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- Preheat oven to 350 degrees. Grease and flour a 9 X 5 X 3 loaf pan.
- Sift together flour, baking powder baking soda and salt and set aside.
- In large bowl cream butter and sugar together until light and fluffy. Add eggs one at a time to creamed mixture beating well after each one. Stir in kiwis. Fold in dry ingredients gently, stirring only until batter is completely moistened. Spoon batter into pan and bake for 55-65 minutes or until toothpick inserted comes out clean. Cool for 10 minutes on wire rack. Remove from pan and continue cooling on rack.
Kiwifruit is best stored at room temperature for up to a week away from ethylene-producing fruits—unless you want to ripen them quickly. ... Kiwi should be eaten as soon as it ripens and before it turns mushy. Cut kiwifruit can be stored in an airtight container in the refrigerator for up to two days.
Kiwi, lime and strawberry salad.
Click the link for the recipe.