How to make kiwi juice and drink it well

Kiwi juice can be paired with ingredients such as bananas, yogurt, honey, etc. to enhance the taste. When making, attention should be paid to the ingredient ratio, addition sequence, and tool selection to avoid oxidation, discoloration, and nutrient loss.

1. Paired with bananas

The dense texture of bananas can neutralize the sourness of kiwifruit, while increasing sweetness and thickness. Select bananas with high maturity, peel and cut them into pieces, and place them in a 1:1 ratio with kiwi fruit pulp in a blender. Bananas are rich in potassium and dietary fiber, and when combined with kiwifruit's vitamin C, they can promote nutrient absorption. Avoid using unripe bananas, as they may cause astringency and affect the taste.

2. Adding Yogurt

Choosing plain yogurt can balance the acidity of kiwifruit and create a smooth milkshake texture. Suggest adding 100 milliliters of refrigerated yogurt to every 200 grams of kiwi fruit pulp, stirring at low speed to avoid excessive whipping. The combination of probiotics in yogurt and pectin in kiwifruit helps maintain intestinal health. Lactose intolerant individuals can replace it with coconut milk or almond milk, but it is necessary to increase the amount of honey appropriately to adjust the sweetness.

3. Adding honey

Honey can effectively alleviate the sharp sour taste of kiwifruit. It is recommended to add 5-10 milliliters per glass of juice. Choose varieties with light flavors such as locust blossom honey or longan honey to avoid masking the fruity aroma of kiwifruit. Honey should be added after stirring, as high temperatures can damage its active ingredients. In patients with diabetes, sugar substitutes can be used, but the amount of added sugar should be controlled.

4. Control Oxidation

Kiwi juice is prone to oxidation and darkening when exposed to air. A small amount of apple juice or lemon juice can be added to delay discoloration. Using a vacuum juicer or quickly completing the production, mixing and drinking immediately can retain more vitamin C. Glass cups are more suitable for holding than metal containers and can reduce oxidation reactions. If storage is required, it should be sealed and refrigerated for no more than 2 hours.

Fifth, Tool Selection

The wall breaking function can fully crush kiwi seeds to release nutrients, but it needs to be combined with a filter to remove roughness. It is recommended to remove kiwi seeds in advance for ordinary juicers to avoid bitter taste leakage. Manual juicers are suitable for pursuing a refreshing taste, but have a lower juice yield. Regardless of the type of tool, it should be cleaned immediately after use to prevent acid corrosion. When making kiwi juice, it can be paired with mint leaves or chia seeds to enhance the flavor level, and the taste is better when consumed after refrigeration. People with gastrointestinal sensitivity should avoid drinking on an empty stomach and it is recommended to pair it with solid foods such as whole wheat bread. Choose kiwifruit with moderate maturity, as overripe fruits will have a fermented flavor. Regularly changing the matching ingredients can avoid nutrient monotony, such as alternating the use of green leafy vegetables such as spinach and kale to make compound fruit and vegetable juices. Please note that the daily intake of fruit juice should not exceed 300 milliliters, as excessive fructose may increase metabolic burden.