• 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.