Wednesday, August 25, 2010

128. Fruit Salsas, Multi-faceted

Mention the word salsa and various images come to mind. It could mean a vibrant, Latin dance or any number of tomato-based sauces. The dance comes from Cuba while the sauces originated in Mexico and Latin America. In the American market, salsa...the food...became popular when tacos and taco chips became mainstream and people, suddenly, could not get enough of the tasty and often tangy dip.

Today, the chunkier varieties are the most popular...and whether chunky or not, they are usually prepared with peppers that make the selection mild, medium or HOT! Before long, however, cooks figured out that freshly made salsa had flavor advantages that the bottled kinds just did not convey.

Fresh salsa can be purchased at deli counters or it can be made at home. The better the ingredients, the better the salsa. Summer is the best time to combine freshly grown tomatoes, peppers, onions and cilantro along with the typical salsa seasonings.  (Because of the fresh-factor and lack of preservatives, these salsas should be used within a few days).

Desire for more flavors propelled chefs and cooks to integrate less traditional ingredients into salsas of all kind...avocado, cucumber, corn, bean, and many, many kinds of fruit. From the traditional salty, pre-meal snack some salsas are actually more like a refreshing  dessert. 
(Any fruit choices may be chopped and mixed together...use your imagination).



Mango-Cilantro Salsa with Lime



1 mango, peeled and diced
1/4 sweet onion chopped
2-3 T roasted red pepper, chopped
1 lime, juiced and skin grated
1/4 C cilantro, minced

Combine above ingredients. Mix well and refrigerate for at least an hour before serving.





Apple-Pear Salsa


1 crisp apple, chopped
1 pear, chopped
1/2 C red or green seedless grapes chopped
1/2 C celery, chopped
1 T brown sugar, packed
3 T orange juice
2 tsp grated orange peel (optional)

Combine salsa ingredients. Chill and serve. (The pear and apple do not need to be pared).

*Chopped pecans, to taste - mix in with desired amount of salsa just prior to serving.

(This salsa is great served with cinnamon chips, post #129).




3-Fruit Salsa


1 kiwi
1 half fugi apple
4-5 cantelope chunks

Peel kiwi, slice and chop into small pieces. Chop apple half  and cantelope chunks into small pieces. In a small bowl, mix all chopped fruit together.
Serve as a side dish with pork or chicken.

2 comments:

  1. Diane,

    Love the new salsa ideas! Thanks! We often enjoy fruit salads, add walnuts and honey -- yummm... :)

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  2. Marian wrote: Well, I never thought of using fruit for salsa, but why not? I'm absolutely crazy about fresh fruit, so that would be wonderful

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