Kiwi Avocado Salsa, Revisited

I'm slowly revisiting my recipes of long ago (half a year!) and updating and improving upon them. Mostly, I'm taking better photos. I've forgotten how good some of them are. When you try 30 new dishes every month (probably an underexaggeration) you can't possibly remember every one. When I was compiling my recipe index (cutting and pasting posts and links) I stumbled upon recipes thinking, "I made that? Yum! I'll have to try it out!".

Here is Kiwi Avocado Salsa, renewed. Kiwifruit, avocado, and pomegranates are all in season during the winter (here in North America anyway). So my timing is perfect. Say goodbye to summer and embrace the tastes that can be enjoyed all winter long.

1/22/09: I confess, I had my doubts about the outcome of this recipe. But being a lover of kiwi, avocado, and pomegranate I had to try it. What worried me was adding onion, cilantro, and jalapeno to such sweet ingredients. I thought there was no way it would work. I was completely wrong! This salsa is exceptional! You do need to be careful, particularly with the cilantro and jalapeno, to not overwhelm the other ingredients. Add them in slowly, taste testing as you go. If you like it hot, add more pepper. All the ingredients are essential though! Together they create a beautiful, mouth-watering appetizer! It is literally bursting with sweet and spicy in every bite!

INGREDIENTS
4 ripe kiwi, peeled and chopped
1/4 cup pomegranate seeds (arils)
1 ripe avocado, peeled and chopped
1 heaping Tbsp. green onion, thinly sliced
1 tsp. jalapeno, seeds discarded and minced, to taste
fresh cilantro, chopped, to taste
1 tsp. olive oil
Salt and pepper, to taste

DIRECTIONS
1. Place the kiwi, pomegranate seeds, avocado, green onion and olive oil in a medium sized bowl. Gently fold in chopped jalapeno, adding more to your desired level of heat. Add cilantro. Season with salt and pepper to taste.

Makes about 1 1/2 cups.

(Adapted from Simply Recipes)