Recipe Template: Fruit Salsa

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Fruit salsas make great accompaniments to simple grilled or roasted poultry, meat and fish. They make a jimdandy burger topping and are great in sandwich wraps.

1. In a medium bowl, combine 2 cups of fruit. If you don’t want to use two different fruits, then just use all the same fruit by choosing the same fruit in each option below.
choose FRUIT #11 cup diced mango1 cup diced kiwifruit1 cup diced cantaloupe1 cup diced peeled peaches1 cup diced nectarines1 cup diced pineapple1 cup diced plums1 cup halved cherries1 cup halved green grapes
choose FRUIT #21 cup diced mango1 cup diced kiwifruit1 cup diced cantaloupe1 cup diced peeled peaches1 cup diced nectarines1 cup diced pineapple1 cup diced plums1 cup halved cherries1 cup halved green grapes

2. Stir in
choose a CRUNCHY VEGETABLE1/2 cup diced jicama1/2 cup diced Kirby cucumber1/3 cup diced red bell pepper1/3 cup diced fresh fennel1/3 cup diced celery1/4 cup diced water chestnuts1/4 cup diced daikon radish
choose a SAVORY VEGETABLE1/4 cup minced sweet onion1/2 cup quartered grape tomatoes2 scallions, thinly sliced2 small plum tomatoes, chopped1/2 cup corn kernels1/2 cup green peas1/2 cup black beans
choose a FRESH HERB1/4 cup minced cilantro1/4 cup minced parsley1/4 cup minced basil2 tablespoons minced mint
choose an ACID1 tablespoon Meyer lemon juice1 tablespoon blood orange juice1 tablespoon lime juice1 tablespoon yuzu juice1 tablespoon white balsamic vinegar1 tablespoon rice vinegar1 tablespoon pomegranate molasses1 tablespoon passionfruit juice (unsweetened)1 tablespoon cranberry juice (unsweetened)

3. Season with
1/2 teaspoon salt
1/8 teaspoon cayenne or chipotle chile powder (optional)
 

Makes about 3 cups