Nutty Pineapple Kiwi Salsa | Vitamin C Rich Snack | Fruit Salsa

Looking for a fresh and flavorful snack – Nutty Pineapple Kiwi Salsa is an excellent choice. The combination of Sungold kiwi, green kiwi, pineapple, red onions, lime juice with roasted sesame seeds gives a perfect crunch in this salsa.

Fruit Salsa

Kiwis are small fruits that pack a lot of flavor and plenty of health benefits. It’s also full of nutrients like vitamin C, vitamin K, vitamin E, folate, and potassium. They also have a lot of antioxidants and are a good source of fiber.

Healthy Snack

Salsa is versatile and a great last minute addition to your favorite dish. I love serving this salsa toasted bread or nachos. Serve it with baked pita chips or plantain chips for a fun afternoon snack. Mix it into yogurt or a bowl of cereal. It even works great for dessert. Don’t be afraid to eat it by the spoonful too. What could be better than a delicious serving of fruit that can be enjoyed for breakfast, lunch, dinner or snack?

Yumm Salsa


Kiwi (2 Sungold Kiwi & 2 Green Kiwi) – 4  (Peeled and chopped)
Chopped Pineapple – 1 cup
Cherry tomatoes – 1 cup (chopped)
Finely chopped red onion – 1 small
Finely chopped green chili – 1 (without seeds)
Roasted sesame seeds – 3 tbsp
Dry coriander leaves powder – 1/2 tsp
Juice of half lemon
Himalayan pink salt to taste


  1. Mix all ingredients in a bowl and mix it well.
  2. Store in the refrigerator for 1 hour before serving to allow all the flavor to marinate together.
  3. Serve with chips or crackers or burritos.
Nutty Pineapple Kiwi Salsa

Orange Marmalade | Boiled Orange Method – Two Ingredients Recipe

Homemade orange marmalade is a wonderfully sweet yet bitter citrus fruit recipe prepared with only two ingredients. This marmalade is prepared without any use of pectin. Pectin is a stabilizer and acts as a gelling agent. It mostly found in berries, apples and in a citrus fruit as well. It also gives food items such as preserves a longer shelf life and so extends a jam or marmalade consumable life.

Orange Marmalade

Orange, mandarin, clementine, lemon, lime, grapefruit, mosambi and similar citrus fruit peels have the highest amount of natural pectin. In this recipe I used Mandarins, often called mandarin oranges, are a small and sweet tangerine variety. They do have some seeds, which makes them just the tiniest bit less desirable for snacking than seedless clementines (a variety of mandarin).

No Pectin Marmalade

Many traditional orange marmalade recipe you have to remove peel, boil juice and them separate the zest from the pith. But in this recipe, I used the boiling method, just boiled whole oranges in a pressure cooker and once oranges are cool down. Then remove its pulp and remove pith from the skin. Boiling up oranges will make easy to remove pith from the skin.

Fruit Marmalade

I love the boiling method because when orange is boil for that long, its bitterness slips into the water. You can use the whole orange with skin and all, for a moist and delicious result. Oranges lovers do try this recipe.

Two Ingredients


Orange (mandarins) – 500 gms (5 -6 pieces of mandarins)

Sugar – 1/2 cup


  1. Boil whole orange (with skin) in a pressure cooker with 2 cups of water (cook in low flame till one whistle ).
  2. After boiling allow orange to cool down completely. Then remove its pulp and remove pith from the skin. Finely chop the skin into thin strips.
  3. Grind orange pulp ( it will yield 2 cups) without water.
  4. Combine sugar and boiled orange strips in a deep saucepan.
  5. Cook until marmalade gets thick and stir after every 2 minutes.
  6. Store marmalade in a clean and dry glass jar. 

Tips :

  1. Pour a few drops of prepared marmalade on a plate if it spreads then it’s not ready if it stays firm without moving then marmalade is ready.
  2. Allow marmalade to cool completely. Then store in a clean and dry glass jar.
  3. Keep marmalade in the refrigerator after every use. Use a clean and dry spoon. It last long for 4 months.
My Favorite Fruit