Kiwano is one of the world’s craziest fruits – like a yellow, horned melon. It is grown in New Zealand and this healthy flounder recipe is divine with the Kiwano salsa. A fish recipe with a twist.
1 medium Kiwano fruit
1 tbs. red onion, diced
1/4 cup cucumber, diced
1 large tomato, seeded and diced
1/2 avocado, stone removed, diced
Juice of 1 small lime
3-4 drops chilli sauce
1 tbs. chopped coriander or parsley
4 fillets of fresh flounder (or any other white fish that takes your fancy)
Halve your Kiwano lengthwise and scoop out pulp from one-half with spoon, into small bowl. Slice remaining Kiwano and reserve for garnish. Mix pulp and remaining ingredients together gently and set aside while preparing fish.
Rinse fillets and pat dry. Lightly oil grill rack or large pan. Preheat grill or pan over medium heat. Cook fish 3-4 minutes each side, or until cooked through. Serve fish with salsa as a topping, and garnish with reserved Kiwano or mango slices. Serve with a potato dish.
The Kiwano fruit has an almost bland citrus, banana-like flavour. The flesh of the ripe interior is lime green and jelly-like, with large seeds. Rockmelon, melon or kiwifruit can be substituted if Kiwano is not available.