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Nutrition Facts
Serving Size 1 (98g) Recipe makes 8 servings
Calories 44
Calories from Fat 2		(5%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 4mg		0%
Potassium 211mg		6%
Total Carbohydrate 10.7g		3%
	Dietary Fiber 3.6g	14%
	Sugars 4.7g
Protein 0.9g		1%
detailed view... how is this calculated?

Kiwi Salsa

Recipe #384266 | 15 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: ~Rita~
Aug 5, 2009

A no cook, refreshing Condiment for tortilla or jicama chips, top fish or chicken. Using the jicama for chips makes this a no fat, complex carbohydrate Good Eats! Give it a go!

SERVES 8 (change servings and units)

Ingredients

1/2 jicama, peeled
4 kiwi, peeled and diced (1 cup diced)
2 green onions, sliced
1/4 cup dried cranberries
1/4 cup diced pimento pepper, from jar
1 garlic clove, minced
1/2 teaspoon cilantro or parsley, minced
1/2-1 jalapeno, depending on how hot you like it, minced
salt and pepper
1 lime, juice of

Directions

1
Slice jicama into 1/4 inch slices.
2
Cut slices in half.
3
Take 1/4 of the slices and dice, place in bowl.
4
Drizzle the slices with a touch of lime and set aside.
5
Add remaining ingredients to the diced jicama mixing all to blend. Using as much lime juice as desired.
6
Arrange corn or jicama chips around the bowl of the salsa. Or top your favorite grilled chicken or fish.

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Featured Reviews for This Recipe

From: Sammit

On Aug 24, 2009

YUM! I'm not a fan of jicama...but this was delish! You can make this for us again anytime!

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From: Lainey6605

On Aug 23, 2009

This was pretty tasty and unique. A very nice use of ingredients and I served it on top of grilled chicken breasts.

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From: NorthwestGal

On Aug 22, 2009

I topped a grilled cod fillet with this Kiwi Salsa, and it was great. The cranberries and kiwi provided a nice touch of soft texture and sweetness set against the more blandly-flavored and crunchy texture of the jicama. I thought about removing some of the jicama, but I feared losing some of that lovely lime juice (since the diced jicama is first marinated in lime juice). We used the extra salsa to use with some tortilla chips, but I think it really shines as a topper for meat/fish/poultry. I'd like to try it with pork as I think the cranberries would be a natural match with a few nicely grilled or broiled pork chops.

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From: Cookie Lane

On Aug 23, 2009

The sweet and sour combination of the cranberries and kiwi went together really well. The jalapeno gave the salsa a nice little kick. That being said, I had a hard time eating the salsa with just tortilla chips - it had a sort of sharp taste to it. I think it would be wonderful as a topping on a southwestern dish, which would cause the flavors to meld together. Thanks for sharing!