Island Fruit Salsa Recipes
ISLAND SALSA
Time 20m
Number Of Ingredients 9
Steps:
- Combine all ingredients and store in the refrigerator at least an hour before serving.
- HINT: This is a mild salsa if you want more heat leave the veins, if you want even more heat also leave in the seeds.
- GREAT served on pork chops!
ISLAND FRUIT SALSA
Steps:
- In a large mixing bowl combine all the ingredients. Stir and refrigerate until use. Best if used the same day it is made.
ISLAND SALSA
This salsa tastes great with grilled chicken but I love it with tortilla chips too! It is a nice fruity change from the regular tomato salsas!
Provided by Andeey
Categories Low Protein
Time 30m
Yield 5 cups, 11 serving(s)
Number Of Ingredients 9
Steps:
- Finely chop all ingredients with knife or food processor. Mix well, Add serrano chilies a little at a time to taste.
Nutrition Facts : Calories 31.4, Fat 0.2, Sodium 1.5, Carbohydrate 7.9, Fiber 1.2, Sugar 5.5, Protein 0.5
TROPICAL FRUIT SALSA
Want a peppy topper for chicken breasts or fish? Try fruit salsa that's easy to make and keeps for a week in your fridge.
Provided by By Betty Crocker Kitchens
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- In glass or plastic bowl, mix all ingredients.
- Cover and refrigerate 1 to 2 hours. Store covered in refrigerator up to 1 week.
Nutrition Facts : Calories 60, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 5 mg
ISLAND CHICKEN WITH FRUIT SALSA
A truly 'fruiticious' and spicy chicken dish, wonderful for summer deck parties or island dreaming in December! Grill for best results!
Provided by Terry Coonan
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 3h45m
Yield 8
Number Of Ingredients 9
Steps:
- In a bowl, mix the pineapple and the reserved juice from 1 can, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken.
- Strain the juice from the salsa to use for the marinade. Set aside enough salsa without the juice to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa and juice mixture for 2 to 6 hours.
- Preheat oven to 325 degrees F (165 degrees C).
- Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.
Nutrition Facts : Calories 260.9 calories, Carbohydrate 29.6 g, Cholesterol 67.2 mg, Fat 3.1 g, Fiber 2.1 g, Protein 25.7 g, SaturatedFat 0.8 g, Sodium 62.8 mg, Sugar 25.2 g
ISLAND TROPICAL SHRIMP WITH FRUIT SALSA
This is a great Caribbean shrimp dish that I wanted to get on Zaar for the Caribbean. This recipe comes from Walter Scheib, former White House Chef. The warm fruit salsa is a perfect accompaniment & adds to the flavor of this wonderful dish.
Provided by Vseward Chef-V
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- In a large bowl- combine all ingredients except shrimp & set aside.
- Go ahead & preheat your grill to medium heat.
- Toss shrimp in baste mix & grill on lightly oiled grill. Turning once, cook 4 minutes on each side.
- Baste shrimp once more before serving.
- Serve on top of warm fruit salsa.
- Warm Fruit Salsa:.
- In sauté pan over medium heat- sauté oil, onions, garlic and jalapeños for 2- 3 minutes.
- Add fruit and tomatoes, cooking for 2 - 3 minutes, don't stir or over-mix as fruit will break up.
- Add cumin, coriander, lime juice & hot sauce. Cook 1 - 2 minutes, the fruit should be warm, not mushy.
- Add chopped cilantro when ready to serve.
- Serve on top of warm fruit salsa.
Nutrition Facts : Calories 284.4, Fat 22.5, SaturatedFat 3.1, Cholesterol 42.6, Sodium 51.3, Carbohydrate 14.5, Fiber 1.8, Sugar 6.7, Protein 7.2
ISLAND SALSA
Categories Condiment/Spread Fruit Onion No-Cook Cocktail Party Vegetarian Quick & Easy Low Sodium Kiwi Mango Pineapple Bell Pepper Hot Pepper Summer Healthy Vegan Cilantro Bon Appétit
Yield Makes about 4 cups
Number Of Ingredients 10
Steps:
- Combine all ingredients in medium bowl. Season with white pepper and salt. (Can be made 3 hours ahead.)
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