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This colorful fat-free salsa, developed by Chef Patricia Hart, M.S., R.D. and Sharon Salomon, M.S., R.D., brightens up any meal as an appetizer or an accompaniment to fish or chicken.

Yields 1-1/2 cups

3   medium kiwifruit
3/4 cup mango, chopped
1 Tbsp. minced green chilies, (fresh or canned)
2 Tbsp. lime juice
1- tsp. honey
3 Tbsp.  chopped cilantro
pinch  salt

Peel kiwifruit and cut into lengthwise quarters, then slice. 

Place sliced kiwifruit into bowl with other ingredients.

Mix gently.  Serve with tortilla chips.

Makes six servings.

As an alternative, substitute 1/2 cup (or approximately 12) of diced dried figs for the mango.   

Nutritional Analysis*:
Per serving:

Calories: 48; fat: .2 g; protein: .7 g; vitamin A:11%;
vitamin C: 77%; vitamin E: 4%; calcium: 2%;
folate 3.5%; sodium: 3%; potassium: 173 mg;
magnesium: 3.5%; phosphorus: 2%.

*does not apply if figs are used instead of mangos.

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