There’s something especially refreshing about the combination of crisp cucumber and ripe kiwi during the warmer months. This bright green relish is sweet, tangy, and just a little spicy from fresh jalapeño — a lively topping that feels equally at home beside grilled seafood, summer vegetables, or tucked into a backyard cookout spread.
Unlike traditional relishes, this version leans fresh and vibrant rather than heavily pickled, with cilantro and lime adding a burst of fresh garden flavor. It comes together in minutes and is a beautiful way to highlight peak-season cucumbers and perfectly ripe kiwis.
INGREDIENTS:
1 small English cucumber, finely chopped (about 1½ cups)
3 ripe kiwis, peeled and chopped (about 1 cup total), divided
½ bunch fresh cilantro leaves and tender stems, coarsely chopped
1 jalapeño, seeded and chopped
2 tablespoons fresh lime juice
1¼ teaspoons kosher salt
METHOD:
Place the chopped cucumber and half of the chopped kiwi in a medium serving bowl.
In a blender or small food processor, combine the remaining kiwi, cilantro, jalapeño, lime juice, and salt. Blend until mostly smooth, about 15 seconds.
Pour the blended mixture over the cucumber and kiwi mixture. Toss gently to combine.
Serve immediately, or refrigerate for 15–30 minutes to allow the flavors to meld.
SERVING SUGGESTIONS:
This relish is especially delicious spooned over grilled fish, roasted chicken, pan-seared halloumi, shrimp, tacos, burgers, or hot dogs. It also makes a refreshing dip alongside tortilla chips or grilled pita.
NOTES:
Choose kiwis that yield slightly when gently pressed with your thumb — they should feel soft but not mushy. English cucumbers work best here because they are crisp and less watery than standard slicing cucumbers.
YIELD: About 2 cups
