Tropical-fruit salsa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Papaya |
| 1 | medium | Mango |
| ½ | Pineapple | |
| 1 | medium | Jalapeño pepper; seeded, ribs |
| Removed; and minced | ||
| 1 | small | Red onion; diced |
| 1 | tablespoon | Chopped cilantro |
| 1 | tablespoon | Grated lime zest |
| 1 | tablespoon | Fresh lime juice |
| Coarse salt; to taste | ||
Directions
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
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