Colorful, healthful, and a snap to prepare, this salsa nicely complements grilled fish and shrimp. The candied ginger gives it both a touch of heat and sweetness, but you can use honey or mirin if you prefer.
If you're feeling adventurous, you can also add cubes of avocado or cucumber to this salsa; it's really quite adaptable.
When cutting the fruits, try to make the pieces about the same size, and assemble the salsa no more than 2 hours in advance for the best presentation.
5 kiwis (green and gold, if available), peeled, cut in half lengthwise,
then sliced 1/4 inch thick
6 ripe strawberries, cut in halves or quarters, depending on size
1 small mango, cut into 1/2-inch dice
1 tablespoon finely minced jalapeño, or to taste
10 chives, finely chopped
1 tablespoon chopped fresh cilantro or flat leaf parsley
Juice of 1 lime
1 to 2 teaspoons candied ginger purée or ginger syrup, optional
Combine the kiwis, strawberries, mango, jalapeño, chives and cilantro in a small bowl and gently mix to combine.
If using the ginger, mix with the lime juice to combine, then add the mixture to the fruit, blending gently. Serve at room temperature.
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