Kiwi-Lime Salsa
POSTED: 4:05 pm EDT August 10,
2003
UPDATED: 6:11 am EDT September 5,
2007
This recipe can be adapted to use your favorite fruits or those you may have on hand. For the kiwi, substitute cubed grapefruit, oranges, papaya, strawberries, or any combination. Serve the tasty mixture as an appetizer with tortilla chips or as a topping for grilled fish or chicken.
1 teaspoon lime zest
1 tablespoon fresh lime juice
1 teaspoon Dijon mustard
2 kiwis (preferably at room temperature), peeled and cut into ½-inch cubes (about 1 cup); (see Tip)
2 scallions, finely chopped
1 tablespoon currants
Stir together the lime zest, lime juice, and Dijon mustard in a small bowl. Add the kiwis, scallion, and currants; toss.
Advance Preparation
This salsa can be made a few hours in advance. Refrigerate, covered; for the best flavor, bring to room temperature for serving.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
The following are comments from our users. Opinions expressed are neither created nor endorsed by TheIndyChannel.com. By posting your comments you agree to accept our Terms of Use. To report an offensive or otherwise inappropriate comment, click the "Flag" link that appears beneath that comment. Flagging a comment will send it to our editorial staff for review.
