Thursday, June 28, 2012
Mango, pineapple and watermelon salsa
I have always struggled with eating salads and fresh vegetables and lately I have also noticed that my fruit intake has slowed down considerably and this despite the availability of fresh produce this summer. These days, whatever fruits and berries I have, usually come in the form of apple pie, raspberry crumble bars, blueberry muffins... well, you get the picture. So in an attempt to increase my vitamin intake, I made this salsa.
I made a fruity salsa with mango, pineapple and watermelon. I made this last week and I had it with salmon and potatoes. The best thing about salsas is that you can put them together in a jiffy. This fruit salsa made for a juicy and refreshing sidedish to the warm, mildly-seasoned salmon and the cold potatoes. The watermelon was kind of a last minute impulse and the watermelon made the salsa more sweet than your average mango salsa. If that isn't your thing, I think the best option is to omit it completely or replace the watermelon with tomatoes.
1 large slightly ripe but firm mango, diced
1 cup fresh pineapple, diced
1 1/2 cup watermelon, diced
1 small red onion, finely diced
2 serrano peppers, seeded and chopped
Few sprigs cilantro/coriander, chopped
Lime or lemon juice (to taste)
Salt to taste
Peel and dice the pineapple, mango and watermelon and place in a large bowl. Slit the serrano pepper into two with a knife and carefully remove the seeds (and the white stem, if desired) with a knife and chop the pepper into small pieces. Try not to touch the seeds with your fingers when removing them from the pepper because you'll feel a burning sensation in you finger tips for hours after that. Add the chopped peppers to the bowl with the fruits. Finely chop the onion and the cilantro (coriander) and add to the large bowl with the diced fruits and toss or mix all the ingredients. Season with salt and lime juice, mix. Serve with fish, grilled chicken, or barbeque. It's also tasty to eat just the way it is!