Bright, colorful, and full of bold flavor, this tropical fruit salsa brings a sweet and spicy kick to any meal. Juicy mango, tangy kiwi, and crisp red bell pepper create a refreshing base, while cilantro and serrano chilies add freshness and heat. A simple lime-cumin dressing ties it all together. Perfect with brie quesadillas, fried fish tacos, or as a vibrant topping for grilled swordfish or halibut, this salsa is a versatile favorite for summer gatherings or anytime you want to liven up a dish.
INGREDIENTS:
3 kiwi fruit, small dice
3 mangoes, peeled, cored, and diced small
2 red bell peppers, diced small
2 bunches cilantro, chopped
2 serrano chilies, minced
1/4 cup olive oil
1/4 cup lime juice
1 tablespoon sugar
1 tablespoon cumin
Cayenne pepper and salt to taste
METHOD:
In a medium mixing bowl, combine kiwi, mango, bell peppers, cilantro, and serrano chilies.
In a small bowl, whisk together olive oil, lime juice, sugar, cumin, cayenne, and salt.
Pour the dressing over the fruit mixture and gently fold to combine.
Cover and refrigerate for at least 1 hour to let the flavors meld.
Serve chilled with quesadillas, tacos, or grilled fish.
