I serve this Tropical Fruit Salsa with Shrimp in Orange Tequila Beurre Blanc.
It would be excellent with pork or chicken or as a stand alone salad.
How about grilled chicken lettuce wraps with Tropical Fruit Salsa?
1 cup fresh papaya
1 cup fresh mango
1 cup fresh honeydew
1 teaspoon minced garlic
1/2 cup red bell pepper, julienne
1/2 cup red onion, julienne
1 tablespoon orange zest
1/2 orange juiced
1/2 lemon, juiced
1/2 lime, juiced
2 tablespoon extra virgin olive oil
1 oz dark rum
1 oz gold tequila
1/2 cup chopped cilantro
1 teaspoon minced jalapeno pepper
Kosher salt and pepper to taste
Cut the fruit and vegetables into thin julienne... think match sticks.
Place in a large bowl with the herbs and spices, finish with citrus juice, olive oil, rum and tequila.
Refrigerate one hour to allow flavors the fruit to cool and absorb the flavors.
I serve this with Shrimp in Orange Tequila Beurre Blanc.
This salsa would be excellent on pork or chicken.
You could also dice the fruits and vegetables and use it as a dip, with fried plantain and yucca chips.
*When using cilantro, remember to use the stems too, the stems actually have more flavor than the leaves
If I had to choose between the two, I'd take the stems.
* Orange zest provides a huge orange punch that you can never get from the orange itself.
It's the OIL in the rind that holds the flavor, avoid the bitter white pith of the orange.