Tropical-fruit salsa

Yield: 1 servings

Measure Ingredient
1 medium Papaya
1 medium Mango
½ \N Pineapple
1 medium JalapeƱo pepper; seeded, ribs
\N \N Removed; and minced
1 small Red onion; diced
1 tablespoon Chopped cilantro
1 tablespoon Grated lime zest
1 tablespoon Fresh lime juice
\N \N Coarse salt; to taste

Cut papaya, mango and pineapple into ½-inch dice. In a medium bowl, combine all of the ingredients. This is best served immediately, although it may be made up to 1 hour ahead, without adding the papaya, and refrigerated. Add the papaya just before serving. Makes 5 cups.

Cuisine: "Mexican" Source: ""Martha Stewart's Hors d'Oeuvres Handbook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Copyright: "1999 - Clarkson N. Potter - $35" Yield: "5 cups"

Per serving: 438 Calories (kcal); 2g Total Fat; (4% calories from fat); 6g Protein; 110g Carbohydrate; 0mg Cholesterol; 21mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2½ Vegetable; 6 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

Converted by MM_Buster v2.0n.

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