MAKES ABOUT A CUP AND A HALF
Kiwi trees dot the countryside of Emilia Romagna and are usually eaten as is or in fruit salads. A modern take on this old fruit from China is to puree it for a wonderful sauce over gelato or ice cream.
4 large kiwi, peeled and chopped
2 tablespoons honey
Juice of 1/2 lemon
1 tablespoon minced mint
Puree the kiwi in a blender with the honey and lemon juice until it is smooth. Transfer it to a bowl and stir in the mint. The sauce can be stored in a jar in the refrigerator for up to 1 week.
This recipe is featured on show 1719, Fruit Fantasy - Una Frutta Fantasia.
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