Kiwi juice, pulp-free Calories

Peel ripe kiwis, blend the flesh until smooth, then pour it through a fine sieve. Add a little water if you want a thinner drink, and serve soon after making it for the freshest taste.

Pulp-free kiwi juice is strained, so most of the fruit solids and fiber are removed. A kiwi smoothie keeps the blended fruit in the drink, giving it a thicker texture and more of the fruit’s fiber.

Keep fresh pulp-free kiwi juice covered in the refrigerator and drink it promptly. Fresh juice can lose its bright flavor and color as it sits; discard it if it develops an unusual smell or taste.

Yes, pulp-free kiwi juice can be frozen in an airtight container with room for expansion. Thaw it in the refrigerator and stir before drinking, since the texture and color may change after freezing.

No, straining does not remove all the vitamin C; most of what it removes is pulp and fiber. Vitamin C can gradually decline when juice is exposed to air and light, so store it covered and drink it fresh.

Pulp-free kiwi juice may taste harsh if the fruit was underripe, the peel was blended in, or the juice has been sitting and oxidizing. Use ripe, peeled kiwis and drink the juice soon after preparation.

Yes, kiwi can cause an allergic reaction in some people, including mouth itching, hives, or swelling. If you have reacted to kiwi before, avoid pulp-free kiwi juice too, since removing the pulp does not reliably remove the allergens.

Pulp-free kiwi juice is not as fiber-rich as whole kiwi because straining removes most of the pulp. For constipation, eating whole kiwi provides more fiber than drinking its strained juice.

Fresh kiwi juice can stop gelatin from setting because kiwi contains actinidin, an enzyme that breaks down gelatin proteins. Heating the juice first can deactivate the enzyme; check the recipe before using fresh juice in a chilled dessert.