Summer Fruit Salsa
According to recent surveys, salsas are outselling 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 undoubtedly put ketchup out of the running. It's a refreshing all-fruit version, easy to make and freezable for your year-round pleasure.
* 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. And for a lovely, light brunch,
try it next to a serving of Spoon
Bread.
* Frozen raspberries work as well as fresh ones in this recipe. Use the unsweetened – or barely sweetened – kind that comes in sealed plastic bags.
1 very ripe mango, peeled and pitted
10 good strawberries
2 nectarines, perfectly ripe, 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
10 good strawberries
2 nectarines, perfectly ripe, 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 and mix well.
- Transfer to a container with a tight-fitting lid and refrigerate. Use as desired.
