Ingredients with Measurements:
- 1 cup diced strawberries
- 1 cup diced kiwi
- 1 cup diced mango
- 1 cup diced pineapple
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons lime juice
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- Cutting board
- Chef's knife
- Mixing bowl
- Spoon
Step-by-step instructions:
1. In a mixing bowl, combine the diced strawberries, kiwi, mango, and pineapple.
2. Add in the diced red onion, chopped cilantro, and minced jalapeno pepper.
3. In a separate bowl, whisk together the lime juice and honey.
4. Pour the lime-honey mixture over the fruit mixture and toss to combine.
5. Season with salt and pepper to taste.
6. Cover and refrigerate for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Chilling time: 30 minutes
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe makes about 4 cups of salsa, serving 8-10 people.
Nutritional information:
Per serving (1/2 cup):
- Calories: 70
- Total Fat: 0.5g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 5mg
- Total Carbohydrate: 18g
- Dietary Fiber: 2g
- Sugars: 14g
- Protein: 1g
Substitutions for ingredients:
- You can substitute the red onion with white or yellow onion.
- If you don't like spicy food, you can omit the jalapeno pepper or use a milder pepper like poblano or Anaheim.
Variations:
- You can add other fruits like diced apples, pears, or peaches.
- For a sweeter salsa, you can add more honey or a tablespoon of brown sugar.
- For a tangier salsa, you can add more lime juice or a tablespoon of apple cider vinegar.
Tips and tricks:
- Make sure to dice the fruits into small, bite-sized pieces for easy scooping.
- You can make this salsa ahead of time and refrigerate it for up to 24 hours.
- Serve the salsa with tortilla chips, grilled chicken or fish, or as a topping for tacos or burritos.
Storage instructions:
Store the salsa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salsa is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salsa in a colorful bowl or on a platter with tortilla chips arranged around it.
Garnishes:
Garnish the salsa with a sprig of fresh cilantro or a slice of lime.
Pairings:
This salsa pairs well with grilled chicken or fish, tacos, burritos, or as a topping for a salad.
Suggested side dishes:
Serve the salsa with tortilla chips or alongside a side of rice and beans.
Troubleshooting advice:
- If the salsa is too spicy, you can add more fruit to balance out the heat.
- If the salsa is too sweet, you can add more lime juice or a pinch of salt to balance out the sweetness.
Food safety advice:
- Wash all fruits and vegetables before using.
- Keep the salsa refrigerated until ready to serve.
- Discard any leftover salsa that has been sitting at room temperature for more than 2 hours.
Food history:
Fruit salsas originated in Mexico and have become popular in the United States as a refreshing and healthy snack or appetizer.
Flavor profiles:
This salsa is sweet, tangy, and slightly spicy with a fresh and fruity flavor.
Serving suggestions:
Serve this salsa at a summer barbecue, picnic, or as an appetizer for a party.
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