Sift flour with sugar, baking powder, baking soda and salt into a large bowl. Add kiwifruit and walnuts, and mix well. Add egg, butter and vanilla. Stir until just blended. Pour mixture into a greased and floured 9 x 5 x 3-inch loaf pan. Bake in a preheated oven at 350 degrees for one hour or until a wooden toothpick inserted near the center of the loaf comes out clean. Let the bread cool in the pan five minutes, then place it on a rack to complete cooling. Serve in thin slices spread with softened cream cheese.
In large, heavy kettle heat fruit for 3 minutes. Add pectin and mix well. Place on high heat and stir until mixture comes to a hard boil. Add sugar all at once. Bring to full rolling boil that can not be stirred down. Boil hard for 1 minute. Remove form heat and quickly skim off foam. Pour at once into hot sterilized 1/2 pint jars and seal. Process in boiling water bath 5 minutes. Make 8 cups. Uncooked jam has a brighter green color and a fresher kiwifruit taste than cooked jam. It must be stored in the freezer or refrigerator.
KIWIFRUIT FREEZER JAM with liquid fruit pectin
1 1/4 cups of peeled kiwifruit, crushed
4 cups of sugar
2 tablespoons lemon juice
1 pouch (liquid) fruit pectin
Thoroughly crush fruit in large bowl. stir in sugar and let set 10 minutes. Measure lemon juice into small bowl, add pectin and stir well. Stir into fruit and continue stirring for 3 minutes. Ladies' into containers with tight fitting lids, washed and scalded. Cover at once with lids. Let stand at room temperature for 24 hours, then store in freezer. Small amounts may be kept in refrigerator up to 3 weeks. Makes about 4 1/3 cups.
KIWIFRUIT JAM with powdered fruit pectin
2 cups peeled kiwifruit, crushed
4 cups sugar
1 box (1 3/4 ounce) powdered fruit pectin
Thoroughly crush fruit in large bowl. Stir sugar into fruit, mixing thoroughly. Let set 10 minutes. Mix 3/4 cup water and pectin in small saucepan. Bring to a full boil and let boil 1 minute, stirring constantly. At once stir into fruit and sugar mixture and continue stirring 3 minutes. Ladle into containers leaving 1/2 inch head space. Use 1-to-2-cup glass or rigid plastic containers with tight fitting lids, washed and scalded. Cover at once with lids, and let stand at room temperature 24 hours. Store jam in freezer. Small amounts may be kept in refrigerator up to weeks. Makes 4 3/4 cups.
KIWIFRUIT JELLY
4 pounds kiwifruit to make 3 1/2 cups juice
1/4 cup water
5 cups sugar
1 box (1 3/4 ounce) powdered pectin
Peel and crush kiwifruit. Place fruit and water in saucepan, cover and simmer 5 minutes. To extract juice, place cooked fruit in jelly bag or several thickness' of cheesecloth. Let drip at least 4 hours. Measure 3 1/2 cups juice. Gently press bag (not hard) if there is not enough juice. Add a little water if needed.
In large, heavy kettle, stir pectin into juice. Bring to a full boil over high heat, stirring constantly, for 1 minute. Remove from heat and skim off foam. Pour into hot, sterilized 1/2 pint jars and seal. Process in hot water bath 5 minutes. Makes 5 1/2 cups.
Freezing, Drying and Canning California Kiwifruit
FREEZING KIWIFRUIT
Freezing is the easiest, most convenient way to preserve kiwifruit at home. The fruit retains its fresh flavor and green color.
Choose fully ripe fruit. Sliced fruit freezes and thaws evenly and is attractive. Crushed fruit may be used for meat tenderizing.
Kiwifruit is high in acid; adding sugar or sweetening improves the flavor.
Ascorbic acid crystals or commercial fruit preservatives added before freezing improve the flavor and color retention. Use 1 teaspoon crystals for 1 quart syrup.
For syrup pack: use 3 cups sugar to 4 cups water. For dry sugar pack: use 1 cup sugar to 1 quart kiwifruit slices; toss to coat before packing. For crushed fruit use 1 cup sugar for 1 quart fruit or to taste.
Slices may be frozen individually by placing on cookie sheet or tray and freezing; pack after freezing. Good for garnishes.
Rigid glass or plastic containers are best for syrup packs. Freezer bags may be used for slices or whole fruit.
Freezing does NOT inactivate the enzymes that affect protein. Therefore, frozen kiwifruit must be heated to boiling before it is used in gelatin dishes or milk dishes to avoid changes in these foods. Frozen kiwifruit will tenderize meats; small whole fruit may be frozen for this use.
CANNING KIWIFRUIT
Kiwifruit has a milder flavor when it is canned. It retains the shape well, the texture is softer, and the color becomes lighter than fresh kiwifruit.
Boiling water bath is recommended. Do not use open kettle or oven method. Use standard canning jars and lids, prepared and sealed according to the manufacturer's directions.
Select solid, firm-ripe fruit, free from spots. Discard damaged fruit. Wash and peel. Fruit may be canned whole, sliced or crushed. Sliced fruit, carefully arranged in the jar makes the most attractive pack.
DRYING KIWIFRUIT
Kiwifruit may be sun dried, dried in the oven or in a home dehydrator. the fruit may be eaten dried, or soaked in water an hour or two and used in cooking. Steaming the dried fruit a few minutes over boiling water makes it moister to add to cakes, cookies and baked goodies.
Use soft-ripe fruit. Cut in halves or thick slices. Dip in heavy sugar syrup in which 1 teaspoon ascorbic acid crystals per quart have been dissolved. Dry in hot sun until pliable and leathery. Or in oven with heat about 120 degrees Fahrenheit. (do not heat above 150 degrees Fahrenheit). Or in home drier according to manufacturer's directions.
For a confection, kiwifruit may be candied or glazed.
Kiwifruit makes an excellent fruit leather. Mix strained pulp with sugar to taste and dry in thin sheets on plastic sheets in sun or home dehydrator. A great treat for the children.
