Chunky Tropical Fruit Salsa
©2008 Harry Kenney
Cooks are generally pretty imaginative. That said, when something gets popular, everyone jumps on the bandwagon. In the last few years we’ve seen the big bulsamic vinegar craze, and then there was the Parmesano Reggiano fad, and of course endive has long replaced the boring iceberg lettuce as the salad staple. The first one is still going, though I see some chefs lately such as Bobby Flay starting to use sherry vinegar instead; and as for grated cheese, it seems of late Pecorino Romano is the food world’s “new black”.
What brings this up? Especially in terms of this particular dish? Well while there’s not too much wrong with everyone jumping on a bandwagon (well, there is to some degree), the thing is few people seem to know when to jump off that wagon, not even when it’s been run into the ground. And that brings me to the mango. Like most people I enjoy it, and yes, I’m sure I will use mango in future recipes just as I have in the past. But, please folks, there is a world beyond. In short, the wide-spread massive over-use of the mango to the exclusion of everything else stops here.
Now I am in no way insisting on an embargo of any kind. I just have to say, hey, there are other fruits in this world. There’s other delicious tropical fruits. You actually can make a salsa — believe it or not — without having to use mango in it every single time! (Ok, are you getting the idea that I’ve been “mango-ed out”? I’m even getting sick of using the word.) Amazingly, the, um … “M” craze has been going on for way far longer than the Parmesan Reggiano or bulsamic crazes. Unlike them there seems to be no stopping it. Again, except for right here, right now.
I say venture forth and discover the other delicious delicacies out there: guava, passion fruit, kiwi, papaya …. Even something more exotic like the pomegranate, or more commonplace such as the lately-unappreciated pineapple. And so, I present to you a dish I’m actually tempted to label “NOT Another Mango Salsa”. This is pretty much a “nouveau” salsa (not that traditional). Though having said that it is somewhat reminiscent of pico de gallo, and I’m referring to the Mexican version not the Spanish version. Note this salsa is also refreshingly devoid of tomato too. No mango and no tomato in a salsa? Stop me, I’m a madman! LOL!
I made this with the fish I had a few nights ago (that recipe will be up shortly), and what I had left over a couple days later I had along side my steak (another recipe you’ll see very soon) and it went great with both. Note, neither of these dishes were Mexican, so to say salsa must accompany only a Mexican or Southwestern dish is, well, like saying you have to use mango all time. It’s a rut that needs to be overcome.
So, you want something nice and a bit different as a side? It’s cool respite from the rest of warm and hot food on the plate. It’s fresh, it’s tangy, and it’s got a little touch of heat counterbalanced with that touch of sweetness. You’ll definitely enjoy this tropical fruit salsa with a variety of different dishes. Which ones? Well, I gave you a few pointers already, but — as with trying out different tropical fruit flavors — I leave whatever other dishes this goes with up to your own exploration. Enjoy the ride. That’s the fun part of eating and cooking.
Chunky Tropical Fruit Salsa
©2008 Harry Kenney1/4 cup fresh papaya, chunked (or use canned)
1/4 cup fresh pineapple, chunked (or use canned)
1/2 large jalapeño, devaned, deseeded, chopped
1/2 medium red onion, chopped
1/2 green bell pepper, chooped
1/2 red bell pepper, chopped
1/2 cup fresh cilantro, chopped fine (cannot use dried!)
2 tbsps grated fresh ginger (or ginger powder)
2 tbsps fresh lime juice
olive oilMix everything together. Put enough olive oil in have a nice coat, but this is not a dressing, not a vinaigrette, so err on the conservative side. Put in refrigerator at least half hour before serving so all the ingredients blend together well. Stir mix before poritioning out on plates. This side dish can be served cold, chilled or even (see note at end) at room temperature. Makes four portions.
Note: for health issues, don’t let at room temperature for an extended amount of time. This doesn’t just pertain to this dish. The assumption that food in an acidic (lime juice in this case) solution means it’s impervious to bacteria is not correct. Short period of time, again, as with any food, is fine. This isn’t to scare you, just educate. Use your head and you’ll be fine.
