I wanted to show the beauty and natural design of the kiwi fruit. The closer I got to the kiwi, the more I realized it needed a shave.
A favorite treat!
Colorful, healthful and a snap to prepare, this salsa nicely complements grilled fish and shrimp. The candied ginger gives the salsa both a touch of heat and sweetness, but you can also 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 is really quite adaptable. When cutting the fruits, try to make the pieces about the same size, and assemble the salsa no more than two hours in advance of serving for the best presentation.
Makes 2 cups
5 kiwis (green and gold), peeled, halved lengthwise, and cut into 1/4-inch slices
6 ripe strawberries, cut in halves or quarters, depending on size
1 small mango, cut into 1/2-inch dice
1 tablespoon finely minced jalapeno, or to taste
10 chives, finely snipped
1 tablespoon chopped fresh cilantro or parsley
Juice of 1 lime
1 to 2 teaspoons candied ginger puree or syrup, optional
Combine the kiwis, strawberries, mango, jalapeno, 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.