The Mountain Kitchen Tip Tuesday ~ How to Supreme Citrus

The Mountain Kitchen Tip Tuesday ~ How to Supreme an Orange

supreme v. to remove the skin, pith, membranes, and seeds of a citrus fruit and separate its wedges. Also as noun, a wedge of citrus fruit. We have the French to thank for inventing this technique, which divides the peel and pith from the succulent fruit that resides underneath. Basically, supreming is a sophisticated culinary … Read More

Meatless Monday ~ Carrot Salad

Carrot Salad | The Mountain Kitchen

After all that time eating salads after I quit smoking, I finally burned out. Or at least I thought I had burned out on them. It turns out, I was just tired of Ranch Dressing. To help get myself out of the salad rut, I have been exploring new types of salads and dressings. I came … Read More


FOOD FACT FRIDAY ~ Kiwi | The Mountain Kitchen

Here are 12 facts you may not have known about kiwis: Kiwis have been growing in New Zealand for over 100 years. Once the fruit gained in popularity, other countries started to grow them including Italy, France, Chile, Japan, South Korea and Spain. At first, kiwis were referred to as ‘Yang Tao’ or ‘Chinese Gooseberry,’ … Read More

6 thoughts on “FOOD FACT FRIDAY ~ Kiwi

  1. I love kiwis. I didn’t realize they were good for lowering cholesterol though. Looks like I need to make them a regular part of my meal planning.

    I like your food fact posts! I’ve yet to read one and not learn something interesting. Keep it up.

    • Thanks, Duncan! I learn a lot about foods too and I am happy to share. Funny, my great-nephew called them a “Ki-weed” until I bought him some, sliced it open and let he and my great-niece eat them. They’ve learned about what a “ki-weed” is too! 😉

  2. Another a great food fact Debbie.
    My friend Cherry ( ) rang to say her Kiwi fruit are ready to eat and that we should come to her farm and pick some. I was surprised to learn that in Australia they are a winter ripening fruit.
    If you toss calamari (squid) in chopped kiwi fruit for 15 minutes it tenderizes the flesh and you no longer have chewy rubbery seafood. Just remember not too leave it longer or it turns into a rather nasty mush.
    Love your facts, cheers from cold, grey Melbourne x

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