What you'll need:
- 1 Enzed Exotics Kiwano, cut into wedges
-
2 Tbsp fish sauce
- 2 Tbsp agave syrup
-
1 red chilli
Hot, cool, sweet and sour – all the taste boxes are ticked in this great little recipe. Delicious on its own or served as a side with seafood or grilled chicken.
What to do:
First cut your Kiwano into wedges. To do this slice the Kiwano length ways. Take each half and cut into 1cm thick half rounds. Place wedges into a container or bowl.
Finely chop the red chilli. Mix this with the fish sauce and agave syrup in a small bowl and pour over the Kiwano. Gently stir through then leave covered for about 20 minutes to let the flavours mingle.
To eat, simply pick up a wedge and eat it like you would an orange wedge. A little bit messy but 100% delicious!
You might need to add a little more agave or fish sauce to taste – depending on whether you prefer a “sweeter” or more “sour” sweet ‘n sour.
This would be a fun appetiser paired with a homemade cocktail or mocktail – we recommend a Kiwano Tom Collins.
