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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: sf@pipeline.com (sf)
Servings: 2 Cups
1 tablespoon vegetable oil
1 small red onion, finely chopped
1 small jalapeño pepper, seeded and finely chopped
2 Minneola tangelos, peeled, segmented, seeded, and cut in pieces
1 kiwifruit, peeled and diced
1 tablespoon lime juice
Fresh tangerine leaves (optional)
In 2-quart saucepan, heat oil over medium heat. Add onion and jalapeño pepper and sauté until translucent—about 2 minutes. Remove from heat.
Stir tangelos, kiwifruit, and lime juice into onion mixture. Spoon salsa into small serving bowl. Cover and refrigerate until cold—about 1 hour.
Just before serving, line serving plate with citrus leaves, if desired. Spoon salsa over leaves and serve.