Kiwi Sauce- taking fruit to add color and tang to your food

We're supposed to eat 5 servings of fruits and vegetables a day. People eat their lettuce and tomatoes in salads, maybe cucumbers and carrots, but we often miss out on our fruits.

 Sashimi Octopus and Scallops with Black Masago and Kiwi sauce as topping
served with Fried Wonton Chips as an appetizer.

Every time I cook for friends, I am trying to figure out ways to incorporate fruits into my dishes. While fruit is often associated with dessert, I think it can be prepared as appetizers and main dish components. Fruit salsa dips, diced fruits in salads, grilled fruit.  The sweet, and tangy taste works well in many dishes, and always adds the vibrant yellows, blues, pink tones you may not get with veggies alone.

Today's example is a simple Kiwi Sauce. Adds a tangy sweet layer and works well with seafood and other white meat. I think it can even be arranged into a salad dressing as well.

Baked Seabass on a bed of Daikon Radish and Kiwi Sauce
w/ side of Shrimp and Seaweed flavored Rice

Kiwi Sauce:
Take 1 ripe Kiwi fruit (you want ripe for the sweetness over sour) and cut in half. You should be able to scoop the green fruit out from the skin with a spoon. Chop half a stem of green onions which adds aroma. While you can toss all this into a food processor, why bother with the clean up? I just chopped the fruit long enough (3 mins or so) with a kitchen knife and was able to achieve a sauce like consistency.

Squeeze on wedge of lemon, lime, or any citrus juice. Season with dash of salt and pepper to liking and spoon it over your favorite seafood dishes! This is one easy and unique sauce that your guests will enjoy. For a hot twist, you can always chop in some roasted jalapeno or milder Anaheim peppers into the sauce.