Kiwi Salsa


Kiwi salsa with kiwifruit, pomegranate seeds, avocado, and jalapeño chiles. A bright fresh salsa, perfect to accompany Mexican dishes!

Photography Credit: Elise Bauer

We have a kiwi fruit vine that is rather prolific, to put it mildly.

“The untamed beast”, “vine from hell”, or simply “the monster” are a few of the names my father and I have given this plant.

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Or plants. There may be two of them but I rarely fight my way through the mass of leaves and fruit to see what is really growing there. It’s my mother’s baby, so we are only allowed to cut it back when it threatens to completely overtake the vegetable garden, which it does on a weekly basis all summer long.

Kiwi fruit, also known as Chinese gooseberries, were first marketed to the US by New Zealanders, who call themselves “kiwis” after a native bird of New Zealand. They have a rough brown skin, which once peeled reveals a bright green interior, tart and hard when unripe, soft and sweet when ripe.

Kiwi Salsa

Although we are used to eating them in the summer, that’s because we’ve been importing them from New Zealand for years. The season for kiwifruit is actually in the fall and winter; we start picking ours in late October.

While in New Zealand last year I consulted with a local chef to see if I find some ideas of things to do with the profusion of kiwi fruit our vines produced. He suggested using them the way one might use a raw tomato, in that they are both acidic and sweet, and recommended making salsa with them. Brilliant!

Here is a lovely spicy seasonal salsa that I put together today using a few kiwifruit, with some pomegranate seeds for added color and sweetness, and avocado to balance out the acidity of the kiwifruit. Serve with tacos or steak.

Kiwi Salsa Recipe

  • Prep time: 10 minutes
  • Yield: Makes about 1 1/2 cups


  • 3-4 ripe kiwifruit, peeled, carefully chopped
  • 1/4 cup pomegranate seeds (arils)
  • 1/2 avocado, peeled and chopped (see how to cut and peel an avocado)
  • 1 heaping tablespoon thinly sliced green onion
  • 1 tablespoon (adjust to taste) of chopped fresh or pickled jalapeño chili peppers (no seeds)
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon extra virgin olive oil
  • Salt and pepper to taste


Place the kiwifruit, pomegranate seeds, avocado, green onion and olive oil in a medium sized bowl.

Starting with just a teaspoon of chopped jalapeño, gently fold in and add more to your desired level of heat.

Add cilantro. Add salt and pepper to taste.

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Kiwi Salsa

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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6 Comments / Reviews

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Did you make it? Rate it!

  1. jerak

    Just made this and it is absolutely fantastic! Never would have thought to put all these different ingredients together. Thanks for the recipe!


  2. Kate

    I made this tonight and it’s great. Only problem is that I added way too much jalapeno so it is very very spicy. Any advice on how to cool it down?

    Note from Elise: Yes, pick out as much of the jalapeno as you can, and add some more avocado. Avocado actually dissipates the chemical in the chili that makes it hot.

  3. Marty

    Where can I get a male and female kiwi plant – I want to add it to my garden from hell.
    Love this recipe!

    Note from Elise: Check your local nursery for kiwi plants. They can probably order you some if they don’t have any in stock. Check also if your climate is appropriate to grow them.

  4. Tom

    I saw this on your blog the other day and was looking for an excuse to try it out.
    Tonight was the night, as I had a nice fillet of salmon that a friend had caught and given to me.
    I picked up everything from the grocery store (except for the cilantro… I forgot it) and made the salsa while the salmon was cooking.
    What a FANTASTIC addition it turned out to be!
    It went absolutely wonderful (even without cilantro) with the fish.
    I’ll definitely have to try this one again!
    Thanks for such a terrific site with all these great recipes.


  5. Lupita

    Just absolutely loved it. I added extra jalapeños. I love hot salsas. It made a great afternoon snack right out of the bowl with tortilla chips.


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