Fruit Salsa

Fruit Salsa

With spring just around the corner, and its bounty of fresh fruits and vegetables, I thought that I would post a fruit salsa recipe.  This salsa can be served over fish or chicken, to add another layer of flavor and a colorful plate appeal.  The bright colors on top of the pale background of chicken or fish are inviting and cheerful.  This simple, quick, and inexpensive recipe will make you and your meal standout.  Doing small details like this will take your meal from ordinary to extraordinary.

The Ingredients

2 cups of fresh fruit. Use any combination of fruit that you enjoy, try for sweet bright colorful fruit. Possible suggestions kiwi, blueberries, strawberries, plumbs, clementines, grapes, or even some dried fruit such as craisens. Keep it to three or four types of fruit.

1/4 cup cilantro

1/2 of a large avocado or 1 small avocado

1/2 chopped red onion

1/2 jalapeño, seeded and the stem removed

1 lime

Salt and pepper for taste  

Preparation

Dice the fruit into approximately 1/4 cubes remove any skin or inedible seeds 

Chop the cilantro, leaves only no stems

Dice the avocado into approximately 1/4 cubes

Finely chop the onion into approximately 1/8 pieces

Finley chop the jalapeno into 1/8 or smaller pieces

Squeeze the lime into a small bowl, and remove any seeds

Mix all of the ingredients together in a medium size bowl, if the salsa will be served within an hour then  lightly salt with sea salt or kosher salt, and mix again,

Refrigerate until ready to serve.

If it is going to be more than an hour before the salsa will be served, then wait to salt until 15 to 20 minutes prior serving.  The salt will start the salsa to sweat drawing the moisture and juice from the fruit and vegetables, and the flavors and juices for the ingredients will be a soup in the bottom of the bowl.  This salsa is best with each bite having its own personality, rather than a single flavor.   

Prior to serving taste and salt and pepper to taste.

Clifton