PINEAPPLE-APRICOT SALSA
We love this simple salsa with pork chops and ham. I might try it with chicken next. From Bon Appetit.
Provided by lazyme
Categories Sauces
Time 1h15m
Yield 1 3/4 cups
Number Of Ingredients 6
Steps:
- Toss all ingredients in small bowl to blend.
- Season with salt and pepper.
- (Can be made 1 day ahead. Cover and chill.).
Nutrition Facts : Calories 293.6, Fat 0.4, Sodium 41, Carbohydrate 77.7, Fiber 2.4, Sugar 44.9, Protein 1.7
PINEAPPLE AVOCADO SALSA
Steps:
- Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add pepper to taste. Serve with lime tortilla chips.
PINEAPPLE-APRICOT SALSA
Categories Condiment/Spread Sauce Fruit No-Cook Vegetarian Backyard BBQ Apricot Tropical Fruit Pineapple Summer Chill Vegan Jalapeño Cilantro Jam or Jelly Bon Appétit
Yield Makes about 1 3/4 cups
Number Of Ingredients 6
Steps:
- Toss all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
PINEAPPLE-APRICOT GLAZE
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup dijon mustard.
APRICOT-PINEAPPLE GLAZED SHRIMP
"This is one of my favorite grill recipes. The glaze is sweet, tangy and addictive, and the shrimp tastes great over rice, on salad or as an appetizer." Trisha Kruse - Eagle, Idaho
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 14 appetizers.
Number Of Ingredients 10
Steps:
- Place first seven ingredients in a food processor. Cover and process until blended; set aside half of sauce for serving., On each of 14 metal or soaked wooden appetizer skewers, thread shrimp, pineapple and red pepper. Grill, covered, over medium heat for 3-4 minutes on each side or until shrimp turn pink, basting frequently with remaining sauce. Serve with reserved sauce.,
Nutrition Facts : Calories 120 calories, Fat 1g fat (0 saturated fat), Cholesterol 62mg cholesterol, Sodium 139mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
APRICOT SALSA
A friend gave me a bunch of apricots, and I found this recipe on myrecipes.com. Who knew fruity and salty all at the same time could be so delicious. This would also be delicious served on top of chicken or fish. Serving size is estimated.
Provided by AmyZoe
Categories Sauces
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix apricots with bell pepper, jalapenos, cilantro, and lime juice.
- Add salt to taste.
Nutrition Facts : Calories 22.6, Fat 0.2, Sodium 1, Carbohydrate 5.2, Fiber 1.1, Sugar 4.1, Protein 0.7
PINEAPPLE APRICOT BARS
A buttery crust holds an apricot and pineapple filling in this dessert. The recipe comes from a cruise. - Jane Bricker, Scottdale, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring the pineapple and apricots to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Stir in 1/2 cup sugar. Simmer, uncovered, for 5 minutes., Meanwhile, in a large bowl, cream butter and remaining sugar until light and fluffy. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in coconut and nuts. , Press 4 cups of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 10 minutes. Spread hot pineapple mixture over crust; sprinkle with the remaining coconut mixture. Bake 20-25 minutes longer or until lightly browned. Cool on a wire rack. Cut into squares.
Nutrition Facts : Calories 226 calories, Fat 10g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 155mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
SPICY PINEAPPLE, APRICOT,AND JíCAMA SALSA
Categories Condiment/Spread Sauce Fruit Herb No-Cook Low Fat Vegetarian Quick & Easy Cinco de Mayo Apricot Pineapple Hot Pepper Summer Healthy Vegan Jícama Cilantro Gourmet
Yield Makes about 4 cups
Number Of Ingredients 6
Steps:
- Peel pineapple and cut enough into 1/4-inch dice to measure 1 3/4 cups. Peel jícama and cut into 1/4-inch dice. Coarsely chop apricots and chop enough onion to measure 3/4 cup. Finely chop cilantro and, wearing rubber gloves, finely chop chile with seeds. In a bowl toss together all ingredients and season with salt. Salsa may be made 6 hours ahead and chilled, covered.
OVEN-ROASTED TRI-TIP WITH APRICOT AND PINEAPPLE SALSA
It's too cold to grill outside, so the oven finished off this tri-tip. Served with a salsa made from dried apricots and canned pineapple tidbits, this main dish will make you think of warmer days to come. We enjoyed it with steamed white rice and broccoli.
Provided by Bibi
Time 2h30m
Yield 4
Number Of Ingredients 14
Steps:
- Combine seasoned salt, paprika, garlic powder, and black pepper in a small bowl.
- Pat tri-tip dry with paper towels and place on a cutting board or plate. Rub 1/2 of the spice mixture on one side of the tri-tip, and rub the remaining mixture on the other side. Drizzle 1 teaspoon olive oil on one side of the tri-tip and use a pastry brush to lightly coat the surface. Flip the tri-tip and repeat with 1 teaspoon olive oil on the other side.
- Tightly wrap the seasoned tri-tip in plastic wrap, or use a zip-top bag, squeezing out as much air as possible before sealing. Place in the refrigerator to marinate for at least 1 hour, or up to 8 hours.
- Meanwhile, make the salsa by combining apricots, pineapple tidbits and juice, bell pepper, cilantro, jalapeno, lime juice, garlic, and salt in a non-reactive container. Seal and refrigerate at least 1 hour, or longer, if possible, since the apricots will soften over time.
- Allow tri-tip to come to room temperature, about 30 minutes.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
- Heat remaining 4 teaspoons olive oil in an oven-proof, nonstick skillet over medium-high heat. Unwrap the tri-tip, and carefully place it in the hot oil. Brown each side, 3 to 4 minutes. Quickly blot any extra oil in the skillet with paper towels, held with tongs.
- Place the skillet in the preheated oven and bake until tri-tip is firm but still pink, 15 to 20 minutes, or until desired doneness is achieved. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). A higher internal temperature is not recommended, as the meat will be tough.
- Remove from the oven and tent with foil, about 10 minutes. Slice into thin slices, about 1/4-inch thick, across the grain of the meat. Serve with the chilled salsa.
Nutrition Facts : Calories 335.2 calories, Carbohydrate 22.5 g, Cholesterol 81.6 mg, Fat 14 g, Fiber 2.7 g, Protein 30.3 g, SaturatedFat 3.4 g, Sodium 674.7 mg, Sugar 17.9 g
APRICOT SALSA
This recipe was part of a recipe challenge that worked out quite well. Nice heat from the habanero and lovely sweetness from the apricots and pineapples.
Provided by Melissa Goff
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 2h40m
Yield 15
Number Of Ingredients 11
Steps:
- Mix the apricots, shallots, green bell pepper, red bell pepper, pineapple, cherry tomatoes, habanero pepper, garlic, cilantro, cumin, and lime juice together in a bowl; refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 30.3 calories, Carbohydrate 7.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.9 g, Sodium 2.5 mg, Sugar 4.1 g
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