This sweet-hot fruit salsa is great with grilled shrimp, fabulous with chicken, heavenly with halibut and catfish, too — it’s even terrific with just plain tortilla chips! The salsa’s golden orange color and fresh fruit flavors are a fun change from the typical tomato salsa.
This recipe makes about 2 cups of salsa, which serves 4 as a condiment alongside grilled fish or meat. Depending on how you're serving it (or if you have mango lovers about), you might want to double up the recipe!
From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman
ripe mango (peeled and cut into 1/2-inch dice)
Fresh pineapple chunks (cut into 1/2-inch dice)
Ripe kiwifruit (peeled and cut into 1/2-inch dice)
thinly sliced Earthbound Farm Organic Green Onions (including white and 3 inches of green)
red bell pepper (stemmed, seeded and cut into 1/4-inch dice, about 1/2 of a pepper)
Diced jalapeño pepper (seeds and ribs removed, cut into 1/8-inch dice)
grated zest of 1 lime
finely chopped crystallized ginger
Minced fresh cilantro or basil
Juice of 1 lime
Pineapple juice or water
Place the mango, pineapple, kiwifruit, green onions, bell pepper, jalapeno, lime zest, ginger and cilantro in a medium nonreactive bowl and stir to combine.
Place the lime juice, pineapple juice and honey in a small bowl and whisk to combine. Pour the juice mixture over the fruit mixture and stir to combine.
Refrigerate the salsa, covered, until the flavors develop, at least 2 hours. The salsa can be refrigerated, covered, for up to 2 days.
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