Pineapple Papaya Mango Salsa Over Jasmine Rice Recipes
PAPAYA PINEAPPLE SALSA RECIPE
Papaya Pineapple Salsa Recipe is a must-make for your for Cinco de Mayo Fiesta this year!
Provided by Ruthie A Knudsen
Categories Appetizer
Time 10m
Number Of Ingredients 10
Steps:
- In small mixing bowl combine all ingredients; toss to combine.
- Serve cold with tortilla chips.
- Enjoy your Papaya Pineapple Salsa Recipe!
Nutrition Facts : Calories 43 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 798 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
PINEAPPLE, PAPAYA, MANGO SALSA OVER JASMINE RICE
This is great served with any seafood dish and especially with my Recipe #407262. I happen to like jasmine rice, but any rice that you like will work for this. It is also excellent with Mexican or spicy dishes or even just topped on some grilled chicken. It is so versatile.
Provided by SarasotaCook
Categories Rice
Time 50m
Yield 6 1 1/2 cup servings, 6 serving(s)
Number Of Ingredients 13
Steps:
- Rice -- There are so many different kinds of rice. So I won't tell you what kind to or not to buy. I prefer a Jasmine rice, but depending on what brand you buy, just cook according to directions. Serve 1/2 cup salsa over 1 cup per rice per person. And since I have approximately 3 cups of salsa, you will need 6 cups of rice. But feel free to make what you like best.
- Salsa -- Just mix everything all together - it is that simple. Refrigerate for at least 30 minutes covered well with plastic wrap.
- Serve -- I like to serve individual servings, but you can easily just serve this family style in one large bowl. Just ENJOY! It is just really really good.
Nutrition Facts : Calories 735.5, Fat 1.2, SaturatedFat 0.2, Sodium 16, Carbohydrate 164.1, Fiber 7.1, Sugar 9, Protein 13.4
PINEAPPLE, PAPAYA & MANGO SALSA
Obviously sweet because of the fruit but a slight hint of heat because of the pepper. We love this on grilled ahi, steamed uhu or aweoweo. I worked out this recipe after several failed attempts. We are blessed to live in Hawaii where fresh-off-the-tree fruit and great pineapples are easy to find, but try it anyway. As a variation, skip the pineapple and use chopped, seeded cucumber. Enjoy!
Provided by KauaiCarolAnn
Categories Mango
Time 30m
Yield 4 1/2 cups
Number Of Ingredients 11
Steps:
- All the work is in dicing the fruit.
- One whole pineapple is around 2 1/2 cups, 2 medium papaya and 2 medium mangoes are around 2 cups per each fruit to give you a hint about how much to get.
- Combine everything and stir very, very gently.
- Chill for at least 6 hours.
- Keeps in fridge for 4-5 days.
PAPAYA MANGO SALSA (CANNING)
I make a lot of fresh fruit salsas to go with grilled or broiled fish, chicken, or pork, so I was excited to find a fruit salsa you can store in the pantry! I think this is really close to a chutney, as it's cooked and soft, rather than a fresh fruit salsa. It would be great served on brie or with cream cheese and crackers. Add the jalapeno seeds and ribs if you like more heat, or substitute a hotter chile for the jalapeno. From "The Complete Book of Small Batch Preservation".
Provided by zeldaz51
Categories Mango
Time 35m
Yield 2 half pints
Number Of Ingredients 9
Steps:
- Place chopped fruit, chile, lime juice, zest, pineapple juice, ginger, vinegar, and salt in a medium saucepan. Bring to a boil on high heat, reduce heat and simmer for 1 minute. Stir in mint, return to boil, cook 1 minute.
- Ladle hot salsa into hot jars, leaving 1/2 inch headroom. Process 20 minutes (half pint jars) for 20 minutes.
Nutrition Facts : Calories 295.3, Fat 1.8, SaturatedFat 0.5, Sodium 326.6, Carbohydrate 74.2, Fiber 10.1, Sugar 57.3, Protein 3.7
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