Monday, May 28, 2012

Three-Fruit Salsa

This vibrant mix of fruits and veggies is just begging to be a part of your Memorial Day, as we kick off the unofficial start of summer.  Try pairing it with something savory (grilled Match pork slathered in hoisin sauce, anyone?) for a wonderful flavor contrast.  Or go the simple route and serve with tortilla chips.

  • 1 cup finely chopped and peeled cantaloupe
  • 1 cup finely chopped and peeled mango
  • 1 cup sliced small strawberries
  • 1/2 cup finely chopped, seeded, and peeled cucumber
  • 1/2 cup finely chopped green bell pepper
  • 1/2 cup finely chopped red onion
  • 1 and 1/2 tablespoons chopped fresh mint
  • 1 tablespoon chopped fresh basil
  • 2 tablespoons fresh-squeezed lime juice
  • 2 tablespoons seeded and finely chopped jalapeno pepper
  • 1 tablespoon agave nectar
  • 1/4 teaspoon salt
1. Combine all of the ingredients in a bowl, and toss to combine.

This salsa is best served with a slotted spoon, to leave the liquid behind in the bowl, otherwise your entree or chips will become soggy.

Note: do use the smallest strawberries you can find, so that the slices aren't much bigger than all the other finely chopped items; because they're often smaller than their conventionally grown cousins, see if you can find wild strawberries for this dish.  If you do use larger strawberries, I recommend cutting the slices in half again, to keep the pieces uniform.

I served with Match pork in hoisin sauce and mashed potatoes, for a savory, contrasting dinner.

Nutrition Info:
6 servings (about 3/4 cup), Calories 59 

Tasting Notes:
The moment you think this is too spicy from the jalapeno, the sweetness of the fruit kicks in; the cantaloupe, mango, and strawberries are stunning together.. So many flavors in here it's almost hard to make sense of, but every little bit - from a crisp bite of cucumber or bell pepper to the heat of the jalapeno to the freshness of the mint - blended beautifully.  The combination felt vaguely Thai-inspired - perhaps why it worked so well with my hoisin-slathered Match pork.


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