Recipes
Photo by Alan Richardson
Tropical Fruit Salsa
Episode 124: 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
Ingredients
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
Directions
- 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.
Related recipes
Tropical Fruit Granita
Tropical Fruit Yogurt Parfait
Ana Sortun's Shredded Phyllo with Sweet Cheese and Tropical Fruit Salsa
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