You can make a sort of accompaniment type sauce (precision ISN'T my middle name!) somewhat like a gooseberry sauce for mackerel or apple sauce for pork. They are just sufficiently sharp to make a good contrast to something rich. You can also peel and use in chunks in casseroles with similar foods. Pork and kiwi works like pork and prunes, pork and apple etc.

However, unless you want to freeze portions of kiwi sauce that's not much help!

BTW have you tried Kiwi Marmalade - oranges, lemons and kiwi pulp (+sugar of course?) It may not be sufficiently unlike jam for you to bother but if you want proportions and method I can supply.

If you want something less sweet - I have a kiwi chutney recipe you can have?

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vegheaven.blogspot.com Updated Aug 29th 2008