This colorful fat-free salsa brightens up any meal as an appetizer or an accompaniment to fish or chicken. Recipe developed by Chef Patricia Hart, M.S., R.D. and Sharon Salomon, M.S., R.D.
3 medium kiwifruit
3/4 cup mango, chopped
1 tablespoon minced green chiles, (fresh or canned)
2 tablespoons lime juice
1 1/2 teaspoons honey
3 tablespoons chopped cilantro
- 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.
Recipe provided courtesy California Kiwifruit Commission.