This is a beautiful kiwano salsa packed with both fruit and vegetables. The addition of the kiwona pulp is unusual and when garnished with a fresh wedge of the fruit and some fresh edible flowers, it is a showstopper. Be sure to try tortilla chips with kiwano salsa, kiwano guacamole & kiwano yogurt dip for a full-on kiwano experience! If you aren’t familiar with kiwano, let me answer some of the most frequently asked questions.
Frequently asked questions and answers about kiwano
Kiwano, is also known as horned melon or African horned cucumber. It is a fruit that originates from Africa and has a spiky orange or yellow outer skin with prominent horn-like protrusions. The inside is green and jelly-like and contains tons of edible seeds.
Its flavor is often described as a combination of cucumber and kiwi, with a mildly sweet and slightly tart taste. It isn’t a strong flavor at all and works really well when mixed with other fruits and veggies like in this salasa.
To eat a kiwano, you simply cut it in half lengthwise and then scoop out the inner flesh and seeds with a spoon. You can also slice it into wedges and eat the flesh directly like you would with a sliced orange, or use it as a unique garnish for your recipes or drinks. Be sure to check out my Kiwano Cocktail where I do use a piece of the fruit as a garnish.
Yes, a kiwano is nutritious. It is a good source of vitamins and minerals, including vitamin C, vitamin A, and potassium. Additionally, it contains dietary fiber and antioxidants, contributing to a healthy diet. Like all fruit and veggies, it is great to get into your diet.
Kiwano is often available in specialty or ethnic grocery stores, as well as some larger supermarkets, especially in regions with diverse food offerings. I am able to find it Sprouts Markets and sometimes at Whole Foods.
How to make kiwano salsa
- 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.
- 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.
- 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 served with tortilla chips or on top of fish and poultry. It makes a great topping on tacos too. Give this fruit a try for something new.
Did you enjoy this recipe? Leave a comment if you made this salsa and be sure to let me know how you used it.
Like salsa? Be sure to try some of my other favorites:
Roasted Veggies and Peach Salsa
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.
