Here’s an offbeat kiwi salsa with avocado and pomegranate. Serve it with tortilla chips for a fantastic change of pace from tomato-based salsas. You can also use it as a relish-like side dish in small portions with tortilla dishes like tacos, tostadas, burritos, and the like.
The star of this salsa is kiwi fruit. Did you know that it was originally called Chinese gooseberry in the west? When New Zealand upped their production of this unique fruit, they renamed it after their national bird of the same name.
Leftovers: Any dish containing avocado isn’t going to last that well as a leftover. This is best used the day it’s made, and if there’s any left, store in an airtight container in the refrigerator and use within the next day.
This salsa is a nice alternative for those who aren’t crazy about tomatoes, but who do love avocado. See more delectable avocado recipes in this roundup.
Kiwi Fruit Buying and Storage Tips
Here are some kiwi tips from Everyday Cooking with Organic Produce by Cathy Thomas (reprinted by permission of Melissa’s Produce):
- Look for kiwis with unbroken skin the give slightly to gentle pressure and have fragrant scent; avoid mushy-soft kiwis.
- If necessary, ripen at room temperature for 2 to 3 days, until fruit gives to gentle pressure. Ripening time can be shortened by placing in a loosely sealed paper bag with an apple, banana, or pear at room temperature.
- Refrigerate ripe kiwi (unwashed, unsealed) in the crisper drawer for 3 to 5 days.
- To peel: Cut a small slice off the ends, then use a paring knife to peel the thin skin. Slice or dice, according to the recipe you’re making (this one calls for dicing).
- If you can’t find kiwi in your local market, look to online sources. Melissa’s produce offers conventionally grown kiwi and organic kiwi year-round.
Ingredients needed for kiwi salsa
- Kiwi fruits, 3 perfectly ripe
- Avocado, perfectly ripe
- Pomegranate, 1 medium
- Jalapeño pepper
- Lime (or bottled lime juice)
- 3 to 4 perfectly ripe kiwi fruits, peeled and cut into 1/2-inch or so dice
- 1 medium ripe avocado, pitted, peeled, and cut into 1/2-inch or so dice
- 1/3 cup pomegranate seeds
- 2 scallions, thinly sliced
- 1 jalapeño pepper, seeded and minced
- Juice of 1/2 to 1 lime, to taste, or 2 to 3 tablespoons bottled lime juice
- A few sprigs worth of cilantro leaves
- Combine all the ingredients in a serving bowl. Cover and let stand for a half hour or so at room temperature so the flavors can meld. If any liquid pools at the bottom of the bowl, drain it off.
- Serve as a salsa with tortilla chips or in small portions as a relish-like side dish with tortilla specialties, as suggested in the headnote.
This is best served right away. Refrigerate leftovers in an airtight container; use within a day.
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Photos of salsa: Ockra/Bigstock