The "Electric Green" Kiwi Glaze
Because freeze-dried fruit is moisture-hungry, the best approach is to grind it into a fine powder first.
Ingredients
- 1/2 cup freeze-dried kiwi (pulverized into powder)
- 1 1/2 cups powdered sugar
- 2-3 tbsp whole milk or heavy cream
- A squeeze of lime juice (to brighten the green and pop the tartness)
Instructions
- Pulse the berries in a blender or spice grinder until they are a fine dust.
- Sift the powder to remove the tiny black seeds if you want a smooth look, or leave them in for that iconic "kiwi" aesthetic.
- Whisk the powder with the sugar, then slowly add liquid until you hit a thick, pourable consistency.
What to Put It On
Kiwi has a unique "tropical meets strawberry" profile that pairs beautifully with flavors that are either very creamy or very citrusy.
- Lemon Poppy Seed Loaf: The tart kiwi glaze cuts through the dense, buttery cake perfectly.
- Coconut Donuts: This is a top-tier pairing. The tropical coconut and zingy kiwi are a match made in heaven.
- Shortbread Cookies: A simple, buttery base allows the concentrated kiwi flavor to be the star of the show.
- Pavlova or Meringues: Since the glaze is stable, drizzling it over a crisp meringue provides a great texture contrast.
- White Chocolate Blondies: Kiwi and white chocolate are an underrated duo; the acidity balances the intense sweetness of the cocoa butter.
A Quick Pro-Tip
Freeze-dried fruit glazes can brown slightly if exposed to direct sunlight for a long time. If you want that neon green to stay "radioactive" (in a delicious way), add the tiniest drop of green food coloring or a pinch of matcha powder.
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