Kiwifruit with Roasted Szechuan Pepper Salt

  • Kiwifruit with Roasted Szechuan Pepper Salt

Kiwifruit with Roasted Szechuan Pepper Salt


(serves 6)
Photo:  Craig Simcox "The Dominion"

This may sound odd but simply try it as it is magic in the mouth, and moreish. Remember tomato is a fruit but eaten as a vegetable!

Olive oil made from manzanillo olive varietal, or a blend of varietals with manzanillo in it, tends to have a lighter, fruiter flavour than many olive oils. It is very compatible with kiwifruit as it quells the acidity.


500g-600g (6) large green kiwifruit


30ml (2 tbsp) extra virgin olive oil

1-2 tsp Roasted Szechuan Pepper Salt


· Top and tail kiwifruit and peel. Slice horizontally into 3-4 thick rounds being careful to discard the woody end piece. Divide slices into six small serving ramekins.

· Just before serving drizzle with oil and sprinkle with Roasted Szechuan Pepper Salt. Accompany each ramekin with decorative picks or cocktail forks.

· Serve as soon as possible.

Roasted Szechuan Pepper Salt

(yields 70g)

Szechuan peppercorns produce a slight tingly effect in the month. If you wish also use this spice mix on oranges, tomatoes or cooked potatoes and eggs.


30g(1/4 cup) Szechuan peppercorns

50g (1/2 cup) flaky sea salt

1 dried red chilli (seeds removed and finely chopped)


· Into a small heavy-based frypan place peppercorns with salt and chilli. Place over a medium heat and stir constantly until salt turns off-white and pepper begins to crackle.

· Remove from heat and transfer to a spice grinder or mortar with pestle and grind to a rough texture. (If no spice grinder, or mortar with pestle, place on a firm board and pound with a meat hammer.)

· Sieve to remove peppercorn husks and grind again to a fine texture.

· Store in an airtight container at room temperature for up to two weeks.