Title: Kiwifruit Salsa
Categories: Condiment
Yield: 2 -1/2 cups

AMERICAN MEASUREMENTS
3		To 4) Kiwifruit; (1-1/2 cup) peeled and diced
2	md	Tangerines; peeled, diced Or 1 orange
1	c	Peeled, diced jicama
1/2	c	Diced bell pepper red or yellow
1/4	c	Chopped cilantro
1	tb	Lime juice
1	tb	Vegetable oil
1/2	sm	Jalapeno chile; minced or to taste
1/4	ts	Salt

Kiwifruit and golden tangerines are the basis for a versatile and colorful Kiwifruit Salsa. The ingredients are quick and easy to combine. Chill briefly before serving.

DIRECTIONS: In a large bowl, combine kiwifruit, tangerines, jicama, bell pepper, cilantro, lime juice, oil, chile and salt, mixing well. Chill briefly.

Serve the salsa as a dip with tortilla chips, toasted pita bread triangles or warm tortillas. Or use as a sauce over grilled or baked halibut or swordfish steaks, chicken or roasted pork tenderloin. For a main dish, serve it over warm flour tortillas filled with scrambled eggs.

Makes 2-1/2 cups

Source: Oregonian FoodDay; typos by Dorothy Flatman 1997

From: Dorothy Flatman Date: 09-27-97 (08:48) The Pine Tree Bbs (222) Cooking(F)

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