What to do with kiwis going bad?

1 tbsp sugar per kiwi Cut the fruit into slices and then into rough pieces. Put in a thick-based pan with both a tablespoon of sugar and teaspoon of lemon juice per kiwi fruit. Bring to a gentle simmer and cook for 15 minutes, or until the mixture thickens and becomes gloopy.

How to make salsa Martha Stewart?

Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor.

Is it bad to eat overripe kiwi?

If the kiwi is soft to the touch and appears juicy, it might be okay to eat as long as it does not smell bad or have mold on it .

Do kiwis last longer in the fridge or on the counter?

Storage. Store unripe and ripened kiwifruit at 32–35 degrees Fahrenheit. To ripen, hold fruit at room temperature in a loosely closed paper bag, for two to three days and avoid unusual heat and direct sunlight. Once kiwifruit is ripe and yields to the touch, it should be refrigerated until ready for use .

Why do you put vinegar in salsa?

The acid ingredients in salsa help preserve it. You must add acid to canned salsa because the natural acidity may not be high enough . Commonly used acids are vinegar and bottled lemon juice. Lemon juice is more acidic than vinegar and has less effect on flavor.

What thickens homemade salsa?

If you prefer a really thick salsa, drain the liquid in the can of whole tomatoes (personally I would drain it into a container, rather than down the drain). Then process the salsa as directed and add back some of the liquid from the can, a little at a time, until you have the consistency you're looking for.

Do you leave the skin on tomatoes when making salsa?

The advantage of leaving them on is you save time and can make a salsa relatively quickly . But if you're making a thinner salsa, there is an advantage to not having the skin included as it impacts texture. A popular way to remove tomato or tomatillo skins is to fire roast them and then steam the skins off.

Are shriveled kiwis safe to eat?

Select It. Look for kiwifruit that feel slightly firm. Size does not affect taste. Avoid buying kiwi that are very soft, cracked or wrinkled .

How do you know if a kiwi has gone bad?

How to Tell If Kiwi Has Gone Bad. Look for tears, bruises, or soft spots ; all of these usually signify an overripe and mushy interior. Kiwi lose a lot of their moisture as they approach spoilage, so any wrinkly patches of skin can indicate that the fruit is beginning to dry out and is past its prime.

Can you freeze kiwis?

Yes, you can freeze kiwi too ! You can prolong the life of your ripe Zespri® Kiwifruit by popping it in the freezer to use later in refreshing recipes such as smoothies and sorbets. Just remember to cut your kiwifruit in half or peel to freeze, otherwise your whole kiwifruit could split open.

How do you store kiwis long term?

Lay out the kiwi on a parchment paper-lined baking sheet. Freeze the kiwi for 2-3 hours, or until frozen solid, then transfer it to an airtight food storage container . Return the kiwi-filled container to the freezer, where it'll be at its tastiest for about three months.

Kiwi salsa recipe - Pamela Salzman (2024)

Kiwi salsa recipe

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Pamela
January 18, 2013
12 Comments

Categories: Appetizers, Gluten-free/gluten-free adaptable, Recipes, Snacks, Vegetarian

Have you ever looked at recipe and thought there was an ingredient that could be omitted no big deal? But then afterwards you realize that maybe it was there for a reason. I swear I don’t think I zested a piece of citrus for 20 years because I didn’t know any better. Entire recipes, too. Sometimes I’ve passed on recipes that I learned later were really great. I’m still learning what kinds of recipes work for my family and me and it always helps to get recommendations from friends who eat the way we do.

I was at the farmer’s market a few weeks ago buying pomegranates and a woman standing next to me asked me what I was going to do with all of them and how one eats pomegranates. I was very enthusiastic giving her all sorts of suggestions from yogurt parfaits to salads to co*cktails, all very standard and common, I’ll admit. Then this other woman out of the blue asked, “have you ever tried pomegranates in guacamole?” Show-off. No, I haven’t nor had I ever heard of such a thing. I thought to myself it sounded a little out there and I planned on NOT trying it any time soon. So I took my pomegranates home to my granola and greens and that was that.

Then last week I was teaching at my friend Lisa‘s house and she was telling me about her CSA boxes and how exciting it has been receiving such great produce every week. Lisa said she had gotten so many kiwis the last few weeks that she was forced to find a few new delicious ways to enjoy them, including an amazing kiwi salsa with pomegranates. Light bulb. Oh really? Tell me more. She had made a very easy chunky salsa that was more tart than sweet, but had creamy avocados and crunchy pomegranate seeds. The universe was telling me to make this no matter how crazy it sounded. I love kiwis as much as the next person and you know I am mad for pomegranates and avocados, so how bad could it be?

