This colorful fat-free
salsa, developed by Chef Patricia Hart, M.S., R.D. and Sharon
Salomon, M.S., R.D., brightens up any meal as an appetizer or
an accompaniment to fish or chicken.
Kiwifruit-Mango Salsa
- 3 medium kiwifruit
3/4 cup mango, chopped
1 tablespoon minced green chilies, (fresh or canned)
2 tablespoons lime juice
1 1/2 teaspoons honey
3 tablespoons chopped cilantro
pinch salt
- Peel kiwifruit and cut into lengthwise
quarters, then slice. Place sliced kiwifruit into bowl with other
ingredients. Mix gently.
- Serve with tortilla chips, if desired.
Makes 6 servings.
As an alternative, substitute 1/2 cup (or
approximately 12) of diced dried figs for the mango.
- Nutritional Analysis*: Per
serving:
- Calories: 48;
fat: .2 g;
protein: .7 g;
vitamin A:11%;
vitamin C: 77%;
vitamin E: 4%;
calcium: 2%;
folate 3.5%;
sodium: 3%;
potassium: 173 mg;
magnesium: 3.5%;
phosphorus: 2%.
*does not apply if figs are used instead
of mangos.
Recipe provided courtesy California Kiwifruit Commission.
