From jouet@mindspring.com Wed Jun 11 12:02:11 1997 Date: 8 Jun 1997 06:29:31 -0600 From: Sharon Newsgroups: rec.food.recipes Subject: COLLECTION (5) Fruit Salsas Followup-To: rec.food.cooking Listed below: Banana Salsa Cantaloupe Salsa Cranberry Salsa Pineapple Salsa Strawberry Salsa * Exported from MasterCook II * SALSA, BANANA Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large bananas 1/2 cup red bell pepper -- diced 1/2 cup green bell pepper -- diced 1 1/2 whole jalapenos -- seeded and minced 1 tablespoon fresh ginger -- minced 3 whole scallions -- trimmed and finely chopped 1/4 cup cilantro leaves -- chopped 3 tablespoons fresh lime juice 2 tablespoons light brown sugar -- packed 1/4 teaspoon ground cardamom 1 tablespoon olive oil salt and freshly ground pepper -- to taste Combine all of the ingredients in a mixing bowl, and gently toss to mix. Correct the seasonings, adding salt, lime juice, or sugar, to taste. The salsa should be a little sweet and a little sour. Best when served a couple hours after making. Cover and refrigerate until serving time. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * SALSA, CANTALOUPE Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup extra virgin olive oil 1 whole garlic clove -- minced 1 small red onion -- finely chopped 1/4 cup lime juice 1/2 teaspoon salt 2 large cucumbers 1 whole seedless orange 1 whole mango 1 whole tart apple 1 cup watermelon -- chopped,seeded ****OR**** 1 cup cantaloupe chopped, seeded 1 medium jicama -- peeled and chopped 1/2 whole green bell pepper -- diced 1 Tablespoon chili powder In a small bowl, combine the olive oil, garlic, onion, lime juice and salt. Let stand for 20 minutes. Peel and seed the cucumbers. Peel the orange and mango. Peel and core the apples. Seed the watermelon. Cut all the fruit and the cucumber into bite-size chunks. Peel and cut the jicama into bite-size chunks. Dice the green pepper. Place all of these in a large salad bowl. Toss with the chili powder. Add the olive oil/lime juice mixture and toss to combine thoroughly. Serve chilled. Serves 6 to 8. - - - - - - - - - - - - - - - - - - NOTES : Pico de gallo is a very popular salad in Mexico. The name means "Rooster's beak" and refers to the old-style way of eating the salad by picking up the chunks with the fingers. This resembles the way a rooster pecks at his food. There are many versions of this salad and there are no hard-and-fast rules to combining the fruits and vegetables * Exported from MasterCook II * SALSA, CRANBERRY Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 whole Oranges 2 cups Cranberries, Fresh 1/4 cup canola oil 1/4 cup Onion -- minced 1 tablespoon Cilantro -- minced 1 tablespoon Ginger Root -- minced 1 whole Chiles Serranos -- minced Cut peel and all white membrane from oranges. Grate or zest 4 Tbs of the orange peel. Coarsely chop orange sections. Coarsely chop fresh cranberries. Combine all ingredients. Season to taste with salt. Let sit at least 3-4 hours before serving. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * SALSA, PINEAPPLE Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pineapple -- chopped 1 small onion -- chopped 4 tablespoons fresh cilantro -- chopped ****OR**** 2 tablespoons dried cilantro 2 small hot red peppers -- chopped Mix it all and allow flavors 1/2 hour to blend. If you want, use mango or orange in place of the pineapple. This is great with grilled snapper or mahi mahi. - - - - - - - - - - - - - - - - - - NOTES : As an alternative to marinating fish, try serving it with a salsa * Exported from MasterCook II * SALSA, STRAWBERRY Recipe By : Fruit Cookbook by Nicole Routhiers Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 medium red onion -- thinly sliced 1 whole jalapeno pepper -- minced 1/2 whole red bell pepper -- stemmed, seeded -- julienned 1/2 whole yellow bell pepper -- stemmed, seeded -- julienned 1/2 whole green pepper -- stemmed, seeded -- julienned 1/4 cup fresh cilantro -- finely shredded 1/2 pint fresh strawberries -- hulled -- sliced 1/4 cup fresh orange juice 2 tablespoons fresh lime juice 2 tablespoons extra virgin olive oil salt and pepper -- to taste Place all the ingredients in a large mixing bowl and toss to combine. Cover and refrigerate at least 2 hours or up to 4 hours. Fifteen minutes before serving, remove the salsa from the refrigerator, so it loses some of it's chill. Yield: about 2 1/2 cups - - - - - - - - - - - - - - - - - - NOTES : This sweet summery salsa can accompany anything from toasted pita triangles to a cut of grilled fish, shrimp or chicken. you can transform the flavor and color of this salsa by substituting fresh blueberries or blackberries for the strawberries. Best, Sharon Jouet ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.