Kiwi Marshmallows: the Easy Recipe for a Tropical, Summer Treat!

Ditch the store-bought stuff and embrace summer with these vibrant Kiwi Marshmallows! Making marshmallows at home is super easy… it leaves you wondering why you ever settled for the pre-packaged kind. These marshmallows are bursting with fresh kiwi flavor, naturally colored with spirulina for a stunning green hue, and boast a light, soft, and fluffy texture that's truly irresistible. The best part? You only need a handful of ingredients to whip up this summery dessert: gelatin, sugar, spirulina powder, and of course, fresh kiwis! So ditch the store-bought marshmallows and get ready to experience the magic of homemade with this easy-to-follow recipe!

What Are Kiwi Marshmallows?

Marshmallows themselves have a surprisingly long history, dating back to ancient Egypt where a similar treat was made with nuts, honey, and floral extracts.  Modern marshmallows, made with gelatin and sugar, are believed to be a 19th-century invention in France.

Kiwi marshmallows are a modern twist on the classic marshmallow recipe. Unlike traditional marshmallows, they boast the bright flavor of fresh kiwi and a beautiful green color thanks to spirulina, a blue-green algae rich in nutrients. Gelatin provides the structure, similar to classic marshmallows.  Cornstarch is often used to prevent sticking and add a touch of body.

While still a treat, kiwi marshmallows offer a potential health benefit over store-bought varieties.  By using fresh kiwi and natural coloring from spirulina, they avoid artificial additives and colorings commonly found in commercially produced marshmallows.

Tips

• Don’t leave out the gelatin, it’s necessary to create the right marshmallow texture. Don't underestimate the "blooming" step! Sprinkling gelatin over cool water and letting it sit allows proper hydration, crucial for a good set in your marshmallows.
• You can use glucose or corn syrup. Note that if you use liquid sweeteners, you will need to alter the water ratios slightly for this recipe to work.
• The sugar syrup should be cooled slightly before you add the gelatin. If it’s too hot, the gelatin will lose its setting abilities and your marshmallows won’t set properly.
• Choose perfectly ripe kiwis. They'll be slightly soft when gently pressed, bursting with the most intense kiwi flavor. Avoid underripe or mushy fruit, which can affect the taste and texture.
• Ensure your kiwi puree is completely smooth before adding it to the mix. Any remaining chunks can impact the delightful, airy texture of your marshmallows.
• When beating the kiwi mixture, crank up your electric mixer to high speed for at least 5 minutes. This incorporates air, creating the light and fluffy texture we all love in marshmallows.

Can I Use Something Other Than Kiwi?

Yes! You can experiment with other fruits like strawberries, mangoes, or even mixed berries.)

What Kind of Gelatin Should I Use?

Look for unsweetened gelatin sheets. If using powdered gelatin, adjust the amount based on package instructions.

What Is Spirulina?

It's a blue-green algae powder with a vibrant green color and some potential health benefits. You can find it in most health food stores.

Can I Skip the Spirulina?

Yes, but your marshmallows will be white. You can use a few drops of green food coloring if desired.

My Marshmallows Aren't Setting! What Went Wrong?

The most common culprit is not letting the sugar mixture reach the correct temperature. Ensure it reaches 240°F (115°C) before adding it to the kiwi mixture.

How to Store Kiwi Marshmallows

Store the Kiwi Marshmallows in an airtight container in the refrigerator for up to a week.

More marshmallow recipes to try

Orange Flavored Marshmallows

Apple Marshmallow

Lemon Marshmallows

Chocolate Marshmallows

How To Make Kiwi Marshmallow

Soften the gelatin sheets in cold water for 10 minutes.

Blend your kiwis until smooth, then strain out any seeds.

In a pot, combine kiwi puree, sugar, and water. Bring it to a boil.

Remove the pot from heat and whisk in the softened gelatin until dissolved.

Beat the mixture with an electric mixer for a good 5 minutes until thick and fluffy.

Add the spirulina powder and beat until well combined.

Lightly grease a baking dish and pour in the mixture.

Sprinkle with powdered sugar and cornstarch.

Refrigerate for at least 5 hours, or overnight for best results. Flip over the baking mold to release the marshmallow. Dust again with the powdered sugar mixture.

Dust a knife with the powdered sugar mixture and use it to cut the marshmallow into squares.

Serve and enjoy!