Chinese Gooseberry Pumpkin what?! Did you know that kiwi was the name reserved for a New Zealand bird until the 1960’s when a commercially unsuccessful fruit known as the Chinese Gooseberry was renamed? You came to see this recipe and here I am giving you a history lesson ????.
Wikipedia: Early varieties were described in a 1904 nurseryman’s catalogue as having “…edible fruits the size of walnuts, and the flavor of ripe gooseberries…” and Europeans called it the Chinese gooseberry.
In 1962, New Zealand growers began calling it “kiwifruit” when exporting; the name becoming commercially adopted in 1974. The word kiwifruit and shortened “kiwi” has been used since around 1966 when the fruit was first imported from New Zealand to the United States.
What’s really important is that the golden Chinese Gooseberry in this recipe is so darn sweet and delicious! Not to mention it’s sitting on top of a velvety pumpkin yogurt mixed with cinnamon and coconut palm syrup. Next to it are some delightfully juicy strawberries, blueberries and crunchy granola. The combination is full-filling and my toddler loved helping me make it!
This recipe post is part of the series Power Breakfast Bowls from my category Quick ‘N’ Healthy.
Enjoy this extremely easy breakfast recipe of Chinese Gooseberry Pumpkin Breakfast Bowl.
Stay tuned for more! ????
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- Greek Yogurt – 2 cups
- Pumpkin puree – 1.5 Tbsp
- Cinnamon – 1/4 tsp
- Coconut Palm Syrup – 1-2 Tbsp, or to taste
- Blueberries – 1/2 cup
- Strawberries – 4, slice
- Golden Kiwi (Chinese Gooseberry) – 1, sliced
- Granola – 4 Tbsp
- In a bowl, mix (with a spoon) the yogurt, pumpkin, cinnamon and syrup until well blended.
- Distribute equally into two bowls.
- Top with blueberries, strawberries, golden kiwi (Chinese Gooseberry) and granola.
- Enjoy your #PowerBreakfastBowl! 🙂
CHINESE GOOSEBERRY PUMPKIN BREAKFAST BOWL
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