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This crisp, refreshing salsa is bursting with flavors of juicy Mega Kiwi, cool cucumber, tart lime, and spicy jalapeno.


Brie Glazed With Mega Kiwi


  • ½ cup dried cranberries

  • 2 tablespoons currants

  • 3 tablespoons dark brown sugar

  • 1/8 teaspoon cloves, ground

  • ½ teaspoon minced fresh ginger root

  • ¼ teaspoon allspice, ground

  • ¼ teaspoon dry mustard

  • ¼ cup plus 2 tablespoons water

  • 1 Mega Kiwi, peeled and chopped

  • 2 tablespoons pecan pieces

  • 1 small wheel of brie cheese




Place the cranberries, currants, brown sugar, cloves, ginger root, allspice, mustard and water in a medium saucepan. Cook gently over medium heat until the mixture comes to a boil. Reduce heat to low and simmer the mixture until the cranberries swell and the liquid thickens into a jam like consistency, about 8-10 minutes. Remove from heat and allow to cool completely. When cool, stir in the chopped Mega Kiwi and pecan pieces.

Preheat oven to 350°F. Place the whole brie on a parchment-lined cookie sheet. Spread with the cooled kiwi-cranberry marmalade over the top of the brie to coat the edges evenly. Bake in the preheated oven for 25-30 minutes, or until the brie round swells. Remove from the oven and gently slide the brie onto a cheese board or plate. Serve immediately with crackers.


Serves approximately 12

Anchor 1

Mega Kiwi Cucumber Salsa


  •  4 Mega Kiwi Diced

  •  2 Cups diced English cucumber

  •  1 jalapeño, seeded and diced

  •  4 scallions, minced (or green onion)

  •  Zest and juice of 1 lime

  •  1/2 teaspoon kosher salt

  •  1/4 teaspoon freshly ground black pepper

  •  1/4 teaspoon ground cumin

  •  2-3 tablespoons minced fresh cilantro

  •  tortilla chips



Combine the Mega Kiwi, cucumber, jalapeño, scallions or green onions, lime zest and juice, salt, pepper, and cumin in a medium bowl and toss to combine. Stir in the cilantro just before serving.

Anchor 2

Mega Kiwi Sherbert


  • ¾ cup sugar, divided

  • ¼ cup water

  • 2 egg whites

  • 3-4 Mega Kiwi

  • 1½ cups lemon-lime carbonated beverage

  • ¼ cup lime juice




Combine ½ cup sugar and water. Bring to boil; stir until sugar dissolves. Boil, covered, over medium heat 5 minutes. Beat egg whites until stiff; gradually add remaining ¼ cup sugar. Slowly pour hot syrup into whites; beat constantly until mixture has cooled. Pare and purėe Mega Kiwi to measure ¾ cup. Gradually beat lemon-lime beverage, kiwifruit purėe and lime juice into egg-white mixture. Freeze partially. Spoon mixture into chilled mixer bowl and beat with chilled beaters until mixture is light and foamy. Return to freezer and freeze until firm.

Makes about 6 servings.


Mega Kiwi Tomato Appetizer


  • Mega Kiwi peeled and sliced

  • Roma tomatoes sliced

  • 1 lb. Fresh mozzarella cheese sliced

  • 1/2 Red onion sliced

  • Sweet red pepper sliced

  • ½ cup Fresh parsley

  • 1-cup Parmesan cheese




Arrange sliced Mega Kiwi, tomatoes, cheese, onion and red pepper on a platter alternating slices and chill for at least 30 minutes.

Mega Kiwi with Prosciutto and Melon


  • Mega Kiwi peeled and sliced

  • Leaves romaine lettuce

  • ½ Honeydew melon peeled and sliced

  • 4 oz. Prosciutto thinly sliced

  • 2 oz. Fresh ginger root peeled and diced

  • 2 tbsp. Honey




On a large plate or serving tray, place lettuce leaves. Place alternating on top of lettuce honeydew slices and prosciutto until tray is full. Scatter ginger over melon and meat. Place Mega Kiwi around in a pattern to add color and flavor. Drizzle honey over all ingredients. Refrigerate for 1 hour. Serve chilled.

Mega Kiwi Fruit Pizza


  • 1 pkg.  Golden Sugar cookie mix

  • 8 oz.  Cream cheese (softened)

  • ¼ cup  Confectionary sugar

  • 1 tsp.  Pure vanilla or vanilla 

  • 3 each Mega Kiwi peeled and sliced

  • 1-1/2 cup  Fresh strawberries sliced

  • 1 cup  Canned mandarin oranges drained

  • 2 each  Bananas sliced




Spread cookie dough on a glass 10-1/2 inch cookie pan (better than metal but you can use metal also). Bake in a 350F oven for 13 to 15 minutes, allow cooling. In a bowl combine cream cheese, sugar and vanilla.  Spread over surface of cookie dough. Arrange fruit on cookie dough in alternating rings working from the outside in until cookie is covered - pour glaze over entire surface.  Place in refrigerator for 1 - 2 hours.

  • 3/8 cup  Sugar

  • 1-1/2 tsp.  Cornstarch

  • 3/8-cup  Water

  • ½ cup  Orange juice

  • 1/8 cup  Lemon juice


In a glass bowl heat sugar, cornstarch, water, orange juice, and lemon juice in the microwave for 3 to 5 minutes until slightly thick.


Mega Kiwi Watermelon Feta Salad


  • 3-4 lbs. seedless watermelon, rind removed, cut into 1-inch cubes

  • 4-6 whole kiwi fruit, peeled and sliced thick

  • 1/2-1 cup feta cheese, crumbled in large chunks

  • 1/2-1 cup fresh blueberries

  • 1/4 cup Walden Farms Sugar Free and Calorie Free Blueberry Syrup

  • 1-2 tablespoons balsamic glaze



  1. In a 1 cup measuring cup, add blueberry syrup and balsamic glaze. Stir until all is mixed well; set aside.

  2. In a large glass bowl, begin layering salad. Start with a layered of watermelon evenly arranged in the bottom of the bow.

  3. Second layered arranged kiwi slices evenly across the top of the watermelon. Lightly sprinkle feta cheese over the top.

  4. Continue layering watermelon, kiwi, and Feta until almost to the top of the bowl.

  5. Top the final layer with a cup of fresh blueberries. Drizzle with blueberry balsamic mixture. Serve immediately.

  6. Cook's Note: It is best to make only enough for how many you are serving with no leftovers. For personal preference, you can adjust the ratio of the balsamic glaze and the blueberry syrup.


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