Kiwi and Avocado Salsa Recipe

Name: Kiwi and Avocado Salsa
Prep time: 10 min
Total time: 10 min
Yield: 1 1/2 cups
Ingredients: 3 to 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) chopped, deseeded, fresh or pickled jalapeño peppers; 1 tablespoon chopped fresh cilantro; 1 teaspoon extra virgin olive oil; Salt and pepper to taste

We have a kiwi fruit vine that is rather prolific, to put it mildly.

"The untamed beast", "vine from hell", or simply "the monster" are a few of the names my father and I have given this plant.

Or plants. There may be two of them but I rarely fight my way through the mass of leaves and fruit to see what is really growing there. It's my mother's baby, so we are only allowed to cut it back when it threatens to completely overtake the vegetable garden, which it does on a weekly basis all summer long.

Kiwi fruit, also known as Chinese gooseberries, were first marketed to the US by New Zealanders, who call themselves "kiwis" after a native bird of New Zealand. They have a rough brown skin, which once peeled reveals a bright green interior, tart and hard when unripe, soft and sweet when ripe.

Although we are used to eating them in the summer, that's because we've been importing them from New Zealand for years. The season for kiwifruit is actually in the fall and winter; we start picking ours in late October.

While in New Zealand last year I consulted with a local chef to see if I find some ideas of things to do with the profusion of kiwi fruit our vines produced. He suggested using them the way one might use a raw tomato, in that they are both acidic and sweet, and recommended making salsa with them. Brilliant!

Here is a lovely spicy seasonal salsa that I put together today using a few kiwifruit, with some pomegranate seeds for added color and sweetness, and avocado to balance out the acidity of the kiwifruit. Serve with tacos or steak.

kiwi salsa with pomegranate seeds — Elise Bauer

More Fresh Salsas

Kiwi and Avocado Salsa

Prep Time 10 mins

Total Time 10 mins

Yield 1 1/2 cups

Cook Mode (Keep screen awake)

3 to 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) chopped, deseeded, fresh or pickled jalapeño peppers
1 tablespoon chopped fresh cilantro
1 teaspoon extra virgin olive oil
Salt and pepper to taste

Combine the kiwi, pomegranate seeds, avocado, green onion, and olive oil:

Mix them in a medium-sized bowl.
Add the chopped jalapeño:

Starting with just a teaspoon, gently fold in the jalapeño and add more to your desired level of heat.
Add the cilantro and season:

Mix in cilantro. Add salt and pepper to taste.

Nutrition Facts (per serving)
992	Calories
52g	Fat
143g	Carbs
13g	Protein

Nutrition Facts
Amount per serving
Calories	992
% Daily Value*
Total Fat 52g	66%
Saturated Fat 7g	37%
Cholesterol 0mg	0%
Sodium 457mg	20%
Total Carbohydrate 143g	52%
Dietary Fiber 37g	134%
Total Sugars 80g
Protein 13g
Vitamin C 390mg	1,948%
Calcium 178mg	14%
Iron 4mg	25%
Potassium 3277mg	70%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.