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Tropical Fruit Salsa

Tropical Fruit Salsa

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. 


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