I first got the idea for this salsa from a supermarket newspaper article about golden kiwi fruit. I had never heard of them before. They are slightly sweeter with a bit of a mango-melon twang. Aside from that there is not a lot of difference – golden kiwi have more vitamin C; green kiwi have 1.5 times more fibre.
Golden kiwi are slightly softer than green kiwi, so they blend into a salsa better.
Golden kiwi have a thinner, less hairy skin, which technically means they don’t have to be peeled. But I also peel them.
In any case, the idea of mixing kiwi with avocado is positively inspired.
Don’t try and make this for more than four people, unless you have volunteers to help, you could be chopping forever.
You can prepare most of this the day before, just leave out the avocado and peel and chop in at the last minute.
Golden kiwi and avocado salsa
Serves – 2
Ingredients
1 medium avocado
2 golden kiwis (you can use ordinary green kiwis which will result in a slightly tarter, tangier salsa… see the notes in the introduction to this post
½ an unwaxed lime – the zest and the juice
1 large rosy spring onion
1 tsp freeze dried ginger (or a little grated fresh ginger if you have it)
1 tsp black garlic paste (or a crushed clove of garlic if you have it)
Salt to taste
Freshly ground pepper, or a pinch of Urfa pepper flakes
Handful of coriander (I forgot this once and it wasn’t a disaster… any fresh soft herbs would add zing though)
Instructions
Chop the coriander and zest the lime into a medium-sized bowl.
Peel (yes… I know ‘they’ say you don’t need to, but I always do) and chop the kiwi fruit, add to the bowl. Chop the coriander (including the stems which contain a lot of the flavour and goodness). Add to the bowl. Finely chop the spring onion, add that.
Juice in the lime juice.
Add the remaining ingredients and season to taste.
Finally, just before serving (or it will go brown) peel and roughly chop the avocado, and mix in well.