This is the time of year when fresh tropical fruits are just so beautiful and refreshing. My local grocery store has been having some really great deals on kiwi fruit and I thought the perfect way to use it up was in a simple and versatile salsa.
This salsa has a little bit of a kick to it, not in that it is spicy, but it’s tart and tangy. The subtle sweetness from the kiwi is just enough to make this salsa really enjoyable. You can eat it as is — perhaps for a snack. But since it’s not overly sweet it works really well in savory ways, too — you can spoon it over fish or chicken.
I went a step further in preparing the kiwi. First off, my kiwi fruit was not overly ripe. It was still more on the firm side. I decided to place thick slices of the kiwi under my broiler so that they would caramelize and develop a stronger flavor. This was a fantastic idea! You will want to broil them just enough to develop that intense flavor, but not so much that they become soft or mushy.
This recipe yields about 2-1/2 cups of salsa.
- 5 kiwi fruits, peeled
- 1 granny smith apple, chopped
- 1 tbsp. shallot, minced
- 2 tsp. extra-virgin olive oil
- 1 tsp. white balsamic vinegar
- 1 tsp. fresh mint, finely chopped
- 1/8 tsp. Himalayan pink salt
- Start by preheating your broiler on high. Cut your kiwi into thick slices, and arrange them in a single layer on a parchment-lined baking sheet.
- Broil the kiwi slices for about 3 minutes a side. Keep an eye on them, you’ll notice they start to get a bit charred — you don’t want to get them too soft. Remove them from the broiler and allow them to cool slightly while you prepare the rest of the salsa.
- Combine the apple, shallot, and mint in a bowl.
- Chop up the slices of kiwi and add them to the bowl along with the olive oil, vinegar, and pink salt.
- Toss to combine and enjoy immediately. You can refrigerate this for about 2 days.