Island Fruit Salsa Food

CARIBBEAN FRUITY SALSA

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.

TROPICAL SALSA

Steps:

• Place the papaya, pineapple, red onions, green onions, lime juice, salt and cayenne pepper into a large bowl and mix well. Put in refrigerator until ready to use.

FRUIT SALSA

Steps:

• Combine the kiwi, mango, papaya, mint and orange juice in a large bowl. Refrigerate for up to 1 hour before serving.

ISLAND SALSA

Steps:

• Combine all ingredients in medium bowl. Season with white pepper and salt. (Can be made 3 hours ahead.)

FRUIT SALSA

Steps:

• In a medium saucepan over medium heat, add the oil and allow to warm 1 to 2 minutes. Then add the red onions and warm for 1 minute. Next, add the jalapenos and again warm for 1 minute. Then add the orange juice and vinegar, allowing the liquids to reduce and only coat the bottom of the pan, 2 to 3 minutes. Reduce the heat to low, stir in the jam and allow to warm for 2 minutes. Then remove from the heat and cool for 5 minutes.
• In a medium bowl, whisk together the lemon juice, sambal, pineapple and sugar. Then add the watermelon, strawberries, kiwi, cilantro and mint. Toss together and finish with lemon juice mixture. Stir.
• Allow this to rest for 20 to 30 minutes, ensuring flavors have blended.

ISLAND FRUIT SALAD

Steps:

• Preheat a fryer to 360 degrees F.
• In a large bowl, combine pineapple, mango, papaya, honeydew, strawberries, peaches, blueberries, raspberries, bananas, ginger infusion, and lime juice. Mix well and set aside.
• Place a wonton wrapper inside a large ladle. Press the wrapper down with a smaller ladle and immerse in the hot oil. Fry until golden brown, releasing the second ladle once it will hold its shape. Remove from the oil and drain on a paper towel lined plate. Repeat with the other wrappers. While the wrappers are still hot, sprinkle the inside with powdered sugar.
• Combine the cream and the powdered sugar. Whip until soft peaks form. Add the rum and whip to medium peaks. Right before serving, sprinkle the fruit with the toasted coconut and toss again.
• Place the wrapper either in a decorative martini or margarita glass, or on a plate. Fill with fruit salad and top with some whipped cream.
• Combine the water, sugar, lemon grass, ginger, and lemon juice and zest in large saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from the heat and let cool.
• Strain through a fine mesh sieve into a clean container and reserve for the daiquiris. (Infusion will keep for 2 weeks, refrigerated and also may be used to flavor dressings or drizzle over fresh fruit.)

ISLAND CHICKEN WITH FRUIT SALSA

Steps:

• In a bowl, mix the pineapple and the reserved juice from 1 can, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken.
• Strain the juice from the salsa to use for the marinade. Set aside enough salsa without the juice to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa and juice mixture for 2 to 6 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.

FRESH FRUIT SALSA

Steps:

• In a large bowl, combine all ingredients. Refrigerate until serving. Serve with tortilla chips

ISLAND FRUIT SALAD

Steps:

• In a large serving bowl, combine the bananas, mango, kiwi, pineapple and yogurt; toss to coat. Sprinkle with coconut. Serve with a slotted spoon.

ISLAND TROPICAL SHRIMP WITH FRUIT SALSA

Steps:

• In a large bowl- combine all ingredients except shrimp & set aside.
• Go ahead & preheat your grill to medium heat.
• Toss shrimp in baste mix & grill on lightly oiled grill. Turning once, cook 4 minutes on each side.
• Baste shrimp once more before serving.
• Serve on top of warm fruit salsa.
• Warm Fruit Salsa:.
• In sauté pan over medium heat- sauté oil, onions, garlic and jalapeños for 2- 3 minutes.
• Add fruit and tomatoes, cooking for 2 - 3 minutes, don't stir or over-mix as fruit will break up.
• Add cumin, coriander, lime juice & hot sauce. Cook 1 - 2 minutes, the fruit should be warm, not mushy.
• Add chopped cilantro when ready to serve.
• Serve on top of warm fruit salsa.