Total Time
30mins
Prep 30 mins
Cook 0 mins

Obviously sweet because of the fruit but a slight hint of heat because of the pepper. We love this on grilled ahi, steamed uhu or aweoweo. I worked out this recipe after several failed attempts. We are blessed to live in Hawaii where fresh-off-the-tree fruit and great pineapples are easy to find, but try it anyway. As a variation, skip the pineapple and use chopped, seeded cucumber. Enjoy!

Ingredients Nutrition

  • 1 12 cups pineapple, ripe, small dice
  • 1 12 cups papayas, ripe, small dice (fresh from tree in HI)
  • 1 12 cups mangoes, ripe, small dice (fresh from tree in HI)
  • 1 teaspoon gingerroot, crushed (the prepared kind from jar works)
  • 14 teaspoon garlic, crushed (the prepared kind from jar works)
  • 2 tablespoons red onions, very fine chop
  • 6 tablespoons fresh cilantro, well chopped, stay away from the stems
  • 5 dashes Tabasco jalapeno sauce
  • 1 tablespoon lime juice, fresh squeezed
  • 1 ounce jalapeno juice (liquid from jarred jalapenos)
  • 6 slices jalapenos, very fine chop (from above jar, SLICES, not whole!)

Directions

  1. All the work is in dicing the fruit.
  2. One whole pineapple is around 2 1/2 cups, 2 medium papaya and 2 medium mangoes are around 2 cups per each fruit to give you a hint about how much to get.
  3. Combine everything and stir very, very gently.
  4. Chill for at least 6 hours.
  5. Keeps in fridge for 4-5 days.
Most Helpful

I have made this recipe twice and it is delicious! I could not find jarred jalapenos so I just used fresh ones and used chili oil as I could not find tabasco jalapeno sauce either. Great way to use tropical fruit even in Northern Canada!

three muchachos December 08, 2008