Ingredients
- 1 kiwi skin removed and sliced
- ¼ C fresh pineapple chunks or spears See Notes
- ¼ C mango chunks or spears
- 1 TB sliced scallion
- 1 TB chopped cilantro
- ¼ avocado diced
Instructions
- Lightly spray or brush olive oil on to a grill pan. Place over medium heat to warm pan. (See Notes)
- Grill kiwi slices, pineapple, and mango till lightly browned on both sides with grill marks. Be careful- kiwi cooks fast and can become mushy!
- Remove fruit from grill once cooked and allow 5 minutes to cool before handling.
- Dice fruit into small pieces and place in a bowl. Add scallions and cilantro, mixing to combine.
- Cover and place in fridge for a minimum of 1 hour up to 24 hours.
- Mix in avocado just before serving.
- Spoon salsa on to grilled chicken, pork, or fish.
Notes
If a grill pan is not available, place kiwi, pineapple, and mango in a single layer on a baking sheet lined with non-stick foil. Place in broiler for no more than 1 minute per side. Fruit should be lightly browned. If making on a traditional grill, line fruit on a grill-safe pan and place on top rack for minimal time, turning fruit once lightly browned. Alternatively, you can skip the grilling process altogether and still enjoy a refreshing fruit salsa.
When cutting fresh fruit, juice may be released. Reserve any fruit juice and add along with scallions and cilantro for an added fruit flavor.