Recipe: Summer Fruit Salsa

Cookbook

Summer Fruit Salsa

According to recent surveys, salsas are so popular, they actually outsell ketchup in many supermarkets across the united States. Common though salsas are becoming, you're unlikely to find this one in any store—but if you did, it would likely put ketchup out of the running altogether. It's a refreshing all-fruit version, easy to make and freezable for your year-round pleasure.

1 ripe mango, peeled and pitted
10 good strawberries
2 perfectly ripe nectarines, pitted
1 cup fresh raspberries
(or frozen unsweetened raspberries, defrosted, but not drained)
1/4 teaspoon salt
1 tablespoon minced fresh ginger
3 tablespoons fresh lime juice
1 tablespoon cider vinegar or unseasoned rice vinegar
1 tablespoon sugar
1/2 teaspoon red pepper flakes

Mince the mango, strawberries, and nectarines, and place them in a medium sized bowl.

Add the remaining ingredients (including the liquid from the defrosted raspberries, if applicable), and mix well.

Transfer to a container with a tight-fitting lid, and refrigerate. Use as desired.

Yield: 4 cups
Preparation time: 10 minutes

Serve this as you would any chutney or fruit sauce. you can spread it on toast and melt some cheese on top, or even spoon it over yogurt or ice cream.
You can freeze this salsa in an airtight container for up to several months.

Recipe from:
Vegetable Heaven
by Mollie Katzen
Hyperion
1998, Hardcover, US $27.50
Illustration art by Mollie Katzen
Recipes & art reprinted by permission