Kiwi Salsa

Recipe from: Los Angeles Times Magazine, 07 Aug 2005, page 24
Servings: 3 cups

3 to 4 kiwis, peeled and diced (1 1/2 cups)
1   orange, peeled and diced
1   cup jicama, peeled and diced
1/2 cup diced sweet red or yellow bell pepper
1/4 cup cilantro, chopped
1   tablespoon lime juice
1   tablespoon vegetable oil
1/2 small jalapeno pepper, minced, seeds and veins removed
1/4 teaspoon salt

In a large bowl, combine all of the ingredients, mixing well. Chill briefly and serve.

Adapted from the California Kiwifruit Commission.