Avocado and kiwi salsa: Salsa de aguacate con kiwi

articles Food & Cuisine Recipes

Karen Hursh Graber

When I went to visit friends in warmer parts of Mexico, I was surprised to see so many kiwis in the market. This drab brown, coarse-skinned fruit embodies the saying that “beauty is on the inside” because when peeled and sliced, it is a most attractive color, with a pattern of tiny seeds in the center. Although you can substitute papaya for the kiwi in this recipe, with equally tasty results, there is great eye appeal in the various shades of green represented by the combination of fruit, herbs and green onion. This is especially good served with grilled fish filets that have been lightly marinated in a little lime juice, oil, salt and pepper.


  • 1 1/2 cups finely diced kiwi
  • 1/3 cup chopped fresh cilantro
  • 2 scallions or green onions, green part included, thinly sliced
  • 1 or more chopped fresh serrano chiles, according to taste
  • 1 tablespoon lime juice
  • 2 medium-sized firm-ripe (not soft) avocados, diced
  • salt to taste

Mix the kiwi, cilantro, green onion, chiles, and lime juice in a bowl.

If making a day ahead, do not add the avocado until as soon as possible before serving, as it will turn brown if cut for more than a few hours ahead.

The avocado should be tossed in gently, so that the cubes retain their shape.

Makes about 3 cups.

Link to source article
Adding zest to summer’s bounty: Salsas de fruta

Published or Updated on: July 1, 2000 by Karen Hursh Graber © 2000
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