New Zealand is populated by large swaths of kiwi trees. Whip up a chunky salsa using the fuzzy fruit to make your lunch pita sandwich pop with flavor.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 1/2 lbs boneless, skinless turkey breast</li>
<li> Salt </li>
<li>2 kiwi fruit, peeled and chopped</li>
<li>1 yellow or orange bell pepper, diced</li>
<li>1 cup cherry tomatoes, halved</li>
<li>1/3 cup chopped mint</li>
<li>2 scallions, chopped</li>
<li>1 serrano or jalapeño pepper, seeded and finely chopped</li>
<li>1 garlic clove, finely chopped Juice of 1⁄2 lime</li>
<li>4 whole-grain pitas, sliced in half</li>
<li>2 cups baby spinach</li>
<li>2 oz crumbled soft goat cheese</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Place turkey and a couple of pinches of salt in a large pot. Cover meat by at least 1 inch with water. Bring water to a temperature at which it is steaming; do not boil the meat. Reduce heat, partially cover pot, and poach for 20 minutes, skimming off any foam. Remove turkey and let cool before thinly slicing.</li>
<li>In a large bowl, gently toss together kiwi, bell pepper, tomatoes, mint, scallions, serrano pepper, garlic, lime juice, and 1⁄4 tsp salt.</li>
<li>To assemble pitas, stuff pita halves with turkey, spinach, goat cheese, and kiwi salsa.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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