Last year I worked with Zespri® SunGold Yellow Flesh Kiwifruit trying out some of their #breakfastbling recipes. Zespri® SunGold is a juicy, golden-fleshed variety of kiwi fruit with a refreshing sweet taste and just a little hint of sour. Being slightly larger than the average kiwifruit, you get more fruit for each one you peel. Zespri® SunGold is a great source of vitamin C, dietary fibre, folate and other minerals and antioxidants, making it one of the most nutrient-dense fruits available, in fact it contains three times the amount of vitamin C found in oranges. This year I’ve teamed up with them again to create my own recipe: Zespri® SunGold Kiwifruit Eton Mess Recipe.
I love Eton Mess, not just the taste and the texture, but the fact that it is so easy too. You hardly need any ingredients and preparation is minimal too. Here’s my take on the recipe which serves 4:
4 shop bought meringues (feel free to make your own, but shop bought is fine)
300ml Crème Fraîche
4 Zespri® SunGold Kiwifruit
More Zespri® SunGold Kiwifruit to garnish as desired
- Scoop out the kiwi fruit flesh and roughly chop. Place in the bottom of your serving bowl or glass.
- Spoon in a couple of tablespoons of Crème Fraîche on top.
- Crush the meringues and sprinkle on top
- Garnish with some kiwifruit slices and serve.
The recipe doesn’t have to be exact, so feel free to add more meringue if you have a sweet tooth or a bit more crème fraîche to bind ingredients together. It’s the sort of dish that can look very elegant served in the right sort of serving dish. I used cocktail glasses here to get a sophisticated look, but a simple glass bowl would do just as well. As you eat the whole thing gets mixed up together and creates the wonderful creamy, fruity, gooey concoction that is Eton Mess.