FacebookTwitterPinterestSHARE THIS POST

The following recipe suggests using kiwis the way one might use a raw tomato, in that they are both acidic and sweet, and suggests making salsa with them. Brilliant! Here is a lovely spicy seasonal salsa using a few kiwi fruit, with some pomegranate seeds for added color and sweetness, and avocado to balance out the acidity of the kiwifruit. Serve with tacos or steak.

INGREDIENTS

  • 3-4 ripe kiwifruit, peeled, carefully chopped
  • 1/4 cup pomegranate seeds (arils)
  • 1/2 avocado, peeled and chopped (see how to cut and peel an avocado)
  • 1 heaping tablespoon thinly sliced green onion
  • 1 tablespoon (adjust to taste) of chopped fresh or pickled jalapeño chili peppers (no seeds)
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon olive oil
  • Salt and pepper to taste

METHOD

Place the kiwifruit, pomegranate seeds, avocado, green onion and olive oil in a medium sized bowl. Starting with just a teaspoon of chopped jalapeño, gently fold in and add more to your desired level of heat. Add cilantro. Add salt and pepper to taste.

Makes about 1 1/2 cups.