Time 1h15m Yield 8 Number Of Ingredients 8 Steps:
In glass or plastic bowl, mix all ingredients. Cover and refrigerate 1 to 2 hours. Store covered in refrigerator up to 1 week.
Yield Makes 2 cups Number Of Ingredients 8 Steps:
Stir together all ingredients.
Time 1h5m Yield 4 servings Number Of Ingredients 9 Steps:
Add the pineapple, mango, tomatoes, red onion, cilantro, garlic, lime juice, and salt to a bowl. Cover and let chill for at least 1 hour before serving so the flavors can marry together.
Yield Makes 5 cups Number Of Ingredients 9 Steps:
If you are using dried chipotle or pasilla de Oaxaca chiles, soak them in warm water for minutes to soften, then drain, seed, and finely chop them. If using canned chipotles, rinse, seed, and finely chop them. If using jalapeño chiles, seed and finely chop them. Ready the poblano chiles. Set all the chiles aside. Halve the mango lengthwise, remove the pit, scoop out the flesh from each half with a spoon, and cut into 1/2-inch dice. Twist the stem off the pineapple half and stand the pineapple upright. Cut downward on all sides to remove the peel. Then, with a paring knife, remove the “eyes” by making diagonal cuts across the flesh just deep enough to lift them out. Cut the pineapple lengthwise into quarters, and cut away the strip of core that runs along each wedge. Cut the quarters crosswise into wedges about 1/4 inch wide, and cut the wedges into 1/4-inch dice. Peel the papaya, cut it in half lengthwise, and spoon out the seeds. Cut the halves lengthwise into wedges about 1/2 inch wide, and cut the wedges into 1/2-inch dice. In a bowl, combine the chiles, mango, pineapple, papaya, onion, cilantro, and lime juice. Toss together to mix well and then season with salt.
Yield Makes 5 cups Number Of Ingredients 9 Steps:
In a medium bowl, combine all of the ingredients. Serve immediately. This may be made 1 hour ahead, without adding papaya, and refrigerated. Add papaya just before serving.
Time 20m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Rub fish with garlic and leave garlic on fish. In pan or large ziploc, combine olive oil, juice of 1/2 lime, soy sauce, and green onion. Add fish and marinate about 1 hour. In medium bowl, combine juice of 1 lime, mango, onion, salt, sweet pepper, and parsley. Chill while fish is marinating. Grill marlin over medium heat about 7-8 minutes per side. Top with fruit salsa and serve.
More about “tropical fruit salsa recipes”
Time 2h5m Yield 3 cups Number Of Ingredients 12 Steps:
Combine fruits in a large bowl. In a small bowl, mix together the orange and lime juices and oil. Drizzle over the fruits and toss gently to mix well. Allow to sit for 2 hours. Just before serving, add the pomegranate arils and toss well. Garnish with the cilantro.
