Speaking of kiwi, check this out: If you still want more kiwi instructions, check out this tutorial! And if mangoes stress you out, we have this post, but you also need to see this! (If cutting and peeling them stresses you out…if mangoes in general stress you out, this video will not help you at all.) Anyway. To make this, you’ll need a ripe mango (for a tutorial on how to pick and cut a mango, go here–don’t be like me the first time I bought a mango and bite right into it, not realizing the skin is thick and tastes like pine trees and that there’s a very large, cumbersome pit in the middle), some kiwi, 1/2 of a medium red onion, cilantro, a jalapeño pepper, some limes, and some kosher salt.
Combine ingredients except lime and salt in a large cereal/soup bowl or small mixing bowl. This must be done in clear layers in ROYGBIV order (except this is more like OYGV in a B bowl).
Just kidding. Don’t do that. I mean, you can if you want, I won’t judge. Toss the ingredients and add some lime juice–start with the juice of one lime and then add more if you need it.
Add salt to taste.
This will keep for 1-2 days.
Try it with chips or on top of grilled chicken or shrimp or in your favorite tacos!
