Raw Kiwi Applesauce

Summer’s here and I’ve been eating more salads and raw foods to stay cool. I love all the bright colors and the light and fresh feeling you get when eating raw. Today I made some applesauce on the fly, and it turned out so good that I think this recipe might become my staple summer snack. I made a kiwi-apple version and a kiwi-raspberry-apple version. Yum! The tartness of the kiwi and lemon really work well with the sweetness of the apple. Something tells me these applesauce recipes would make great popsicles too.

Raw Kiwi Applesauce
(makes about 2 servings)

1 large Fuji apple, peeled
1 kiwi, peeled
1/2 lemon

Cut up the apples and kiwi into big pieces and put them in a food processor or blender. Slice a lemon in half and squeeze the juice from one of the halves on top of the fruit. Blend or process on high until you have a smooth texture. Serve at room temperature or chilled.

Tip 1: Use organic produce if possible. Tip 2: I used a Fuji apple, but you can use any juicy apple that you like. Tip 3: You can store this applesauce in the refrigerator in a container with a lid for 1-2 days.

Raw Kiwi-Raspberry Applesauce
(makes about 2 servings)

1 large Fuji apple, peeled
1 kiwi, peeled
7-8 raspberries
1/2 lemon

Follow the directions for the Kiwi Applesauce, adding in the raspberries with pieces of apple and kiwi.

See also my recipe for Raw Peach Applesauce.

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