Welcome to feast's September cuisine of the month newsletter. 

September in California is that great time of year when there's still an abundance of warm weather which makes it an ideal month for outdoor parties.  However, many fresh fruits synonymous with summer celebrations are fading from the markets.  But California grown fresh kiwifruit is just starting to come into season.  Kiwifruit is one of nature's perfect foods: low in calories, high in energy and an excellent source of antioxidants.  There are over 40 known varieties in production around the world, but in California we grow the Hayward; known for its large size and high sugar content.  Its taste and its exquisite bright green flesh with purple seeds make it a perfect match for more exotic and tropical Pacific Rim menus, which are always perfect for an outdoor summer get together. So in the spirit of celebrating the summer, we decided to pair the kiwi with the cuisine of Hawaii for our September cuisine of the month.   

Look for farmer Harry Nicholas at the Beverly Hills Sunday farmer's market. Seasonal California Kiwi will also be showing up at just about every grocery store in LA very soon. 

Kiwi is surprisingly durable. It will store unpeeled at room temperature for several days, or in the refrigerator for about four weeks. If your kiwi is softer and therefore more ripe; store it in the refrigerator until you are ready to eat it.

6 kiwis, peeled and diced
1 small onion, diced
1 jalapeno pepper, diced
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon honey
1/2 teaspoon cumin
1/2 teaspoon curry powder

Mix kiwi, onion, jalapeno pepper, lime juice, olive oil, honey, cumin, and curry powder together in bowl. Cover and allow to rest for 1 hour at room temperature. Refrigerate until ready to serve.