Mark and I are likely enjoying the breezy, ocean-scented streets of San Francisco right now. This is our first trip to northern California, so I’m thrilled to see the sights—Alcatraz, the redwoods, and a little Napa Valley wine tasting are all on the list. And of course I’m excited to sample the food scene; my restaurant list might be longer than my packing list!
I’ll share photos and highlights from the trip on the blog soon. Meanwhile, here’s a bright, refreshing recipe: Strawberry Kiwi Fruit Salsa. It’s a fresh, fruity salsa that’s easy to prepare and perfect for summer gatherings or an everyday snack.
Berry season is starting here in Pittsburgh, and I’m always excited to eat them fresh, frozen, or baked. Strawberries are my favorite, and pairing them with kiwi creates a lovely contrast of sweet and tangy flavors. This salsa is vibrant, simple, and delicious with chips or as a topping for grilled fish or chicken.
I enjoyed this with sweet potato tortilla chips and sweet plantain chips—both pairings work wonderfully. I liked the salsa enough to use it again in another recipe coming soon.
The ingredient list is short and straightforward: strawberries, kiwis, cilantro, red onion, lime, green chilies, sea salt, and a bit of pepper if you like. Prep is quick—just chop the fruit, dice the onion, and combine everything in a bowl. I peeled the kiwis with a vegetable peeler, but you can scoop the flesh with a spoon if you prefer.
For a little heat, I used diced canned green chilies, but minced jalapeño works well too if you want more kick—just take care when handling it. Finish the salsa with a squeeze of fresh lime juice and a pinch of sea salt to balance the sweetness of the fruit and bring out the flavors.
This salsa is a great companion for salty chips—the contrast of sweet fruit and salty crunch is delightful. It’s also a light, colorful option for picnics, barbecues, or a casual snack. I recommend enjoying it the day it’s made or within 1–2 days, since the fresh fruit will soften over time.
Keep this Strawberry Kiwi Fruit Salsa in mind for your next party, cookout, or holiday gathering. It’s quick to make, visually appealing, and full of bright, balanced flavors. Enjoy!
- 1 1/2 cups chopped strawberries
- 3 kiwis, peeled and chopped
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 tablespoon diced green chilies
- 1/2 lime, juiced
- sea salt to taste
- Combine all ingredients in a bowl, stir gently, and serve with your favorite chips. Sweet potato and plantain chips are excellent choices.
- Store leftovers covered in the refrigerator.
- Because the salsa uses fresh fruit, it’s best eaten within 1–2 days.