Happy Monday! Hope you had a great weekend and are looking ahead to an awesome week. I’m super-excited to share today’s recipe with you. It’s my first official post with Recipe Redux. This month, we’re partnering with Zespri and featuring recipes with their SunGold Kiwifruit as part of a recipe contest.
A little bit sweeter and less tart than green kiwifruit, a SunGold has a yellow flesh and smoother, hairless skin, so it’s easier to enjoy as is, without peeling. I still peeled mine for this recipe, but that’s totally up to you. From a nutrition standpoint, these little guys are packed with potassium (even more than a banana per serving of 2 kiwi), vitamin C (three times more than an orange—who knew?), vitamin E, and filling fiber. The enzyme actinidin in kiwifruit is great for digestion and also makes kiwi an awesome meat tenderizer that’s great in a marinade.
A ripe kiwifruit should yield to slight pressure when squeezed gently in the palm of your hand. If you need to speed up ripening, leave the kiwifruit out at room temperature for about 3-7 days to ripen. You can also put it in a paper bag with bananas or apples so that the ethylene gas emitted by these fruits make the kiwifruit ripen faster. Once ripe, kiwifruit can be kept in the refrigerator for up to 2 weeks. That’s great if you’re like me and have a tendency to buy something with big recipe ambitions that your schedules causes you to put on hold a few days longer than expected.
As a participant in this recipe contest, I received a box of SunGold Kiwifruit to play with and had lots of fun brainstorming. The hot weather found me craving salsa, so that’s exactly what I made.
This was delicious served with white fish and as a dip for celery, cucumber, and jicama sticks, but my absolute favorite way I enjoyed this was over a salad with some tempeh and avocado.
Here’s the salsa recipe. Enjoy!
- 1 ripe mango, peeled and diced
- 2 Sungold Kiwis, peeled and diced
- 1 cup diced jicama
- 1 medium red bell pepper, chopped
- ½ cup chopped red onion
- juice of 1 large lime
- ¼ cup packed fresh cilantro leaves, chopped
- In a large bowl, combine all ingredients.
- Toss well to mix.
(Makes ~3 cups)
Nutrition Information Per 2 tablespoon serving: 16 Calories, 0 grams Fat, 4 grams Total Carbohydrate, 1 gram Fiber, 2 grams Sugar (0 grams added sugar), 0 grams Protein
Do you like kiwis? What’s your favorite way to eat salsa?
Disclaimer: I received a free sample of SunGold kiwis from Zespri as part of a partnership with Recipe Redux. I was not compensated monetarily for my time, but by posting this original recipe, I’m participating in a contest that does involve a monetary prize.