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?
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.
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