CARIBBEAN FOUR-FRUIT SALSA
What do you get when you combine raspberries, blueberries, blackberries, a peach, jerk seasoning and lime? A bold, savory salsa...and a fabulous way to dress up any grilled meat. -Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Time 20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine all ingredients. Chill until serving. Serve with grilled meat, fish or poultry.
Nutrition Facts : Calories 16 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein.
CARIBBEAN FRUITY SALSA
This is a delicious salsa that's perfect with tortilla chips, or served with granola and yogurt for a healthy breakfast!
Provided by sweethunibabi
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Toss together the mango, pineapple, papaya, jalapeno pepper, and red onion in a bowl. Pour in the lime juice and olive oil. Season to taste with salt, and stir to combine. Sprinkle with chopped mint leaves before serving.
Nutrition Facts : Calories 47.4 calories, Carbohydrate 8.4 g, Fat 1.8 g, Fiber 1 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 292.1 mg, Sugar 6.3 g
CARIBBEAN FISH WITH MANGO SALSA
Now for something completely different, how about a little Caribbean/Creole feel? This can be done with fish or with scallops and will wake up the little taste buds. Please forgive me, I am not a real recipe follower, and I change it around all the time. Hope this works for you, love to hear about it. I never wrote it as a recipe, sort of a seat of the pants guy. One item to complete it that I may add is Zatarain's Caribbean Rice®, and in this I add 1/2 red bell pepper and 1/4 cup of fresh pineapple.
Provided by Michaelc
Categories World Cuisine Recipes Latin American Caribbean
Time 1h25m
Yield 5
Number Of Ingredients 23
Steps:
- Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside.
- In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes.
- Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
- Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 36.7 g, Cholesterol 79.9 mg, Fat 7.9 g, Fiber 4.9 g, Protein 29.9 g, SaturatedFat 2.2 g, Sodium 645.6 mg, Sugar 11.6 g
CARIBBEAN FOUR-FRUIT SALSA RECIPE
What do you get when you combine raspberries, blueberries, blackberries, a peach, jerk seasoning and lime? A bold, savory salsa...and a fabulous way to dress up any grilled meat. Cheryl Perry - Hertford, North Carolina
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- In a large bowl, combine all ingredients. Chill until serving. Serve with grilled meat, fish or poultry.
- Yield: 12 servings.
- Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
- Originally published as Caribbean Four-Fruit Salsa in Simple & Delicious
- May 2010, p33
- Nutritional Facts
- 4 cup equals 16 calories, trace fat (trace saturated fat), 0 cholesterol, 61 mg sodium, 4 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: Free food.
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TROPICAL FRUIT SALSA
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Stir together all ingredients.
CARIBBEAN FRUIT SALSA
This takes a little effort -- not difficult, just a lot of dicing -- but it's worth it. I serve with Recipe #181210. Make ahead of time; let flavors mingle at least two hours.
Provided by Belgophile
Categories Mango
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients, stir. Cover and chill at least 2 hours.
Nutrition Facts : Calories 134.8, Fat 3.8, SaturatedFat 0.6, Sodium 6.3, Carbohydrate 26.7, Fiber 4.2, Sugar 18.6, Protein 1.7
CARIBBEAN JERK CHICKEN WITH FRESH FRUIT SALSA
Can't be in the tropics but you'll feel like you are when you're enjoying this salsa made with tropical fresh sweet mangoes, papaya, crisp red peppers and ginger mixed with aromatic spices and herbs topping the grilled jerk chicken that is well seasoned with the same mixture of herbs and spices.
Provided by Rita1652
Categories Chicken
Time 23m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Mix the Spice Mixture in a mini food processor pulsing to a chunky mixture. Or finely chop all together.
- Coat chicken with 1 1/2 tablespoons of mixture rubbing in and marinade for 1/2-1 hour in refrigerator.
- Add the rest of the spice mixture to the salsa ingredients. Chill.
- Heat grill to medium high.
- Rub the chicken with the oil.
- Place on hot grill and cook 4-5 minutes pre side till done. Depending on how thick the breasts are. May be pan fried or broiled as well.
- Plate chicken and top generously with salsa.
- Serve with rice or on a bed of salad greens.
Nutrition Facts : Calories 501.8, Fat 22.7, SaturatedFat 6.4, Cholesterol 145.3, Sodium 297.7, Carbohydrate 25.3, Fiber 4.1, Sugar 16.3, Protein 49
CARIBBEAN CHICKEN AND PINEAPPLE SALSA
Thirty minutes to dinner! Dijon and jerk seasoning jazz up baked chicken breasts while bran cereal adds crunch. A peppy fruit salsa makes a sassy topper.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray cookie sheet with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or crush in food processor). Place cereal in shallow dish. Stir in jerk seasoning.
- In large food-storage plastic bag, place chicken, buttermilk, mustard and pepper sauce. Seal bag; shake well. Remove chicken from bag; coat with cereal mixture. Place on cookie sheet.
- Bake 14 to 16 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Meanwhile, in small bowl, mix salsa ingredients. Cover; refrigerate until serving. Serve chicken with salsa.
Nutrition Facts : Calories 300, Carbohydrate 28 g, Cholesterol 85 mg, Fiber 9 g, Protein 34 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 11 g, TransFat 0 g
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