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 chiles, (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.
Recipe provided courtesy California Kiwifruit Commission.
