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In my quest to find creative ways to use the unusual fruit, kiwano melon, I added the kiwano pulp to three traditional sides normally served with tacos, quesadillas, chips and more. I created a yogurt dip, a kiwano guacamole and a kiwano, pineapple and tomato salsa There is a very mild flavor that really goes well with all the sides. The fruit is packed with all the good stuff: vitamins, minerals and a healthy dose of protein not usually found in fruit. Go ahead and add it to everything. Don’t forget to try my Kiwano Cocktail (I had to use the last kiwano for something fabulous, right?)

Pulling this appetizer together is really easy. You are simply mixing up the ingredients for each dip in a separate bowl. Place them on a serving tray. Serve with warm tortilla chips and you are good to go.

Haven’t heard of Kiwano? Let me share the most frequently asked questions about the fruit.

Absolutely. I’ll always opt for fresh corn when in season but in the dead of winter when I can find fresh corn, I’ll use frozen corn. However, I do not recommend canned corn. The flavor is just off and doesn’t work as well.
No. Sweet corn is just that, sweet. I don’t find any need to add sugar and I’m usually looking for ways to remove sugar from recipes. Let the corn stand on it’s own. The corn, milk and scallops are all sweet enough.
Yes, you can use plant based milk alternatives like soy and oat. Obviously, the taste will be altered. You could also just use chicken stock and the corn and eliminate the cream portion. Play with the portions of corn to chicken stock to get the consistency you like.
It typically takes about 15-20 minutes, including shucking the corn, cooking the corn, cutting the kernels from the cob, and blending time.
You’ll need a pot for cooking the corn, a chef’s knife to cut the kernels off the cob, and a blender or food processor for pureeing the corn mixture.
To create more of a thinner sauce, you can strain the puree through a fine-mesh sieve after blending for an extra smooth texture.
Corn puree can be refrigerated for 3-4 days or frozen for up to 3 months in a covered freezer-safe container.
Yes, it’s versatile and can be used in various savory dishes or sweetened for desserts. This is where adding some sugar MIGHT make sense. I like to serve grilled salmon and chicken over the puree to. It is just delicious.
Don’t forget to try my Kiwano Cocktail (I had to use it to make a fabulous cocktail for a BBQ!)

Start by making the Kiwano Salsa.  The recipe is simple and you’ll be mixing the colors of the rainbow using fruits and veggies to create this great dip.  I also use it as a topping on chicken and fish or as a side with many Mexican meals.  Here is the Kiwano Salsa recipe.

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Next, I mix up my Kiwano yogurt dip.  This is simply fat-free Greek yogurt (FAGE is my preference) and the kiwano fruit mixed in a bowl.  Put to the side and proceed with the Kiwano Guacamole.

I simply smash the avocado with salt and pepper until almost smooth.  Then I add the kiwano fruit and stir it in.

I then put all three dips into small bowls.

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The last step is to warm up the tortilla chips.  This is the single greatest tip I can give you.  Taking a store bought bag of tortilla chips and putting them on a baking sheet and popping them into a 200 degree F oven for 10 minutes takes them to a whole new level.  Your guests will really appreciate the effort.  And lets face it, that wasn’t a lot of effort.  LOL  Warming up the chips shows you care about the details.

Put the chips in a basket or on a large platter with the three dips and some wedges of lime and you are ready for a party.  Enjoy.

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Did you like how easy and delicious this recipe was? If so, try some of my other favorite dip recipes:

Crab Guacamole Dip

Three Bean Hummus

Four Cheese Fonduta w/Roasted Tomatoes

Whipped Feta with Cucumbers

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Tortilla Chips With Kiwano Salsa, Kiwano Guacamole & Kiwano Yogurt Dip

Enjoy kiwona melon three ways in a fresh salsa, guacamole and a cooling yogurt dip. These are delicious served with tortilla chips or served with tacos or as a side with fish and chicken.
5 from 1 vote
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Starter
Cuisine Mexican
Servings 8 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients
 
 

  • 1 Large bag of tortilla chips

KIWANO GUACAMOLE

  • 2 Ripe avocados
  • ½ Kiwano pulp
  • Salt & pepper

KIWANO YOGURT DIP

Instructions
 

  • Make Salsa and chill.  (Get the Kiwano, Pineapple & Tomato Salsa recipe here.)
  • Make Yogurt dip (mix all ingredients together and chill one hour).
  • Make Guacamole (mix all ingredients together and chill one hour)
  • Serve all three dips with tortilla chips and enjoy!

Nutrition

Serving: 8g
Keyword appetizer, dips, healthier choice, kiwona melon, starter
Tried this recipe?Let us know how it was!