• 2 Tablespoons chocolate chips
• 1 cup coconut milk (full fat)
• 6 kiwi (peeled and roughly chopped)

Instructions

1. Juice one lemon. You will need two Tablespoons. Set it aside. Take out the seeds from your watermelon if it isn’t seedless.
2. Add the seedless watermelon, lemon juice, and two Tablespoons of the monk fruit to a blender. Blend until well pureed.
3. Carefully pour the blended watermelon into ten popsicle molds. Fill each about two-thirds of the way full.
4. Add the chocolate chips to each mold. You might need to push down and place the chocolate chips with a popsicle stick. You only need a few chips in each popsicle to give the appearance of “seeds”.
5. Place popsicle sticks in each mold. Depending on your mold, you might have a lid to help hold the popsicle sticks in place. See notes for a suggestion if you don’t.
6. Place in the freezer on a level spot and freeze for 2-3 hours or until firm.
7. Once the watermelon layer is frozen, prepare the coconut milk later by whisking together the coconut milk and one Tablespoon of monk fruit.
8. Pour the coconut milk into each mold on top of the frozen watermelon.
9. Return to the freezer and freeze for one hour.
10. Prepare the kiwi layer by peeling the kiwis and roughly chopping them.
11. Put the peeled and chopped kiwi into a blender along with the one Tablespoon of monk fruit. If your kiwi is especially sweet, you might want to use less. Blend until the kiwi is pureed.
12. Remove the popsicles for the freezer and pour the kiwi layer on top.
13. Return to the freezer for one final hour.
14. When the popsicles are fully frozen remove from the freezer. You may need to run a little warm water on the outside of the mold to ease them out.

27. Pineapple Kiwi Salad

Pineapple Kiwi Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

Make a bowl of pineapple kiwi salad for your next summer picnic. Fresh juicy pineapple and kiwi are coated in a sweet honey lime dressing and topped with crunchy toasted coconut.

Ingredients

• 1/4 cup shredded coconut
• 1 large fresh pineapple
• 4 kiwis
• 8-10 fresh mint leaves
• 2 limes
• 2 tablespoons honey

Instructions

1. In a skillet over medium-low heat, add shredded coconut. Cook, stirring frequently, until coconut is lightly browned, about 3-5 minutes. Remove from heat and set aside.
2. Cube pineapple and place into a large bowl. Slice each kiwi in half, then use a spoon to separate the fruit from the peel. Slice into bite size pieces and add to your bowl. Gently roll your mint leaves up together, thinly slice (julienne), and add to the bowl.
3. In a separate bowl, zest and juice both limes. Add honey and whisk to combine. Pour over fruit and toss to coat. Cover and store in the refrigerator until ready to serve.
4. Just before serving, sprinkle toasted coconut over fruit salad.

28. Mango Kiwi Breakfast Quinoa

Mango Kiwi Breakfast Quinoa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘2’, ‘2 servings’]

This mango kiwi breakfast quinoa is a healthy and fun way to change up breakfast.

Ingredients

• 1/2 cup uncooked quinoa (any color will do)
• 1 cup water
• 1/2 cup chopped kiwi
• 1/2 cup chopped mango
• 2 tablespoons unsweetened shredded coconut
• 2 tablespoons pecans
• 1 cup almond milk (or any milk of choice)

Instructions

1. Place quinoa and water in small saucepan and bring to a boil. Cover and simmer until water is all absorbed. (you can use any liquid here. Cooking it in orange juice would be great too!)
2. Once quinoa is cooked, divide into bowls and top with mango, kiwi, pecans and coconut.
3. Pour almond milk into bowl and enjoy.

29. Golden Kiwi Muffins

Golden Kiwi Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1/2 cup mashed golden kiwifruit (from about 2 kiwifruits)
• 1/2 teaspoon vanilla extract

Instructions

1. 1. Preheat oven to 375°F (190°C) and line four muffin cups or grease them lightly.
2. 2. In a small bowl, whisk together the flour, sugar, baking powder, and salt.
3. 3. In another bowl, whisk milk, oil, egg, kiwifruit, and vanilla until smooth.
4. 4. Add the wet ingredients to the dry ingredients and stir just until combined; the batter will be slightly lumpy.
5. 5. Divide the batter evenly into the four muffin cups, filling about 3/4 full.
6. 6. Bake 18–20 minutes, or until a toothpick inserted into the center comes out clean.
7. 7. Let muffins cool in the pan for 5 minutes, then transfer to a rack to finish cooling.

30. Gold Kiwi Salad with Tangelo Granita

Gold Kiwi Salad with Tangelo Granita is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1440M · Cook: PT5M · Total: PT1445M · Yield: [‘4’, ‘4 people’]

Fruit salads aren’t just cut up fruit in a bowl! We love adding a bit of pizzazz and we make no exception of this Gold Kiwi Salad. The sublime tangelo granita is not only easy to make at home but makes for the best summer dessert!

Ingredients

• 8 tangelos
• 8 cardamom pods
• 1 cup caster sugar
• 8 gold kiwi fruit
• 6 passionfruit

Instructions Granita

1. Juice the tangelos. Strain the tangelo juice into a small saucepan to remove all the seeds.
2. Crush the cardamom pods to release the flavours. Add the cardamom pods into the small saucepan of tangelo juice. Put on medium heat and then slowly stir in the caster sugar.
3. Turn off the heat once the sugar has dissolved. Leave it to the side and allow it to cool.
4. Pour the mixture through a strainer to remove all the cardamom pods, into a baking dish and place it in the freezer.
5. After 2 hours, remove from the freezer and with a fork, scrape the frozen granita to make ice crystals.
6. Place it back in the freezer and repeat this process 2 hours later.
7. Leave the granita in the freezer overnight.

Fruit Salad

1. Cut off the ends of the gold kiwi fruit and peel them.
2. Cut them into small cubes and place them into a small mixing bowl.
3. Cut the passionfruit in half and scoop out the pulp and place in a separate mixing bowl.

Assembly

1. The best way to serve this is in glasses with stems.
2. Bring out the granita from the freezer and loosen up the icy crystals with a fork.
3. Place the kiwi fruit into the glass.
4. Place the passionfruit pulp on top of the kiwi fruit.
5. Place the granita on top of the fruit.
6. Serve immediately.

31. Kiwi Collagen Agua Fresca

Kiwi Collagen Agua Fresca is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘8’, ‘8 servings’]

Fresh and flavorful, this Kiwi Collagen Agua Fresca is hydrating, delicious and fun to serve!

Ingredients

• 6 whole kiwi, (peeled, in chunks)
• 8 cups filtered water OR coconut water, (or you can mix both)
• 8 pk Vital Protein Collagen Peptides
• 1/4 cup fresh lemon juice

Instructions

1. Place kiwi chunks and water/ coconut water* or half of each in a blender and work it for about 30-50 seconds, or until there are no longer kiwi chunks. 
2. Pour kiwi water in a jar. Add in Vital Protein Collagen Peptides, lemon juice and stir to combine.
3. Serve immediately or refrigerate for up to 2 days. 

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.