Zespri® Kiwifruit & Cherry Tomato Mexican Salsa
Salad Ingredients
- 4 Zespri Green Kiwifruit (preferably not too ripe)
- 1 rounded tablespoon finely diced red capsicum
- 1 rounded tablespoon finely diced yellow capsicum
- 1 rounded tablespoon finely diced onion (optional)
- ½ cup (80 g) red cherry tomatoes, cut into 0.5 cm cubes
- 1 – 2 tablespoon coriander leaves, roughly chopped
- 1 green chilli, finely chopped
- ½ teaspoon ground cumin
- 1 tablespoon lime or lemon juice
- 1 teaspoon sugar
- ¼ teaspoon salt
Serves: 3
Developed exclusively for Zespri by popular Malaysian chef Rohani Jelani

Directions
-
Peel kiwifruit and using a sharp knife, cut into small, neat cubes (about 0.5cm).
-
Place in a bowl and combine with the remaining ingredients.
-
Mix gently and serve with nachos and vegetable ‘chips’ (sliced carrot and cucumber).
-
Only put in the lime or lemon juice, sugar, salt and ground cumin powder when the salsa is ready to be served.