Did you know that fruit enzymes act as meat tenderizers? I always make my Korean bbq marinade with pureed kiwi or Asian pear. Recipe to follow at some point when I have more time in my life for fun things like cooking and blogging. 🙂
Did you know that fruit enzymes act as meat tenderizers? I always make my Korean bbq marinade with pureed kiwi or Asian pear. Recipe to follow at some point when I have more time in my life for fun things like cooking and blogging. 🙂
Patty Nguyen Zurilgen 
Beautiful – I just ate a couple of kiwi (peeled of course) and strawberries for a snack. I like how the little fine hairs on the skin stand out – I never see that 🙂
Thanks, Juju! I love the crunch of kiwi seeds!
I did know but I never have tried using it as such. I’m looking forward to seeing your recipe 🙂
I’ll make it and post once things slow down a bit, Sofia!
Is this another recipe for proposals?
We’ll just have to wait and see.
Oooo! Can’t wait for your Korean BBQ recipe! 😉
Ahh too much pressure!!!
I will have try using kiwi as a tenderizer. It is better than pounding on the meat.
Oh yes, and it adds a nice flavor, too!
What a beautiful photo! I LOVE kiwi…just actually bought a bunch of them this weekend. I look forward to your recipe! 🙂
Thanks, Prudy! Kiwis are so refreshing, aren’t they?
Hmm! This is interesting! Looking forward to that recipe of yours. 😀
And I will never be tired of telling you that your photos are beyond, beyond amazing! 😉 xx
Aww, thanks, Jhuls!! That means a lot!
Lovely macro shot 🙂
Thanks, Sreejith!
I had no idea it is a meat tenderizer! So glad to know that!
Oh yes! Plus it adds more flavor than using a meat mallet! Even though you still need one for pounding out chicken breasts and such. 🙂
I didn’t know that–that’s a great tip!
I thought it was genius when I found out about it!