Why does green kiwi liqueur sometimes turn cloudy or overly pulpy after infusion?

Expanded Explanation

Green kiwi liqueur turns cloudy or overly pulpy mainly because kiwi flesh is soft, juicy, and easily broken down by alcohol. Once sliced fruit sits in spirit, it can begin releasing fine particles quite quickly. If the fruit is very ripe, heavily stirred, or partially crushed, the problem becomes even more noticeable. Instead of a clean infusion, the liqueur can take on suspended pulp, haze, and a thicker texture that makes filtration difficult. Cloudiness is therefore often a mechanical issue caused by the fruit structure rather than a sign that the recipe is spoiled.

Timing also plays a part. The longer kiwi remains in the alcohol, the more its tissue softens and disperses. This can push the liqueur away from bright and fresh toward muddy and dense. Skin, seeds, and aggressive handling can add to the issue, especially when the fruit is not peeled cleanly or when the jar is shaken too often. Some makers assume more contact equals more flavor, but with kiwi that approach often increases pulp much faster than it improves balance. Over-infusing can also make the fruit taste dull while still leaving the liqueur messy.

The solution is to work cleanly and gently. Peel the fruit, slice it evenly, avoid crushing, and taste regularly so the infusion can be strained before the kiwi collapses too far. Careful filtering after straining helps preserve a clearer final result. Kiwi rewards restraint. The best liqueurs usually come from controlled extraction, not maximum fruit breakdown.