The idea for making salsas with fruit stemmed from a delicious summer salad of tropical fruit highly seasoned with grilled peppers and cilantro and tossed with lime juice and olive oil. Barbecued chicken or shrimp is tossed into the salad just before serving.
To convert a salad into a salsa, simply cut the pieces of fruit or vegetable small enough so that the mixture, although comprising small pieces of solid food, gives the impression of being semiliquid, so it can be poured or spooned over foods.
If preparing the salsa in advance, it is best to keep the fruits separate. The cilantro should be chopped just before serving, and the fruits seasoned only at the end. In this recipe the fruit is cut into ¼-inch (5 mm) cubes—the French call this size cube macédoine—but for less formal presentations, the ingredients can simply be chopped until the salsa has the right consistency.
This tropical fruit salsa comprises several different fruits. The fruits can also be kept separate, each seasoned differently, for a variety of fruit salsas to serve with grilled meats or fish. In restaurant settings or in situations where this is impractical, the individual fruit salsas flavored with different herbs or tossed with different-colored peppers and tomatoes can be arranged directly on the plate.
This recipe is only a model; almost any type of fruit can be used.
|fresh pineapple, peeled and cored|
|hawaiian papaya, peeled and pitted|
|mango, peeled and pitted|
|sweet red pepper, grilled, peeled, and seeded|
|fresh hot chiles, seeded|
|salt||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.