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Last week I had an overwhelming craving for kiwi. I bought four at the grocery store and by morning only two remained. Apparently hungry, angry husband syndrome had struck again.
He must have loved them, because he came home Saturday with three pounds of kiwi — roughly two dozen fuzzy fruits. Each one was juicy, fresh and sweet. Is there a kiwi season? I’m not sure, but they were perfect.
With so many kiwis, I needed a way to use them that didn’t involve eating the same fruit over and over. My first idea: salsa. I love fruit salsas and anything that can be scooped up with a chip.
Into the bowl went chopped kiwi, mango, orange bell pepper, red onion, cilantro, avocado and a squeeze of lime juice.
I usually avoid nibbling while I cook when vegetables are involved, so I indulged in a bit of chocolate instead. Balance, right?
We enjoyed the salsa with both cinnamon-sugar pita chips and traditional tortilla chips. Each bite combined salty and sweet in a delightful way. My husband, true to form, inhaled the salsa like it was disappearing too quickly.
The avocado added a creamy note that rounded out the bright, fruity flavors and crisp textures. It was a perfect blend — sweet kiwi and mango, crunchy pepper and onion, fragrant cilantro and creamy avocado.
Kiwi Mango Salsa
2 kiwis, chopped
1/2 mango, chopped
1/2 orange bell pepper, chopped
1/4 red onion, chopped
1/2 avocado, chopped
1/8 cup chopped cilantro
A few squeezes of lime juice
Salt and pepper to taste
Combine all ingredients in a bowl and gently mix. Adjust seasoning with salt and pepper. Serve immediately with cinnamon-sugar pita chips or tortilla chips.
If you make one thing this week, try this salsa. It’s a simple recipe that highlights fresh fruit and is surprisingly satisfying. Even if mangoes and avocados feel pricey, the result is worth it — and you’ll put a big bowl of vibrant, flavorful salsa on the table.
(Also, I still can’t be trusted with the math.)