More than a fruit dressing

The kiwi fruit originally came from New Zealand, and now it's also grown in California. Also known as the Chinese gooseberry, the kiwi looks like a large, brown egg covered with fine, downy hair. However, this rather unattractive exterior hides a beautiful, brilliantly green flesh sprinkled with tiny, edible black seeds. Its exotic sweet-tart flavor works equally well in both sweet and savory dishes, making it an exceedingly versatile ingredient. This recipe can be used as a dressing on salads of all types, or as a sauce on cold fish, poultry or meat. If you substitute white wine or pineapple juice for the rice vinegar, it can be served as a dessert or a chilled fruit soup. Ripe kiwis can be stored in the refrigerator for up to three weeks. The easiest way to peel a kiwi is to first cut off both ends, then insert a small spoon up under the skin, carefully running it all the way around the fruit to separate the flesh from the skin. It may then be slipped off easily.

Creamy kiwi dressing

Ingredients: 3 kiwis, peeled and finely diced (1 cup); 1 banana, mashed; 3/4 cup nonfat vanilla yogurt; 2 tablespoons rice vinegar; 1/2 teaspoon coconut extract

Instructions: Combine all ingredients and mix well. Refrigerate until cold before serving.

Makes 2 cups, or 8 quarter-cup servings.

Per serving: 53 calories, 16 mg sodium, 12 g carbohydrates, 2 g protein, 2 g fiber.

Send your recipe for revision to: Cook It Light (Sarasota Herald- Tribune), P.O. Box 1212, La Jolla, CA 92038. Include a stamped (63 cents), self-addressed envelope.