Beryl's post on ripening Kiwis, reminded me of this NZ use for them.

If you do get stuck with Kiwis you don't want to eat, they are great at tenderising less-than-ideal cuts of steak. Just peel and lay slices on top of steak for an hour or two prior to cooking, keeping in the fridge. Kiwis are full of proteases which break down protein. Don't leave too long though. I once left them overnight and ended up with stew!

I can remember being told when I was cooking as a child never to try and make a trifle or flan with kiwis as the enzymes stop the jelly from setting!

RC

I believe the same applies to pineapples, with regard to meat tenderising. And also to the setting of jellies.

I know I'm very old fashioned, but one does not put jelly in a trifle! The basic ingredients are sponge, raspberry jam, sherry, custard and cream topping.

valmarg

Hi Valmarg,
a Trifle is not a Trifle unless contains jelly

Kevin

Sorry Kevin, but on that we'll never agree, but I suppose if I'm honest, the only bit I really liked was the cream.

valmarg