Summer breakfast salsa
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Ripe Mango, peeled, seeded | |
| .and diced | ||
| 5 | Strawberries, sliced and | |
| .quartered | ||
| 3 | Kiwi fruits, peeled, sliced | |
| .and quartered | ||
| ⅓ | cup | Fresh blueberries |
| 2½ | teaspoon | Sugar or to taste |
| 2 | teaspoons | Champagne |
| ¼ | teaspoon | Freshly grated ginger root |
| 7 | Medium-size mint leaves plus | |
| .fresh mint sprigs for | ||
| .garnish | ||
Directions
This recipe won two awards in the 1997 Medallion Salsa Challenge for Amy Chaisson Selig of Your Personal Chef ~ first place for professional chefs and a tie for most colorful. This recipe makes the most of flavorful summer fruit. Freshly grated ginger root gives it a slightly piquant flavor. By using ripe seasonal fruit, you can avoid adding a lot of sugar. Delicious over pancakes or French toast dusted with powdered sugar. Place mango in a large bowl; add strawberries, kiwi, blueberries, sugar, champagne, ginger root and chopped mint. Taste and adjust sugar and ginger to taste. Garnish with fresh mint sprig and serve. Makes 9 (2-tablespoon) servings. ** Houston Chronicle - 6/18/97 **