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March 03, 2006
Tropical Fruit Salsa
Posted by Ernest Miller
Courtesy of Kitchen Academy
Yield: 2 entrée plates
- 1/2 cup pineapple, small dice
- 1/4 cup mango, small dice
- 1/4 cup papaya, small dice
- 1 red jalapeno chile, minced
- 1/2 Maui onion, small dice or grated
- 1 teaspoon sugar
- 1 lime, juiced
- 1 tablespoon cilantro, chopped
- salt and pepper, as needed
Preparation- Combine all ingredients and stir thoroughly.
- Cover, chill and macerate for at least one hour before using.
Personal notes: We used this as an accompaniment to Grilled Tuna with Teriyaki Glaze, along with Maui Onion Confit and Black Rice (
Kitchen Academy - Course II - Day 8).
There are many variations of tropical fruit salsas out there. However, you can easily use this recipe as the starting point for your own experiments, such as using whatever fruit is in season or on sale. The red jalapeno really adds a nice bit of color and, of course, heat. So, although you could go with a green jalapeno, or your chile of choice, the red is much more visually appealing. This salsa goes great with fish (try it with coconut milk marinated shrimp) but can also be eaten on its own, for example, with tortilla chips.
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Ernest Miller pursues research and writing on cyberlaw, intellectual property, and First Amendment issues. Mr. Miller attended the U.S. Naval Academy before attending Yale Law School, where he was president and co-founder of the Law and Technology Society, and founded the technology law and policy news site LawMeme. He is a fellow of the Information Society Project at Yale Law School.
Ernest Miller's blog postings can also be found @
