4 ripe kiwi fruit, peeled and diced

1 Tbsp. lemon juice

2 ripe peaches, peeled and diced

1/2 tsp. dried tarragon

2 1/2 Tbsp. rice vinegar

1/2 t. sugar

1 1/2 Tbsp. minced fresh mint leaves

Salt to taste

Combine all ingredients in a bowl and chill at least two hours before serving. Fruit salsas are best when freshly made, but will keep up to 48 hours in the refrigerator. Makes 3 cups. This salsa is especially good with fish, chicken or lamb.