Summer breakfast salsa

Yield: 9 Servings

Measure 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

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 **

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