Vibrant in flavor and appearance, this tropical fruit salsa is delicious served with grilled chicken or pork chops. A favorite combo is pairing it with broiled salmon fillets topped with fresh herbs, such as thyme and/or dill and thin lemon slices. It’s also delicious spooned into a warm tortilla and topped with crumbled queso fresco or feta cheese.
The recipe makes enough for a large party, perhaps served as a salsa-style dip accompanied by sturdy tortilla chips or crackers. If desired, the recipe can be cut in half.
Tropical Fruit Salsa
Yield: About 8 cups
INGREDIENTS
4 peeled, diced kiwi
2 cups peeled, seeded, diced papayas
2 cups peeled, cored, diced pineapple
2 mangoes, peeled, seeded, diced
1/3 cup chopped red onion
3 tablespoons fresh lime juice
1 1/2 teaspoons seasoned rice wine vinegar
1 to 2 jalapeño chiles, seeded, finely minced, see cook’s notes
3 tablespoons chopped cilantro
Coarse salt to taste
Cook’s notes: Use caution when working with fresh chiles. Wash work surface and hands thoroughly upon completion and do NOT touch eyes or face.
DIRECTIONS
1. In medium bowl, combine all ingredients. Gently toss with rubber spatula. Cover and refrigerate for 1 hour. It is best served the day it is made but will keep for up to 24 hours in the refrigerator, draining off excess juice if needed. If storing for longer than a few hours, it is best to omit the cilantro and add it just before serving.
Source: “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas (Wiley)
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.
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