Fanciful Fruit Salsa – Yum!

Fanciful Fruit Salsa – Yum!

 

As a professional kitchen designer and Home Economist, I have a unique connection to the kitchen … and like many of my clients, for whom I’ve had the pleasure of designing fabulous kitchens … I, too, am a ‘wannabe’ chef!

Harvest time is the crème de la crème of summer.  What better time for entertaining in our wonderful northland than now! This is when we take cooking outdoors, creating savory meats, grilled fish and sides on the grill.  And because I personally think anything grilled tastes better with a tasty ‘side’ … I will share my favorite recipe for Fruit Salsa.  I won’t claim this as my own, as the original inspiration came from a much loved and dog-eared issue of Fine Cooking Magazine.  The best thing about this recipe, however, is that it is amazingly adaptable and easy to turn it into your own … simply by varying the ingredients.

This recipe can be made with any seasonal fruit and pairs well with most grilled meat or fish.  Some of my favorite combinations are grilled pork tenderloin with grilled pineapple salsa, grilled salmon with fresh orange salsa and grilled chicken with mango & avocado salsa. Following is the basic recipe, but feel free to experiment with the ingredients.  I think color is important when pairing foods, so I always choose ingredients that will create the most colorful salsa. For example… when using red plums, I select orange bell peppers and scallions.  I pair grilled pineapple with red bell pepper and red onion, which is actually purple.  Oranges and nectarines also pair beautifully with red bell pepper and red onion.  This salsa can also be made with fresh corn kernals (cooked and cooled first) or tomatoes.  Always fresh and colorful, fruit salsas are the perfect summertime accompaniment to a simple grilled dinner.

Fresh Fruit Salsa

1-1/2 cups fruit of choice, cut into small dice, or cooked corn kernels

1/4 medium red or white onion, cut into small dice or
2 scallions (white and light green parts), thinly sliced

1/4 orange, yellow or red bell pepper, cut into small dice

1-2 Tbs. minced fresh cilantro or parsley

2 Tbs. fresh lime juice or rice vinegar

Salt and freshly ground black pepper, to taste

Optional ingredients: 1 fresh jalapeño or other hot chile, cored, seeded, and minced.

1/2 tsp. ground cumin or chili powder

Mix all the ingredients in a medium bowl. Let stand for 10 to 15 minutes to allow the flavors to blend.  Serve with the grilled meat or fish of your choice or as an appetizer with corn chips.  Quantity serves 4.  This recipe is easily doubled, if serving a larger group.  And it can be enjoyed in winter time, as well … if you are feeling the need for a taste of summer in January!  Enjoy!

I am a columnist for Duluth Superior Magazine, a monthly publication dedicated to the finer attributes of life in our Northland.  My column appears in the Style section and is titled ‘Living by Design’.  The following column was published July 2013.

Visit http://www.duluthsuperiormagazine.com if you wish to view their website or subscribe to this nice magazine.

Visit http://www.lindquistandcompany.com if you want comprehensive information of how to complete a successful kitchen or bath project.

 


Rebecca Gullion Lindquist, CMKBDI am a columnist for Duluth Superior Magazine, a monthly publication dedicated to the finer attributes of life in our Northland.  My column appears in the Style section and is titled ‘Living by Design’.  The following column was published July 2013.

Visit http://www.duluthsuperiormagazine.com if you wish to view their website or subscribe to this nice magazine.

Visit http://www.lindquistandcompany.com if you want comprehensive information of how to complete a successful kitchen or bath project.

 

Advertisements