"Vibrant in flavor and appearance, this tropical fruit salsa is delicious served with grilled chicken or pork chops. A favorite combo is pairing it with broiled salmon fillets topped with fresh herbs, such as thyme and/or dill and thin lemon slices. It's also delicious spooned into a warm tortilla and topped with crumbled queso fresco or feta cheese. The recipe makes enough for a large party, perhaps served as a salsa-style dip accompanied by sturdy tortilla chips or crackers."
"INGREDIENTS 4 peeled, diced kiwi 2 cups peeled, seeded, diced papayas 2 cups peeled, cored, diced pineapple 2 mangoes, peeled, seeded, diced 1/3 cup chopped red onion 3 tablespoons fresh lime juice 1 1/2 teaspoons seasoned rice wine vinegar 1 to 2 jalapeño chiles, seeded, finely minced, see cook's notes 3 tablespoons chopped cilantro Coarse salt to taste Cook's notes: Use caution when working with fresh chiles. Wash work surface and hands thoroughly upon completion and do NOT touch eyes or face."
The recipe yields about 8 cups of vibrant tropical fruit salsa combining kiwi, papaya, pineapple, and mango with red onion, lime juice, seasoned rice wine vinegar, jalapeño, cilantro, and coarse salt. The salsa pairs well with grilled chicken, pork chops, broiled salmon with herbs and lemon, or spooned into warm tortillas with queso fresco or feta. The recipe makes enough for a large party and can be served as a salsa-style dip with sturdy chips or crackers. Refrigerate for one hour before serving and store up to 24 hours, adding cilantro just before serving if stored longer.
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