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YIELDS:

6-8 servings

PREP TIME:

0 hours 30 mins

COOK TIME:

1 hours 0 mins

TOTAL TIME:

1 hours 30 mins

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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

DIRECTIONS

1. 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).

2. Squeeze lime juice on mix and add fresh ground pepper to the mix. Toss to coat. Chill for one hour.

3.  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.

NOTE: This is a beautiful 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. Enjoy.

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