CALIFORNIA KIWIFRUIT SALSA

Salsas come in many flavors and colors. Two fruits of winter - California kiwifruit and golden tangerines - are the basis for this colorful fresh salsa.

• 3 to 4 California kiwifruit, peeled and diced (1-1/2 cups)
• 2 medium tangerines or 1 orange, peeled and diced
• 1 cup peeled and diced jicama
• 1/2 cup diced sweet red or yellow bell pepper
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice
• 1 tablespoon vegetable oil
• 1/2 to 1 small jalapeno pepper, minced, seeds and veins removed
• 1/4 teaspoon salt

In a large bowl, combine all ingredients, mixing well. Chill briefly. Makes about 2-1/2 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 serve over warm flour tortilla filled with scrambled eggs.

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