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
TROPICAL FRUIT SALSA
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Stir together all ingredients.
TROPICAL SALSA
Provided by Patrick and Gina Neely : Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add the pineapple, mango, tomatoes, red onion, cilantro, garlic, lime juice, and salt to a bowl. Cover and let chill for at least 1 hour before serving so the flavors can marry together.
TROPICAL FRUIT SALSA
Provided by James Peterson
Categories Condiment/Spread Fruit Side Cinco de Mayo Summer Party Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 5 cups
Number Of Ingredients 9
Steps:
- If you are using dried chipotle or pasilla de Oaxaca chiles, soak them in warm water for minutes to soften, then drain, seed, and finely chop them. If using canned chipotles, rinse, seed, and finely chop them. If using jalapeño chiles, seed and finely chop them. Ready the poblano chiles. Set all the chiles aside.
- Halve the mango lengthwise, remove the pit, scoop out the flesh from each half with a spoon, and cut into 1/2-inch dice. Twist the stem off the pineapple half and stand the pineapple upright. Cut downward on all sides to remove the peel. Then, with a paring knife, remove the "eyes" by making diagonal cuts across the flesh just deep enough to lift them out. Cut the pineapple lengthwise into quarters, and cut away the strip of core that runs along each wedge. Cut the quarters crosswise into wedges about 1/4 inch wide, and cut the wedges into 1/4-inch dice. Peel the papaya, cut it in half lengthwise, and spoon out the seeds. Cut the halves lengthwise into wedges about 1/2 inch wide, and cut the wedges into 1/2-inch dice.
- In a bowl, combine the chiles, mango, pineapple, papaya, onion, cilantro, and lime juice. Toss together to mix well and then season with salt.
TROPICAL FRUIT SALSA
This recipe for tropical fruit salsa comes from "Martha Stewart's Hors d'Oeuvres Handbook."
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 5 cups
Number Of Ingredients 9
Steps:
- In a medium bowl, combine all of the ingredients. Serve immediately. This may be made 1 hour ahead, without adding papaya, and refrigerated. Add papaya just before serving.
GRILLED MARLIN WITH TROPICAL FRUIT SALSA
I found this at fooddownunder.com. It's very flavorful, and I really like the lime-soy marinade with the tropical salsa on top - a very good combination! Time does not include marinating time.
Provided by mplsgirl
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rub fish with garlic and leave garlic on fish. In pan or large ziploc, combine olive oil, juice of 1/2 lime, soy sauce, and green onion. Add fish and marinate about 1 hour.
- In medium bowl, combine juice of 1 lime, mango, onion, salt, sweet pepper, and parsley. Chill while fish is marinating.
- Grill marlin over medium heat about 7-8 minutes per side. Top with fruit salsa and serve.
Nutrition Facts : Calories 165.9, Fat 13.8, SaturatedFat 1.9, Sodium 525.6, Carbohydrate 10.9, Fiber 1.4, Sugar 7.2, Protein 1.6
SPICY TROPICAL FRUIT SALSA
Other combinations of fruits will also taste great in this colorful salsa. Try adding diced melon, such as cantaloupe, honeydew, or musk. Diced mango is delicious also, or, for a truly tropical and exotic salsa, add sliced star fruit (also known as carambola). As with any of my recipes calling for habanero's, you as chef, can substitute with any other capsicum. From "The Habanero Cookbook" by Dave DeWitt and Nancy Gerlach.
Provided by Chef Sean 2
Categories Sauces
Time 2h5m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Combine fruits in a large bowl.
- In a small bowl, mix together the orange and lime juices and oil. Drizzle over the fruits and toss gently to mix well.
- Allow to sit for 2 hours. Just before serving, add the pomegranate arils and toss well. Garnish with the cilantro.
Nutrition Facts : Calories 156.2, Fat 9.4, SaturatedFat 1.3, Sodium 6, Carbohydrate 18.9, Fiber 2.7, Sugar 11.8, Protein 1.4
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