The mojito certainly gets the most play of any muddled drink, but others deserve a moment in the spotlight, too. Case in point: this surprising kiwi cobbler cocktail, which builds layer upon layer of flavor thanks to a tequila base and the addition of vanilla bean, sugar, soda water, and freshly muddled mint leaves and kiwi fruit. Watch the video, then print out the recipe and try it for yourself.
When picnicking this Spring and Summer, don't pack a fruit cobbler; shake up a refreshing cobbler cocktail instead! Consisting of kiwi, mint, vanilla bean, tequila, and club soda, this tequila drink may sound complicated, but its actually easy to make on the go in a mason jar.
Drop all of the ingredients in the bottom of a mason jar and use a wooden muddler to squish the fruit, bruise the mint, and incorporate all of the flavors together.
What happens when we combine two of our favorite things, Champagne and cupcakes? Find out when host Brandi Milloy joins Dannielle, co-owner of Sin City Cupcakes, in the kitchen to create an exclusive POPSUGAR cupcake. Watch as we learn the secret to an ethereal cupcake batter (hint: the lightness comes from two unique ingredients), then see how to build layers of fruit flavor with a tart kiwi filling and a melon-vodka-infused frosting. Check out our video, then see the recipe below.
The beginning of March is a funny fruit season. Despite living in Northern California, where produce is typically bountiful, the fruit section seems pretty dismal lately, save for the large triangular stacks of citrus fruit. Here's a fruit salad to satiate you until Spring officially begins and brings in apricots and fragrant strawberries.
Your taste buds will delight in the textural roller coaster: first, you'll crunch into the pomegranate seeds and pistachios, which pave the way for velvety goat cheese, and finally burst into the juicy pockets of the citrus fruit and kiwi. This sweet-sour salad is like nature's most succulent bowl of SweeTarts.
For a refreshing and fruity treat, take a tip from OhMaxine, and make your own sorbet.
Yes, not strawberry-kiwi sorbet because the ratio of kiwi to strawberry is 3:1. I adapted the Epicurious Simply Strawberry Sorbet. For this one, use 1 cup strawberries, 3 cups kiwis, and no egg. I also slightly freeze the strawberries, so the ice cream maker doesn't have to do all the work. Enjoy!
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When I tried to unload a package of ripe kiwi fruit on the other Sugar editors, I was shocked by how many people don't care for kiwi. One of them was my boss, who said she couldn't deal with kiwi's mushy texture. I told her she should give the fruit another try, this time with the skin still on, as it adds a crisp element to the eating experience. When I saw the look of skepticism on her face, I had to reassure her that the slightly scratchy skin doesn't taste rough going down, but rather a little bit crispy.
There's no better time than a massive heat wave to embrace salsa. It's a no-cook appetizer that's ideal for last-minute Summer entertaining, and makes use of the cornucopia of farm-fresh seasonal ingredients at your disposal. Eschew classic tomato salsa for a Mediterranean riff that incorporates cured green olives, oregano, and hot pepper relish — a topping that would taste great not only on pita chips, but also white meat or grilled fish. But salsa doesn't have to be salty: Take it for a sweet spin by incorporating mango and kiwi with a hint of brown sugar and ginger. Try either, or both, when you read more.
Last week, I received a parcel with enough kiwi fruit to feed a crowd. I was excited — until the entire box seemingly ripened all at once and I had to scramble to figure out what to do with all the New Zealand fruit! As FitSugar can attest, when I tried to get the extras off my hands, I was surprised to find a number of people wanted nothing to do with kiwi at all. I know the fruit can be a little controversial because of its astringent black seeds, but I was still surprised by the polarizing reactions I received. Do you like kiwi?
Last year I was at my local Trader Joe's when I noticed containers of something called "kiwi grapes." I'd never heard of such a thing, so naturally I picked them up. They were small grape-sized fruits which were delicious and tart, sort of like regular kiwi, but sweeter and with a smooth, edible skin. Needless to say, I fell in love and wanted to eat them over and over again. Unfortunately by the time I went back to get more, they were gone!
For a year I've been talking to people about these delicious fruits and was excited to head into Trader Joe's today and find them waiting there. This time they were labeled "baby kiwi," but they were definitely the same thing. I snatched up three baskets and already devoured one. If you can find them near you — I've heard of people spotting them in Whole Foods and other markets like that — I highly suggest you check them out. If you fall in love with them like I did, you'll be happy to know that they're actually available twice a year. In the Spring they're imported from New Zealand and in the Fall they come from Oregon. And if you find yourself pining for them in the between seasons, don't say I didn't warn you.
So far, in our journey through food-inspired jewelry, we've gone from apple bobby pins to junk food charms, and today we'll have a look at the letters K through O. I've found kiwi brooches, scented lollipop earrings, mushroom rings, nigiri earrings (mix and match even!) and for him: olive cufflinks. Know of any great food-inspired jewelry starting with K, L, M, N, or O? Let us know below!
