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3-4 California kiwifruit, peeled and diced (1½ cups)

2 medium tangerines or 1 orange, peeled and diced

1 cup peeled and diced jicama

½ cup diced sweet red or yellow bell pepper

¼ cup chopped cilantro

1 tablespoon lime juice

1 tablespoon vegetable oil

½-1 small jalapeño pepper, minced (seeds and veins removed)

¼ teaspoon salt


In a large bowl, combine all ingredients, mixing well.  Chill briefly.  Makes about 2½ cups.


Serving suggestions:  Serve as a dip with tortilla chips, toasted pita bread triangles or warm tortillas; as a sauce over grilled or baked halibut or swordfish steaks, chicken or roasted pork tenderloin; or over a warm flour tortilla filled with scrambled eggs.


Nutritional Analysis:  Per 2 tablespoon serving: 

Calories 110; Calories from Fat 35; Total Fat 4 gm.; Cholesterol 0; Sodium 150 mg.; Carbohydrate 21 gm.; Dietary Fiber 5 gm.; Sugars 14 gm.; Protein 2 gm. 

Percent Daily Values:  Vitamin A 30%, Vitamin C 200%; Calcium 4%; Iron 4 %

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