Tropical Fruit Salsa
Salsa isn't just for tortilla chips. A sweetened version, made with fruits like mango and papaya, is wonderful as a dessert topping. (I call this a salsa because the fruit used is diced rather than puréed, which would make the topping a sauce.) Use all of the fruit called for in the recipe, or play with the quantities or kinds to suit you. In any case, you'll have a great, really versatile dessert accompaniment.
Makes 7 cups
Lasts 1 week, refrigerated
1 cup mango cut into 1⁄4-inch dice
1 cup small papaya (strawberry papaya) or regular papaya cut into 1⁄4-inch dice
1 cup sharlyn or other melon cut into 1⁄4-inch dice (see Ming‘s Tip, left)
2 cups pineapple cut into 1⁄4-inch dice
1⁄4 cup pure passion fruit juice (available in specialty markets), or seeded and puréed fresh passion fruit flesh
1⁄4 cup minced fresh mint
10 kaffir lime leaves, or the zest of 3 limes, minced
1 tablespoon peeled and minced fresh ginger
1⁄4 cup Amaretto liqueur
1⁄2 cup fresh orange juice
1⁄4 cup fresh lime juice
2 tablespoons sugar
- In a large bowl, combine the mango, papaya, melon, pineapple, passion fruit juice, mint, and kaffir lime leaves. Set aside.
- In a medium nonreactive saucepan, combine the ginger, Amaretto, orange juice, lime juice, and sugar. Bring to a simmer over medium heat, decrease the heat to low, and simmer the mixture until it is reduced to a light glaze, or by about one quarter, 10 to 15 minutes. Allow the glaze to cool slightly, pour over the fruit, and mix. Use or store.