Ingredients with Measurements:
- 2 ripe avocados, diced
- 1 cup Passiflora platyloba (also known as banana passionfruit), pulp removed from the shell
- 1 small red onion, finely chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1/2 teaspoon salt
Special equipment needed:
- None
Step-by-step instructions:
1. In a large mixing bowl, combine the diced avocado, Passiflora platyloba pulp, red onion, jalapeno pepper, and cilantro.
2. Add the lime juice and salt to the bowl, and gently toss all the ingredients together until well combined.
3. Taste the salsa and adjust the seasoning as needed.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve the Passiflora Platyloba and Avocado Salsa chilled.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- Makes about 2 cups of salsa
- Serves 4-6 people as an appetizer
Nutritional information:
- Calories: 160
- Total fat: 14g
- Saturated fat: 2g
- Cholesterol: 0mg
- Sodium: 300mg
- Total carbohydrates: 10g
- Dietary fiber: 7g
- Sugars: 1g
- Protein: 2g
Substitutions for ingredients:
- If you can't find Passiflora platyloba, you can use regular passionfruit pulp or mango instead.
- If you don't like cilantro, you can use parsley or basil instead.
- If you don't have lime juice, you can use lemon juice instead.
Variations:
- Add diced tomatoes or bell peppers for extra color and flavor.
- Add a pinch of cumin or chili powder for a smoky flavor.
- Add a tablespoon of honey or agave nectar for a touch of sweetness.
Tips and tricks:
- Make sure your avocados are ripe but not overripe, or they will turn mushy in the salsa.
- To remove the Passiflora platyloba pulp from the shell, cut the fruit in half and scoop out the pulp with a spoon.
- If you want a spicier salsa, leave the seeds in the jalapeno pepper.
Storage instructions:
- Store the Passiflora Platyloba and Avocado Salsa in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salsa is best served chilled and does not need to be reheated.
Presentation ideas:
- Serve the salsa in a colorful bowl or on a platter with tortilla chips or crackers.
Garnishes:
- Garnish the salsa with extra cilantro leaves or a sprinkle of chili flakes.
Pairings:
- This salsa pairs well with grilled chicken, fish, or shrimp.
Suggested side dishes:
- Serve the salsa with a side of rice and beans or a simple green salad.
Troubleshooting advice:
- If your salsa is too watery, drain off any excess liquid before serving.
Food safety advice:
- Make sure to wash all produce before using.
- Keep the salsa refrigerated until ready to serve.
Food history:
- Passiflora platyloba is a type of passionfruit that is native to South America and is widely cultivated in tropical regions around the world.
Flavor profiles:
- This salsa is tangy, sweet, and slightly spicy, with a creamy texture from the avocado.
Serving suggestions:
- Serve the Passiflora Platyloba and Avocado Salsa as an appetizer or snack at your next party or gathering.
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