Salsa isn’t just for tomatoes. Mangos, apples, oranges, pineapple and blueberries can all enjoy the limelight when they’re mixed with a complimentary juice and herb. Fruit salsa is also an easy way to jazz up dinner or use up any produce that may no longer be its peak.
Change the mood of dinner with this one dish. We had chicken and shrimp kabobs last week which could have gone the “outside summer BBQ” route. Adding this fruit salsa gave our plates a bright tang that rocked our taste buds. And isn’t it pretty? The colors alone made me want to lick my plate.
Taco nights are standard fare for us with little variation since we enjoy the original so much. One bite of this salsa made Mr. Crumbs veer from tradition and he insistent on Caribbean tacos tonight for dinner, starring of course, fruit salsa.
A double batch will be made for sure this week as it will not only be devoured for dinner, but it’ll be requested for lunches and leftovers (served over a simple bed of coconut rice).
Made with just a few quarters, (less if your garden is still producing) you can alter just about any dish you have on your menu. The salsa can also be tailored for mild to hot depending on how much jalapeño you decide to add, but don’t forget that jalapenos get hotter the longer they sit, so a warm today may be hot tomorrow.
Fruit salsa isn’t prejudice – it welcomes any meat or fish and or even vegetarian dishes. A scoop or two of black or white beans added to the salsa with a side of quinoa would make this a delicious (and super-fast) meatless meal with a decent level of protein too.
Mango (or other fruit) Salsa
1 small (or 1/2 large) red onion
1 large ripe mango, peeled with the fruit roughly chopped off the pit
1 small (or 1/2 large) red bell pepper, finely diced
1/4 cup coarsely chopped fresh cilantro
1 clove garlic, minced
1/2 lime, squeezed for juice
2-4 Tbsp orange juice
1 fresh jalapeno, finely chopped (optional)
Salt and pepper to taste
* Make this dish at the start of meal prep so the flavors have a chance to meet and greet.
Finely chop red onion. Rinse in a fine mesh strainer and set aside.
Combine mango, pepper, cilantro and garlic in a small bowl. Add lime juice and 2 Tbsp of orange juice and mix well. Add remaining orange juice if additional liquid is desired, plus optional jalapeno.
Season with salt and pepper.
May be prepared and stored covered in the refrigerator for up to 24 hours. Makes about 3 cups.
(Recipe adapted from Joy of Cooking.)
Additional Recipe Tips:
- Out of lime juice? Use lemon.
- No mangos? Use papaya, pineapple, peaches or apricots
- No cilantro? Use basil or parsley
- No orange juice? Use pineapple or guava juice instead.