Chef Tom Fraker
Tropical Fruit Salsa
Category
Sauces & Seasonings
Servings
About 4 1/2 cups
Prep Time
20-30 minutes
Cook Time
0 minutes
Author:
Chef Tom Fraker
This freshly made salsa is fab as a snack with chips, or with fresh seafood as well as grilled meats or fowl.
Ingredients
-
1/4 Melissa’s Perfect Sweet Onion or White Onion, peeled, diced small
-
1 Serrano Pepper, stem removed, minced
-
4 ripe organic Roma Tomatoes, diced small
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1 Melissa’s South African Baby Pineapple from Melissa’s Giving Hope Basket, peeled, diced small
-
1 ripe Mango from Melissa’s Giving Hope Basket, peeled, seeded, diced small
-
3/4 cup Melissa’s organic jicama, peeled, diced small
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5 oz pomegranate arils from Melissa’s Giving Hope Basket
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1 organic lime
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3 tablespoons Melissa’s fresh organic cilantro, chopped
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Kosher salt, to taste
Directions
In a mixing bowl, add the onion, chile and tomatoes.
Next, add the pineapple, mango, jicama and pomegranate arils.
Cut the lime in half and squeeze the juice into the bowl.
Add the cilantro and salt and mix well.
Recipe Note
A sharp knife will yield prettier cuts and slow the juices from running, maintaining freshness and appearance.
The ingredients of this salsa can be cut earlier the same day and stored in separate containers or zipper bags, then combined and seasoned just prior to serving.
Filed in:
Cinco de Mayo,
Dia de Los Muertos,
Fresh Seafood,
Fruit Salsa,
Giving Hope Basket,
Jicama,
Organic Cilantro,
Organic Lime,
Organic Roma Tomato,
Organic Roma Tomatoes,
Party Condiment,
Perfect Sweet Onion,
Perfect Sweet Onions,
Picnic,
Pomegranate Arils,
Salsas,
Sapurana Mango,
Sauces & Seasonings,
Sauces and Seasonings,
Serrano Pepper,
South African Baby Pineapple,
Tropical Fruit Salsa
