This sweet-hot fruit salsa is great with grilled shrimp, fabulous with chicken, heavenly with halibut and catfish, too — it’s even terrific with just plain tortilla chips! The salsa’s golden orange color and fresh fruit flavors are a fun change from the typical tomato salsa.
This recipe makes about 2 cups of salsa, which serves 4 as a condiment alongside grilled fish or meat. Depending on how you're serving it (or if you have mango lovers about), you might want to double up the recipe!
Place the mango, pineapple, kiwifruit, green onions, bell pepper, jalapeno, lime zest, ginger and cilantro in a medium nonreactive bowl and stir to combine.
Place the lime juice, pineapple juice and honey in a small bowl and whisk to combine. Pour the juice mixture over the fruit mixture and stir to combine.
Refrigerate the salsa, covered, until the flavors develop, at least 2 hours. The salsa can be refrigerated, covered, for up to 2 days.
- Get easy tips for cutting your mango safely — check out Chef Alan Susser’s “How to Cut a Mango” video.
- If you don’t have time to prepare an entire fresh pineapple, look for precut fresh pineapple in the produce section of the grocery store. Unsweetened canned pineapple is surprisingly good and can be substituted if fresh is not available.
- Crystallized (or candied) ginger is fresh ginger that has been cooked in syrup and coated with sugar. Its spicy-sweet taste is delicious in recipes or simply eaten like candy. It’s usually available in the bulk section of well-stocked specialty stores or in bags near the dried fruits. Sometimes small bottles of crystallized ginger are sold in the spices section, but this form is usually more expensive. Store crystallized ginger at room temperature in a tightly sealed jar or plastic bag.
From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman