Kiwi-Lime Peppercorn Rub

​This rub is bright, slightly acidic, and deeply savory.

​Prep time: 5 minutes

Yields: Approx. 1/2 cup

Ingredient Amount Notes

Freeze-dried Kiwi 1/2 cup Roughly 1 standard small pouch

Brown Sugar 2 tbsp For caramelization

Kosher Salt 1 tbsp Adjust to taste

Black Peppercorns 1 tsp Coarsely cracked

Garlic Powder 1 tsp For savory depth

Dried Thyme 1/2 tsp Adds an earthy note

Lime Zest 1 tsp Fresh or dried

Step-by-Step Instructions

​Pulverize the Kiwi: Place the freeze-dried kiwi slices into a spice grinder or a heavy-duty blender. Pulse until they become a fine powder. (Pro tip: If you don't have a grinder, put them in a sealed freezer bag and crush them with a rolling pin).

​Combine Dry Base: In a small mixing bowl, whisk together the kiwi powder, brown sugar, salt, garlic powder, and thyme.

​Add Texture: Stir in the cracked black peppercorns and lime zest. Mixing these last ensures you keep some texture for the crust of the meat.

​Storage: Use immediately or store in an airtight jar. Because freeze-dried fruit absorbs moisture quickly, add a small desiccant packet if you plan to keep it for more than a week.

​Best Meat Pairings

​Because kiwi is highly acidic and contains enzymes, it pairs best with meats that can handle a "bright" profile:

​Pork Tenderloin: This is the gold standard. The kiwi cuts through the fat and creates a vibrant, green-flecked crust.

​Duck Breast: The tartness of the kiwi perfectly offsets the gaminess and rich fat of duck.

​White Fish (Cod or Halibut): Use it sparingly as a seasoning just before searing for a tropical, "Vi Sweets" inspired seafood dish.

​A Note on Timing: Since kiwi is a natural tenderizer, don't let the rub sit on the meat for more than 30–60 minutes before cooking. If left too long (like overnight), the enzymes can make the texture of the meat too soft!

​Hope you all enjoy!