Summer fruit salsa

Yield: 1 servings

Measure Ingredient
1 \N Ripe mango; peeled and pitted
10 \N Good strawberries
2 \N Perfectly ripe nectarines; pitted
1 cup Fresh raspberries
\N \N (or frozen unsweetened raspberries
\N \N Defrosted but not drained)
¼ teaspoon Salt
1 tablespoon Minced fresh ginger
3 tablespoons Fresh lime juice
1 tablespoon Cider vinegar
\N \N OR unseasoned rice vinegar
1 tablespoon Sugar
½ teaspoon Red pepper flakes

Preparation time: 10 minutes Yield: 4 cups According to recent surveys, salsas are outselling ketchup in many supermarkets across the United States. Common though salsas are becoming, you're unlikely to find this one in any store - but if you did, it would undoubtedly put ketchup out of the running. It's a refreshing all-fruit version, easy to make and freezable for your year-round pleasure.

* Serve this as you would any chutney or fruit sauce. You can spread it on toast and melt some cheese on top, or even spoon it over yogurt or ice cream. And for a lovely, light brunch, try it next to a serving of Spoon Bread.

* Frozen raspberries work as well as fresh ones in this recipe. Use the unsweetened - or barely sweetened - kind that comes in sealed plastic bags.

1) Mince the mango, strawberries, and nectarines, and place them in a medium-sized bowl.

2) Add the remaining ingredients and mix well.

3) Transfer to a container with a tight-fitting lid and refrigerate. Use as desired. 2/99

Recipe by: Adapted from "Mollie Katzen's Vegetable Heaven" Converted by MM_Buster v2.0l.

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