Tropical Fruit Salsa With Jalapeno And Bell Peppers Food

TROPICAL FRUIT SALSA

Tropical Fruit Salsa image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 cups finely diced tropical fruit such as mango and papaya
1/4-cup fresh cilantro, chopped
1/4-cup red onion, finely chopped
1 fresh jalapeno, seeded and finely chopped
2 Tbs. fresh lime juice

Steps:

Gently toss together all ingredients with salt and pepper to taste.

TROPICAL FRUIT SALSA WITH JALAPEñO AND BELL PEPPERS

Tropical Fruit Salsa with Jalapeño and Bell Peppers image

Provided by Laura Van Dyke

Categories Condiment/Spread Fruit Herb Pepper Quick & Easy Papaya Pineapple Bell Pepper Summer Jalapeño Bon Appétit Washington

Yield Makes about 4 cups

Number Of Ingredients 10

Ingredients

1 red bell pepper, seeded, diced
1 yellow bell pepper, seeded, diced
3/4 cups 1/2-inch pieces peeled papaya
3/4 cups 1/2-inch pieces peeled pineapple
1/2 medium-size red onion, diced
2 1/2 tablespoons fresh lime juice
2 tablespoons jalapeño jelly or 1 tablespoon sugar
2 tablespoons vegetable oil
1 medium jalapeño chili, seeded, minced
1 tablespoon minced fresh cilantro

Steps:

Combine all ingredients in large bowl. (Salsa can be prepared 1 day ahead. Cover and refrigerate.)

JAMAICAN-ME-NUTS! MAHI-MAHI TACOS WITH TROPICAL FRUIT SALSA

Jamaican-Me-Nuts! Mahi-Mahi Tacos With Tropical Fruit Salsa image

This buttery sweet fish is grilled to perfection with our own jerk seasoning! Served on a warmed flour or corn tortilla, topped with our special Tropical Fruit Salsa, avocado, piled high with cabbage, jicama and lime sour cream, makes our Mahi-mahi Tacos quite a catch! Come to the Islands and enjoy these delicious, unique flavors! Recipe concocted by the First Class Nuts team for the ZWT3! Don't forget the rum! :)

Provided by Wildflour

Categories Mahi Mahi

Time 30m

Yield 8 tacos, 4 serving(s)

Number Of Ingredients 23

Ingredients

4 (8 ounce) mahi mahi fillets (can sub tilapia or cod)
2 tablespoons canola oil
caribbean jerk seasoning (I used Dry Jerk Seasoning)
1 cup fresh pineapple, diced
1 cup fresh mango, diced
1 cup fresh papaya, diced
1/4 cup finely chopped cilantro
1 tablespoon grapefruit juice, can sub lime juice
1 tablespoon white rum
1 scotch bonnet peppers or 1 habanero pepper
1/4 cup finely chopped red onion
1 -2 teaspoon honey
1 garlic clove, finely minced
salt and pepper
8 soft flour tortillas or 8 soft corn tortillas
2 avocados, thinly sliced with
1/2 lime, juice of
2 cups red cabbage, finely shredded
1 cup jicama, finely julienned
2 cups sour cream
1 teaspoon fresh lime juice
1 teaspoon fresh lime zest
cilantro (to garnish)

Steps:

Brush fillets with canola oil and sprinkle evenly both sides, with jerk rub seasoning.
*Use 1 teaspoons seasoning per side per each fillet. More or less to taste.
Rub into fish evenly to coat.
Place fillets on hot grill and grill 3-5 minutes per side or til done and flakes easily with a fork.
Warm tortillas on grill.
Cut fillets into chunks, or coarsely shred with a fork.
Divide fish evenly onto 8 warmed tortillas.
Top each with fruit salsa, a slice of avocado, shredded cabbage, jicama, and top with lime sour cream.
Lime sour cream:.
Mix sour cream, lime juice and zest in small bowl.
Garnish with additional cilantro if desired.
*Note: If scotch bonnet or habanero peppers are too hot for your tastebuds, a red jalapeno can be substituted! They are actually quite mild.
Enjoy!
Serves 4, two tacos apiece!
The seasoning is: Dry Jerk Seasoning by susie cooks, recipe #229443.

Nutrition Facts : Calories 935, Fat 51.1, SaturatedFat 17.5, Cholesterol 225.3, Sodium 696.9, Carbohydrate 68.2, Fiber 13.2, Sugar 23.2, Protein 53.2

TROPICAL FRUIT SALSA WITH JALAPENO AND BELL PEPPERS

Tropical Fruit Salsa With Jalapeno and Bell Peppers image

Make and share this Tropical Fruit Salsa With Jalapeno and Bell Peppers recipe from Food.com.

Provided by tannermom

Categories < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 cup papaya, 1/2-inch pieces, peeled
1 cup pineapple, 1/2-inch pieces, peeled
1/2 medium red onion, diced
2 1/2 tablespoons fresh lime juice
2 tablespoons seeded minced jalapenos
1 tablespoon minced fresh cilantro
1 g stevia

Steps:

Combine all ingredients in a large bowl. (You can make this salsa one day ahead -- just cover and refrigerate.) A full one-cup serving satisfies your fruit requirement for Phase 1 breakfast or lunch.

Nutrition Facts : Calories 133.3, Fat 0.7, SaturatedFat 0.1, Sodium 12.7, Carbohydrate 32.6, Fiber 5.2, Sugar 18, Protein 2.8

TROPICAL FRUIT SALSA

Tropical Fruit Salsa image

Want a peppy topper for chicken breasts or fish? Try fruit salsa that's easy to make and keeps for a week in your fridge.

Provided by By Betty Crocker Kitchens

Time 1h15m

Yield 8

Number Of Ingredients 8

Ingredients

2 kiwifruit, peeled and chopped
1 mango, peeled, pitted and chopped
1 papaya, peeled, seeded and chopped
1 jalapeño pepper, seeded and finely chopped
1 cup pineapple chunks
1 tablespoon chopped fresh cilantro
1 tablespoon finely chopped red onion
2 tablespoons lime juice

Steps:

In glass or plastic bowl, mix all ingredients.
Cover and refrigerate 1 to 2 hours. Store covered in refrigerator up to 1 week.

Nutrition Facts : Calories 60, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 5 mg

AVOCADO AND TROPICAL-FRUIT SALSA

Avocado and Tropical-Fruit Salsa image

Provided by Lisa Ahier

Categories Condiment/Spread Fruit Vegetable No-Cook Vegetarian Avocado Winter Healthy Vegan Gourmet

Yield Makes about 3 cups

Number Of Ingredients 6

Ingredients

2 cups finely diced tropical fruit such as kiwi, pineapple, mango, and papaya
2 California avocados, pitted, peeled, and cut into 1/4-inch dice
1/4 cup fresh cilantro, chopped
1/4 cup finely chopped red onion
1 fresh serrano or jalapeño chile, seeded and finely chopped
2 tablespoons fresh lime juice, or to taste

Steps:

Gently toss together all ingredients with salt and pepper to taste.

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