Forget strawberries, this summer stock up on luscious and juicy kiwis. The fruit makes for a heavenly topping for tarts, cakes and even salads. You know a dessert is exotic when there are slivers of fresh kiwi spread on its top. But it is a lesser-known fact that the fruit contains a substance called 'actinidin', which has a lytic effect on foods, meaning it can tenderise other foods such as salads and meat, and is a cause of 'latex allergy' (which often manifests with itching in the mouth for those who are allergy sensitive). Avers Chef, DC Bhatt of Cabannas, Tivoli Grand Hotel, "It is generally a good practice to add kiwi fruit just before serving, to prevent actinidin from overly tenderising other foods." He goes on to suggest some interesting ways you can serve the kiwi fruit. - Kiwi fruits can be eaten as is, scooped or cut in slices. - The peel contains many nutrients, and can be eaten once the hairy bits have been removed by soft brushing. - Kiwi fruits add an exotic tropical feel to salads, try it! - A delicious combination can be made out of yogurt, strawberries and kiwi fruit. You can also add bananas and pineapples. - Chicken and fish can be served with a sauce made with sliced kiwi fruit, pineapple and orange. - You can make a lip-smacking chilled soup out of blended cantaloupe and kiwi! Should you need more consistency you can add yogurt. - Fruit tarts can be decorated and enhanced with kiwi fruit slices. Here are some of Chef Bhatt's signature kiwi fruit delicacies you can try out at home. Kiwi fruit Jam Ingredients 3 cups sliced kiwi fruit 1 cup pineapple juice 1 packet pectin 4 cups sugar A large saucepan Sterilised jars Method Pour the kiwi fruit, pineapple juice and pectin in the large saucepan. Start heating the mixture, and slowly add sugar, stirring vigorously, until dissolved. Bring the kiwi jam to a boil. Keep stirring carefully and remove the occasional foam with a spoon. After 5 minutes, turn off the flame and let the jam set for about 20 minutes. Pour the jam into a sterilized jar, leaving about 1/4 inch free, and cork it. A slightly sour variation can be made by adding 2 tablespoons of fresh lemon juice! Kiwi fruit sorbet Ingredients 1 cup water 1/2 cup granulated white sugar 1/2 cup light corn syrup 4 kiwis, peeled and quartered 1/3 cup lime juice 1/2 teaspoon fine-grated lime zest Method Place water, sugar, and corn syrup in a heavy saucepan. Bring to a simmer over medium, stirring constantly, until sugar is melted and the mixture is clear, about 2 minutes. Remove from heat and set aside to cool. Place the kiwi fruit and lime juice in the bowl of a food processor fitted with metal blades. Process until pureed. Pour into a bowl and stir in sugar mixture and lime zest. Transfer to a shallow metal pan and freeze for about an hour just until firm but not rock hard. Scoop the kiwi fruit sorbet into a chilled bowl and whip with an electric mixer until light and fluffy. Place the bowl back in the freezer for another 2 hours until firm enough to scoop and serve. Kiwi Cheesecake Filling 500 gm cream cheese, softened 2 cups ricotta cheese, drained 1 cup sour cream 1-1/2 cups granulated sugar 5 eggs 3 medium kiwis, peeled and pureed 1/2 cup flour 2 Tablespoons fresh lime juice 1 Tablespoon vanilla Decoration 3 medium kiwis, peeled and sliced thin 1/2 cup apricot preserves (125 ml) Preparation Preheat oven to 350 degrees. Prepare pan: lined with parchment paper. Method to make the filling In a large mixer bowl, beat cream cheese, ricotta, sour cream, and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Stir in kiwi puree, flour, lime juice, and vanilla. Pour into prepared cheesecake pan. Bake in preheated oven for 55 to 65 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating. Method to make the decoration Place sliced kiwis on top of the cheesecake. In a small saucepan, bring apricot preserves to medium heat. Press through a sieve. Brush on top of kiwis. This will keep the fruit looking fresh. Tips To drain ricotta, place a fine mesh strainer over a bowl, place the cheese in the strainer and let stand for at least an hour or overnight in the refrigerator. When purchasing fresh kiwis, make sure they are firm like a ripe tomato. Use fresh lime juice as bottled lime juice can have a metallic taste. Kiwi fruit chutney Ingredients 1 tbsp olive oil 1 tsp garlic (minced) 1 tbsp fresh ginger (chopped) 1/3 cup onion (chopped) 1/2 tsp curry powder 1/4 tsp dried red pepper flakes 5 kiwi fruit (peeled, diced, divided) 1 banana (peeled, diced) 2 tbsp orange juice 2 tbsp lime juice 2 tbsp malt vinegar 2 tbsp brown sugar 1 tbsp fresh cilantro leaves (chopped) 1 tbsp fresh mint leaves (chopped) Method Combine all ingredients and put the mixture in a saucepan. Boil it gently for an hour until thick and soft. Stir it occasionally. Cool it and transfer into a sterilized jar. Kiwi fruit chutney is ready. It complements finger foods well.