A few nights ago I planned on pan-seared wild halibut with the salsa plus some cilantro rice and cauliflower. I wouldn’t say that fish gets everyone super excited in our house, except me of course. And Daughter #2 is still on her anti-seafood campaign. But everyone FREAKED out over this salsa and the fish. My husband said, “I have to say I am delightfully surprised by how much I like this. This salsa is fantastic.” He’s really not as dorky as he sounds. He and Mr. Picky polished off their fish and salsa and then proceeded to finish the remaining salsa with tortilla chips. Mr. Picky even suggested making the salsa with fish tacos. Success!

This was not as sweet as a mango or pineapple salsa, which the hubby doesn’t care for. Instead kiwis and pomegranates are both a little tart, probably more tart than a peak-of-summer tomato. And it’s a great option for the winter when all these ingredients are in season. Plus, it’s super nutritious! Kiwis, pomegranates and jalapenos are loaded with Vitamin C and antioxidants. And avocados have amazing healthful fats and Vitamin E. All great beauty foods! I made this two hours ahead of eating it in the 15 minutes I had between coming back from dropping Mr. Picky off at soccer and picking up Daughter #2 to go to music lessons. What is better than fast and easy? I think I’m I’m going change up our standard Super Bowl fare and make a bowl of this. It’s a new year people and I’m going to act like it!

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Kiwi Salsa

Author:Pamela, adapted from simplyrecipes.com

Serves:makes about 1½ cups

Ingredients

1 cup diced peeled kiwifruit, about 3-4 kiwis (don't choose kiwis that are too soft)
¼ cup pomegranate seeds (see how to seed a pomegranate)
½ an avocado, peeled and chopped
1 Tablespoon thinly sliced green onion (white and light green parts)
½ Tablespoon minced fresh, seeded jalapeno (or more or less according to your desired heat level)
1 teaspoon finely chopped fresh cilantro (about 6 sprigs) -- you can add more, but I was rushing to finish this
1 teaspoon unrefined extra-virgin olive oil
a few pinches of sea salt or to taste

Instructions

In a medium bowl, gently combine all ingredients so you don’t mash the avocado and kiwi. Taste for seasonings, specifically jalapeno and salt, and adjust accordingly. I like to let salsas sit for an hour or so to allow the flavors to meld. Keep covered so the avocado doesn’t brown.

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Comments

Lisa
June 22, 2014 at 7:36 pm
Pomegranates are out of season – do u think I can substitute blueberries?
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- PamelaModerator
  June 22, 2014 at 7:48 pm
  Hmmmm……perhaps. How about diced mango? I suppose it also depends on how you plan to serve it.
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Leslie
February 13, 2013 at 6:54 pm
I had a bunch of grilled chicken leftover from last night and decided to try this salsa. I had all the ingredients but the green onions and it turned out amazing! Great way to spice up boring leftover chicken 😉
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- PamelaModerator
  February 13, 2013 at 10:15 pm
  I’m so glad you wrote in with your feedback. I hadn’t thought to use it on grilled chicken! Nice suggestion. If you’re out of green onions next time, I bet shallots would work 🙂
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Dora Amini
January 24, 2013 at 4:46 pm
I made this salsa and it was delicious! I wonder if you can help me find out how to make “melon gazpacho” I recently had it at Canyon Ranch in Miami and it was amazing….
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- PamelaModerator
  January 24, 2013 at 5:13 pm
  So glad you liked the salsa! I have never made melon gazpacho, but it sounds delicious. I did a quick search on Foodily and came up with 60 recipes. See if one of these sounds good to you: http://www.foodily.com/s/melon-gazpacho
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delilah
January 21, 2013 at 5:54 pm
Made this kiwi salsa this weekend…beyond delicious. Thank you for the constant inspiration!
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- PamelaModerator
  January 22, 2013 at 9:25 am
  And thank YOU for your feedback. It’s always so appreciated!
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Anica
January 18, 2013 at 1:51 pm
One of my favorite combinations – La Condesa in Austin and Napa Valley has a guacamole w/ pomegranates and other special combinations which rotate with the season. Such as a watermelon version in the summer – it’s surprising delish!I’m excited to have a recipe to make as well!
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- PamelaModerator
  January 19, 2013 at 7:28 am
  So interesting!!!! One of the reasons I love food and cooking is that I am always learning something new. This is a revelation to me!
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Lory
January 18, 2013 at 7:12 am
Sounds delicious, however you mention avocado and I don’t see it in the recipe .
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- PamelaModerator
  January 18, 2013 at 7:45 am
  Thank you, Lory — good catch! I just fixed it. My grandmother was right, haste makes waste!
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I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).

Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.