Tropical Salsa
Friday, September 2nd, 2016Two (of the many!) things I loved about visiting Hawaii were the fruits and fresh fish. Here is a way to celebrate them both. Aloha!
Tropical Salsa
1 pineapple
1 Hawaiian papaya
1 mango
1 red onion
1-2 handfuls of fresh cilantro leaves
juice of 1-2 limes
salt & pepper to taste
Rinse the cilantro leaves in cool water and set aside to drain on a towel. Clean and prepare the fruit and onion for chopping.
To cut the pineapple, start by cutting off the crown (top) and the stem end (bottom). You’ll want to use a sharp knife and have a stable base to cut on – pineapples are juicy and can get slippery when you’re cutting them. Stand the pineapple up on one end, then cut the skin off the sides, cutting from top to bottom. Then, cut it into 1/2-inch slabs or slices, then into 1/2-inch or so chunks from there. Place into a large mixing bowl.
To cut the mango, slice in half by inserting a sharp paring knife into the stem end. You’ll want to make sure you’re cutting around the pit. Slice off one side, then the other. Using either a peeler or a paring knife, remove the skin. Then, cut the mango into 1/2-inch or so chunks. Add to the pineapple.
To cut the papaya, slice it in half lengthwise, remove and discard the seeds. Using either a peeler or a paring knife, remove the skin. Then, cut the papaya into 1/2-inch or so chunks. Add to the pineapple and mango.
Chop the red onion into about 1/4-inch chunks. Add to the fruit.
Chop the fresh cilantro and add to the fruit and onion. Add the lime juice. Season to taste with salt and pepper.
I like to let it sit a little before serving (up to about 30 minutes), but it’s great right away. It also keeps in the refrigerator for a day or two.
If you like it spicy … a Serrano chili or two is fantastic with this.
Here are a few serving suggestions …