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. 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
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