INGREDIENTS
2 Cups finely chopped fruit (mango, papaya, peach, or any fruit mix or watermelon)
½ Sweet pepper, cored, seeded and finely chopped (add a Jalapeño for heat)
3-5 Spanish Thyme leaves, thinly slivered (about 1-2 tablespoons worth or substitute common thyme leaves)
¼ Cup Cilantro, slivered
½ Cup lime juice (for sweeter salsa substitute orange juice)
1-2 Tablespoon honey or agave syrup (sweetened to taste)
1/8 Teaspoon salt
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DIRECTIONS
(from "Edible Landscaping in the Desert Southwest: Wheelbarrow to Plate")
Fruit Salsas are great: There is no limit to mixing and matching ingredients. Picking contrasting colored fruits with sweet peppers makes for a dazzling color display. Use as a side dish for any hot weather meal, or serve spoonfuls in cucumber cups (slice cucumber in 1 inch sections and use a spoon to cut out about half of the center--let sit upside down on paper toweling to drain for 15 minutes before filling).
Mix juice, honey and salt, stirring well to dissolve the honey. Mix in the Thyme. Let sit while you chop the fruit, pepper and Cilantro. Toss all together. Chill at least 1 hour before serving.
Optional: Grill fruit and pepper to give a smoky flavor to the salsa. Grill cut side down until you see grill marks forming — you don't want them too soft, then chop in chunks and continue with recipe. |
