Fruit Salsa

Fruit salsa adds a bright color and flavor to your dinner plate, especially with salmon or chicken or lamb.

fruit		I usually use 1 mango, cut into quite small chunks. But papaya is excellent, as is cantaloupe or honeydew, or clementines, or orange and grapefruit, or fresh peaches.
lime		Put the cut up fruit in a medium bowl and add juice from one-half lime.
onions		Use a shallot, or red onion, or scallions, or mild onion, or a mix of them. Chop them very fine and add to fruit.
jalapeno		Remove seeds and ribs from a jalapeno (half if it is large), chop finely and add to fruit. (I just use jarred pickled jalapenos, so they are always available)
cilantro (mint) black pepper		Sliver 6-8 cilantro leaves and add to fruit. I sometimes add fresh mint leaves if I have them.. Add freshly ground black pepper. Taste and add more lime juice as needed ** Best to make at least an hour ahead, to let the flavors meld. It is still good served the next day, but gets too mushy after that.

** If the fruit is very soft, or the mixture just tastes bland, I add julienned zucchini or radishes to give it some texture and bite, or some extra virgin olive oil to give it some richness. Sometimes I will add some ground coriander and cumin.

Historical note: I had never made a fruit salsa until about ten years ago, when this very simple recipe caught my eye and I've been experimenting ever since !

• 1/4 c snipped basil or mint
• 1/4 c finely chopped red onion
• 1 tsp grated lemon or orange peel
• 2 oranges sectioned/chopped
  .. or 11 oz can mandarin oranges, drained
• 1 Tbl olive oil
• a bit of rice wine vinegar

Connie Clark