Nectarine-raspberry salsa

Yield: 1 Servings

Measure Ingredient
2 mediums Unpeeled nectarines, finely diced
1 Mango, peeled and diced
½ cup Fresh raspberries
3 tablespoons Red onion, diced
1 Fresh jalapenos, seeded and finely minced (up to 2)
1 tablespoon Lime juice
1 tablespoon Raspberry vinegar
1 tablespoon Raspberry liqueur
2 teaspoons Olive oil
Salt and white pepper to taste
3 tablespoons Chopped cilantro

From this past Thursday's Food section in the Miami Herald to serve with grilled foods.

Cook's note: If red onion is strong, place diced onion in a colander in sink and pour 1 cup of boiling water over it. Immediately run cold water on onion to refresh it; pat dry.

In a nonreactive, medium bowl combine nectarines, mango, raspberries, onion and jalapenos. In a separate bowl, whisk lime juice, vinegar and liqueur.

Whisk in olive oil and season to taste with salt and pepper. Gently toss dressing with fruit mixture. Allow to rest for 30 minutes, but not more than 3 hours. Toss in cilantro and serve. Makes 6 half-cup servings.

Per serving:

101 calories, ⅘ grams protein, 14½ grams carbohydrate, 4⅘ grams fat, 40% calories as fat, 2⅒ grams fiber, 0 mg cholesterol, 1⅘ mg sodium Posted to EAT-L Digest by "Pamela F. Wagner" <FanofPern@...> on Jul 5, 1997

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