Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Celery | 1 stalk (40g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 zespri gold
- 1 white celery short stick
- 1/2 red onion
- 10 cm of pealed cucumber
- 70 grams of surimi
- 1 tbsp of olive oil
- a handful of coriander leaves
- 2 tsp of freshly grated ginger juice
- =
Directions
Cut the hat of the ZESPRI GOLD, as well as their bottom part, so they can stand up. Hollow them with the help of a small spoon, but make sure to leave a bit on the bottom. Put the flesh of the fruit in a bowl and shred it finely. Cut the cucumber, the celery, the red onion and the surimi in small dice (ca. ½ cm) and add them to the flesh of ZESPRI GOLD. Mix with the ginger juice and the chiselled leaves of coriander. Now stuff the ZESPRI GOLD with the mixture and cover them with their hat. Preparation time: approx. 20 minutes Recipe and photo reprinted with permission from ZESPRI Kiwifruit