![bowl of kiwano salsa with fresh flowers](https://mycuratedtastes.com/wp-content/uploads/2023/08/Kiwano-Salsa-Featured-Image-768x512.jpg)
![cut kiwano with other fruit and veggies](https://mycuratedtastes.com/wp-content/uploads/2023/08/Kiwano-Salsa-1-768x768.jpg)
To get started on this dish, gather all your ingredients and prep the veggies. Chop your tomatoes, pineapple, jalapeno, red onion, green onions and bell peppers. Extract your pomegranate seeds from the fruit and scoop the kiwano flesh into a bowl.
![chopped tomatoes](https://mycuratedtastes.com/wp-content/uploads/2023/08/Kiwano-Salsa-2-768x768.jpg)
Add all the fruit and vegetables to the same bowl. Squeeze the lime juice over the mix and add some salt and pepper to the mix and toss to coat. Refrigerate for one hour.
![all the ingredients for salsa in a bowl](https://mycuratedtastes.com/wp-content/uploads/2023/08/Kiwano-Salsa-3-768x768.jpg)
When it is time to serve, top with the lime zest, some flaky salt (Maldon is a favorite), a wedge of kiwano and fresh edible flowers (if using).
This is perfect serves with tortilla chips (Be sure to try my Tortilla Chips with Kiwano Salsa Kiwano Guacamole & Kiwano Yogurt Dip for a total “kiwano” experience) or on top of fish and poultry. It makes a great topping on tacos too. Give this fruit a try for something new.
![bowl of salsa with fresh flowers](https://mycuratedtastes.com/wp-content/uploads/2023/08/Kiwano-Salsa-5-768x768.jpg)
Like salsa? Be sure to try some of my other favorites:
![bowl of kiwano salsa with fresh flowers](https://mycuratedtastes.com/wp-content/uploads/2023/08/Kiwano-Salsa-Featured-Image-150x150.jpg)
Kiwano Salsa
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- ½ Kiwano melon, pulp removed
- ¼ Cup Diced fresh pineapple
- ½ Cup Seeded and diced cherry heirloom tomatoes
- 1 Tbsp. Finely chopped jalapeno
- 1 Tbsp. Finely chopped red onion
- ¼ Cup of Pomegranate seeds
- 2 Green onions chopped, white and green parts separated
- ½ Cup Diced red or orange bell pepper
- Fresh Ground Black Pepper to taste
- 1 Lime, juice and zest
- Flake salt (such as Maldon) to finish
Instructions
- Mix all of the ingredients in a large bowl. Keep the green chopped part of the onion to garnish (along with flowers and slice of Kiwano if using).
- Squeeze lime juice on mix and add fresh ground pepper to the mix. Toss to coat. Chill for one hour.
- Top with lime zest, flake salt, the Kiwano wedge and fresh flowers. Serve over fish or chicken, with your tacos or try with tortilla chips and kiwano guacamole and yogurt dip.