Healthy, colorful and a snap to prepare, this salsa makes a nice complement to grilled fish and shrimp. Candied ginger and our ginger syrup give it a touch of both 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; it's really quite an adaptable recipe.
When cutting the fruit, try to make the pieces about the same size. Assemble the salsa no more than 2 hours in advance for the best presentation.
This recipe makes about 2 cups of salsa, enough to accompany about 8 entrée servings.
Earthbound Farm Organic Kiwis (peeled, cut in half lengthwise, then sliced 1/4 inch thick)
ripe Earthbound Farm Organic Strawberries (cut in hales or quarters, depending on size)
Earthbound Farm Organic Mango (cut into 1/2-inch dice)
finely minced jalapeño pepper (or to taste)
chives (finely chopped)
chopped fresh Earthbound Farm Organic Cilantro or Italian Parsley
Juice of 1 lime
candied ginger purée or ginger syrup (optional)
Combine the kiwis, strawberries, mango, jalapeño, chives and cilantro in a small bowl and stir gently to combine without mashing the ripe fruit.
If you're 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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