Salsas come in many flavors and colors. Two fruits of winter - California kiwifruit and golden tangerines - are the basis for this colorful fresh salsa.

California Kiwifruit Salsa

3 to 4 California kiwifruit, peeled and diced (1 1/2 cups)
2 medium tangerines or 1 orange, peeled and diced
1 cup peeled and diced jicama
1/2 cup diced sweet red or yellow bell pepper
1/4 cup chopped cilantro
1 tablespoon lime juice
1 tablespoon vegetable oil
1/2 to 1 small jalapeno pepper, minced, seeds and veins removed
1/4 teaspoon salt

1. In a large bowl, combine all ingredients, mixing well. Chill briefly.

Makes about 2 1/2 cups.

Serving Suggestions: Serve as a dip with tortilla chips, toasted pita bread triangles or warm tortillas; as a sauce over grilled or baked halibut or swordfish steaks, chicken or roasted pork tenderloin; or serve over warm flour tortilla filled with scrambled eggs.

Recipe provided courtesy California Kiwifruit Commission.