- 6 zespri™ gold kiwis
- 200 g raspberries
- juice of 2 limes
- 3 tsp acacia honey
- 4 tsp walnut oil
- 4 tbsp chopped pistachios
- Peel half of the ZESPRI™ GOLD and together with the remainder slice very thinly.
- Wash and sort the raspberries and arrange on four plates with the ZESPRI™ GOLD.
- Combine the limejuice, honey and oil and drizzle this over the Carpaccio, then scatter the pistachios over it and serve garnished as desired with mint leaves.
Preparation time: about 15 minutes
Recipe and photo reprinted with permission from ZESPRI kiwifruit
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