Tropical Fruit Salsa
CONDIMENTS THAT GO BEYOND CHIPS AND SALSA
The last condiment of our Cinco de Mayo condiment series, guys!!! The sweet & savory, with a little bit of a kick, ‘let me get you acquainted with’ Tropical Fruit Salsa. Mangoes, Orange, Cucumber, absolutely (tropical), divine!
By the way. Denver. Brrr….
I’m from the tropics. Naturally, I’m into tropical fruits. Any tropical fruits you name, I love it! And this sunshine filled-salsa consists of all the bright and yummy fruits and vegetables … mmm, sign me up! Adapting this recipe from my old Williams-Sonoma’ Savoring series: Marilyn Tausend’s Savoring Mexico this one sure is a keeper.
Guys, for some of you peeling a mango is quite intimidating. It’s really not that bad. Check this out on how to easily peel this beautiful fruit. I promise, once you get the hang of it, … piece of cake.
All righty, super short post this time people. I need to get out there and help my strong hubby and kiddo shovel some snow. Oh-so-much snow … Come on, it’s almost May! I need to get in the spirit of Cinco de Mayo. Let me grab some tortilla chips (of course, loaded with some of this happy tropical fruit salsa) and a snow shovel. Chewing. Smiling. Loading more salsa on my chips. Repeating. Wait for me boys, I’m coming!!!
- 2 mangoes, peeled, pitted and cut flesh into ½-inch cubes
- 1 orange, peeled, pith and membrane removed, sliced/segmented
- ½ cucumber, halved, seeded and cut into ½-inch cubes
- Juice of 1 lime
- 1 serrano chili pepper, finely chopped
- Sea salt, to taste
- In a glass bowl, combine all ingredients and season with sea salt. Boom, done!
