SunGold Sorbet is a creamy, dreamy and naturally sweet dessert that contains just three ingredients and no added sugar. Zespri SunGold Kiwifruit is the start of this recipe which gives it a beautiful, golden color and an extra boost of Vitamin C!
As soon as I heard that there was such a magnificent thing as a golden kiwi, I knew I had to try one.
Color in food excites me beyond all means, mainly because the color in fruits, veggies, greens, and other natural plant-based foods indicate that food’s specific form of antioxidants. For instance, all yellow and orange colored foods are natural sources of antioxidants known as beta-carotenes that improve your skin and immune system while blue and purple colored foods all contain antioxidants known as anthocyanins that protect your brain, heart, and improve your skin.
Nature speaks to us so brilliantly if we listen to what it has to say, or rather, we look at what it has to say. We are literally meant to eat with our eyes, friends!
Take kiwifruit, for example. Kiwifruit, or kiwis, whatever you prefer to call them, are filled with beautiful hues of green and yellow. They’re packed with Vitamin C, antioxidants that boost eye health, beta-carotenes, and green kiwis are also a great source of folate, a natural B vitamin. Both varieties of kiwifruit are also high in fiber and lower in sugar than other common fruits.
Zespri Kiwifruit was kind enough to send me some of their finest SunGold kiwifruit and I was stoked to try them! SunGolds are available from June through October and are a natural cross between gold varieties of kiwifruit. I especially love that all Zespri kiwifruit are non-GMO and come in organic varieties.
Plus, if you remember my last recipe using the green variety of Zespri kiwifruit, you know how much I already love them!
Fun SunGold KiwiFruit Facts:
- Zespri SunGold kiwifruits have smooth, hairless skins, unlike the green variety that is a little fuzzy on the outside (both types of skin are edible).
- SunGold kiwifruit is also yellow on the inside and they have a juicy, yellow flesh, and a tropical-sweet taste.
- SunGold kiwifruit is a new variety from Zespri and is one of the fastest growing new fruits globally!
- Kiwifruit contains a special enzyme known as actinidin that helps break down proteins in the body and assists with digestion.
- One serving (2 kiwifruit) of SunGold kiwifruit provides three times more vitamin C than an orange and as much potassium as a medium banana! SunGold kiwifruit is a good source of antioxidant vitamin E, which is important for your hair, skin, heart, and cardiovascular system.
All kiwifruit is one of the best sources of Vitamin C you can enjoy as well as other key nutrients such as folate and trace minerals. They’re also one of the most delicious fruits to add to oatmeal and smoothies, but they’re also fantastic for healthy desserts—like this sorbet!
Continuing on with the golden colors and Vitamin C-rich theme, I had to use two of my other favorite fruits—frozen mango and pineapple!
For some reason, I like frozen mango much more than fresh mango, but you could use either fresh or frozen mango and pineapple in this recipe. You will, however, need a fresh kiwi. Even if you can’t find the SunGold variety, use the green variety. Though the sorbet won’t be the exact same color, you’ll still get a healthy dessert with a similar flavor and nutritional benefits.
Now, why sorbet?
Because sorbet was one of my favorite cold desserts as a child with the exception of ice cream and shakes. I used to love the bright lime-colored sorbet and sherbert-style desserts as a kid, albeit artificially dyed and flavored—not to mention loaded with sugar. Still, glowing green desserts were always a favorite of mine. I should have known—but never would have guessed— that I’d grow up to love healthy green foods so much! 🙂
Lucky for me and you, we can create the same frozen consistency of our favorite former sherberts and sorbets all with just some frozen fruit and a splash or two of non-dairy milk. The secret is in the combination of frozen and fresh fruits you use and the very small amount of non-dairy milk you choose to use.
Since regular sorbet is made with fruit, sugary syrups and sometimes dairy ingredients, I simply adjusted the original recipe to make a healthier option. Because I don’t care who you are, everyone should be able to enjoy sorbet during summer, especially when it’s as gorgeous as this SunGold Sorbet!
Packed With Vitamin C!
SunGold Sorbet is all that and more, so let’s dig in, shall we? 🙂
- 1/2 cup of frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup your choice non-dairy milk such as unsweetened cashew, coconut or almond milk
- 2 organic SunGold Kiwifruit by Zespri Kiwifruit or regular, green kiwifruit, such as Zespri Organic Kiwifruit
- Shredded coconut
- Lime wedge
- Chia Seeds
- Hemp Seeds
- Prep Tip: Chill your favorite bowl or glass in the freezer while you make your sorbet. It helps keep it cold and adds a special touch!
- Add the frozen pineapple and mango to a high-speed blender or food processor.
- Next, add in the non-dairy milk.
- Wash and cut the peels off the kiwfruit (these are edible but we aren't using them in this recipe even though they're a great source of fiber).
- Add the kiwifruit into the blender or food processor and put the lid on.
- Blend/process for about 15-20 seconds. This may take longer if you don't have a high-speed blender or your food processor isn't especially powerful. Keep blending and processing until you have a creamy, sorbet consistency. Mine took about 20 seconds and I used the tamper with my Vitamix.
- Scrape down the sides and scoop into the pre-chilled bowl immediately (or scoop into in your favorite serving dish).
- Add your favorite toppings if desired, and either freeze for 10 more minutes to set or serve immediately!
- *You can also freeze this ahead of time, but you'll need to enjoy it within a couple days and I suggest covering it well to be sure it doesn't get freezer-burned. One way to do this is to put the sorbet in a serving bowl, and then place that bowl in a large Tupperware bowl-style container in the freezer.
- **If you use fresh pineapple and fresh mango, you will need to add 1/2 cup of ice but that will water it down. Or, you can pre-freeze your non-dairy milk into ice cubes and use that instead of non-dairy liquid. Either will work.
- ***If you have leftovers, save them and stir them into overnight oatmeal or freeze for the next day and then thaw on the counter for 10 minutes to defrost.
Use my homemade instant cashew milk instead of storebought milk!
VIP SunGold Kiwifruit Tips:
- How to tell if a SunGold kiwifruit is ripe: Hold a kiwifruit in the palm of your hand and squeeze gently. It should yield to slight pressure when ripe (but not be mushy).
- How to speed up ripening: Leave SunGold kiwifruit out at room temperature approximately 3-7 days to ripen. I place my kiwifruit in a pretty glass bowl and check them all each day. When one gets ripe on its own, I transfer it to the fridge for another week, chop it up and freeze it in baggies to use for smoothies, or I eat it!
- You can speed up the ripening process by putting kiwifruit in a paper bag with bananas or apples (the ethylene gas emitted by these fruits make kiwifruit ripen faster). Once kiwifruit is ripe, it can be kept in the refrigerator for up to 2 weeks.
Have any of you ever tried the SunGold variety of kiwis? I know I can’t be the only fan!