Preserved Kiwi Fruit: Traditional Chinese Recipe & Ratios

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In short: Traditional Chinese Kiwi fruit preserved process flow. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 1977 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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Preserved kiwi fruitProcess flow Raw material selection → Cleaning → Peeling → Blanching → Candied → Candied → Drying, shaping → PackagingPreparation method 1. Selection of raw materials: It is better to choose fruits that are eight to nine mature. Fruits that are too raw will have a bad flavor, and fruits that are too mature will be difficult to peel.2. Cleaning: Wash away sediment and debris with clean water.3. Peeling: You can peel it manually or soak it in 10-20% alkali solution for 2-3 minutes, then rinse it in clean water to remove the remaining skin residue and alkali solution.4. Blanch: Blanch in boiling water for 5 to 10 minutes. …

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