Spicy Summertime Fruit Salsa

My brother and I were cooking for a large gathering around Thanksgiving of last year, and wanted to come up with 8 unusual appetizers.

This is one of them, and it was a huge hit. We served it wrapped in tiny cones made of Nori that had a light smear of cream cheese to prevent them from getting soggy. They have to be eaten rather quickly!

They are on the top tier, between the Smoked Salmon rolls.

We also made a green olive/almond tapenade on pepper crackers, barbacoa with peppers on kale crackers, a southwestern cream cheese pinwheel, egg salad wrapped in dried melon with olive tapenade, and turkey and cheese skewers.


  • 1 ripe organic  Peach – peeled, pitted, and diced
  • 1 organic Kiwi, peeled and diced
  • 4 fresh organic Strawberries, diced
  • 1/2 organic Jalapeno Pepper, seeded and diced
  • 1 tablespoons organic Lime juice
  • 2 organic Green Onions, chopped
  • 1/4 c. chopped fresh organic Cilantro
  • 1 pinch Sea Salt

Combine the peach, kiwi, strawberries, jalapeno pepper, lime juice, green onion, cilantro, and salt in a bowl; gently stir to combine.

Optional: Toasted Nori sheets and low-fat whipped or softened ream cheese (if you can have dairy).

To make Nori cones:

Cut each square sheet diagonally to make two triangles.  Spread lightly with cream cheese making sure not to tear Nori.  Fold to form a cone. The cream cheese will act as glue to hold cone in place.  Fill with 1 tsp of Salsa.

Serve immediately, before they get soggy!  🙂

~ Bon Apetit!


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