Tropical Fruit And Crab Salsa Recipes

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TROPICAL FRUIT SALSA



Tropical Fruit Salsa image

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

2 kiwifruit, peeled and chopped
1 mango, peeled, pitted and chopped
1 papaya, peeled, seeded and chopped
1 jalapeño pepper, seeded and finely chopped
1 cup pineapple chunks
1 tablespoon chopped fresh cilantro
1 tablespoon finely chopped red onion
2 tablespoons lime juice

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

CARIBBEAN FRUIT SALSA



Caribbean Fruit Salsa image

This takes a little effort -- not difficult, just a lot of dicing -- but it's worth it. I serve with Recipe #181210. Make ahead of time; let flavors mingle at least two hours.

Provided by Belgophile

Categories     Mango

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 mango, peeled and diced
1 papaya, peeled and diced
1 red pepper, diced
1 green pepper, diced
1 cup fresh pineapple, diced
1 small red onion, diced
3 tablespoons fresh cilantro, chopped
2 tablespoons fresh lime juice
1 tablespoon olive oil

Steps:

  • Combine all ingredients, stir. Cover and chill at least 2 hours.

Nutrition Facts : Calories 134.8, Fat 3.8, SaturatedFat 0.6, Sodium 6.3, Carbohydrate 26.7, Fiber 4.2, Sugar 18.6, Protein 1.7

TROPICAL FRUIT AND CRAB SALSA



Tropical Fruit and Crab Salsa image

You can serve this chunky salsa in seashells as an hors d'oeuvre with cocktails, but it would also be ideal as a dip for Fried Plantain Chips (recipe follows).

Yield makes 4 1/2 cups

Number Of Ingredients 10

1 small onion, cut into 1/4-inch dice
1 ripe mango, peeled, pitted, and sliced into 1/4-inch dice
1 ripe papaya, peeled, seeded, and cut into 1/4-inch dice
1/4 pineapple, peeled, cored, and cut into 1/4-inch dice
1 jalapeño pepper, seeds and ribs removed, cut into 1/4-inch dice
1/4 cup fresh lime juice
1/4 cup fresh cilantro leaves, chopped
1/2 pound jumbo lump crabmeat, picked over and rinsed
Coarse salt
Freshly ground black pepper

Steps:

  • Combine the onion, mango, papaya, pineapple, jalapeño, lime juice, and cilantro in a large bowl. Toss well to combine. Add the crabmeat, and toss gently. Season with salt and pepper. Serve immediately.

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