01
December
2011
|
08:18 PM
America/New_York

Tangy Peach and Kiwi Fruit Salsa

  • 4 ripe kiwi fruit, peeled and diced
  • 1 Tbsp. lemon juice
  • 2 ripe peaches, peeled and diced
  • 1/2 tsp. dried tarragon
  • 2 1/2 Tbsp. rice vinegar
  • 1/2 t. sugar
  • 1 1/2 Tbsp. minced fresh mint leaves
  • Salt to taste

Combine all ingredients in a bowl and chill at least two hours before serving. Fruit salsas are best when freshly made, but will keep up to 48 hours in the refrigerator. Makes 3 cups. This salsa is especially good with fish, chicken or lamb.

Select pages where this recipe appears: Miscellaneous