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  • 240g fresh, peeled prawns

  • 4 Zespri® SunGold Kiwifruit

  • 1 lime

  • 1 tablespoon chopped, fresh coriander

  • Salt

  • Pepper

  • Extra virgin olive oil

  • 4 small slices of bread, fried in olive oil

  • Garlic shoots

  • Micro herbs


Preparation Time
20 minutes

Zespri® SunGold Kiwifruit, Prawn and Coriander Tartare


  1. Take the peeled prawns and use a sharp knife to make a small incision along the back of each prawn and pull out the intestines. Wash the prawns with cold water, drain and dry well.
  2. Finely chop the prawns and mix in a bowl with the juice from the lime, a tablespoonful of olive oil and the chopped, fresh coriander. Season with salt and pepper, mix again and set aside for a few minutes so that the prawns cook lightly in the lime juice.
  3. In the meantime, peel the kiwifruit and dice into small, even cubes. Mix them in a bowl with another tablespoonful of the extra virgin olive oil.
  4. Place a metal ring on a plate and fill with a layer of kiwifruit and then another of prawns until you almost reach the top of the ring. Gently press down on the stack and remove the ring.
  5. Garnish with a pinch of the garlic shoots, crumbled pieces of the fried bread and a few edible micro herbs.