Kiwifruit, also known as Chinese gooseberries, were first marketed to Europe by New Zealanders, who call themselves “kiwis” after the native bird of New Zealand. Although we are used to eating them in the summer, the season for kiwifruit is actually in the fall and winter. When the first kiwi boat arrives in Europe at the beginning of spring, it’s early-season for kiwifruit in New-Zealand.
I love to use kiwifruit on the sweet side (like yoghurt, tarts or sangria), but I never thought of using them on the savory side. This salsa recipe is deliciously sweet & sour — fresh kiwifruit, buttery avocado with a hint of pomegranate, minimal seasoning and a touch of jalapeño for some kick.
3-4 ripe Zespri® kiwifruit, peeled & chopped
1/2 avocado, peeled & chopped
1/4 cup pomegranate seeds
1 tbsp thinly sliced red onion
1 tbsp chopped fresh or pickled jalapeño chili peppers (no seeds)
1 tbsp chopped fresh cilantro
1 tsp olive oil
Salt & pepper
Makes about 1 1/2 cups.
Place the kiwifruit, pomegranate seeds, avocado, onion and olive oil in a medium sized bowl. Start with just a little bit of chopped jalapeño, gently fold in, and sprinkle in more to your desired level of spiciness. Add cilantro, salt & pepper to taste.
12 corn tortillas
2 cups canola oil
Makes 96 chips.
In a shallow pan, heat oil to 360° F/180° C. Cut tortillas into even strips and gently place strips into oil, only a handful at a time. Watch carefully and flip, if necessary, until they’re just golden brown and crispy. Remove from pan and place on a paper towel. Sprinkle with sea salt.