Recipe by Chef Sean #2
Other combinations of fruits will also taste great in this colorful salsa. Try adding diced melon, such as cantaloupe, honeydew, or musk. Diced mango is delicious also, or, for a truly tropical and exotic salsa, add sliced star fruit (also known as carambola). As with any of my recipes calling for habanero's, you as chef, can substitute with any other capsicum. From "The Habanero Cookbook" by Dave DeWitt and Nancy Gerlach.
- 1⁄2 cup diced fresh papaya
- 1⁄2 cup sliced banana
- 1⁄2 cup diced pineapple
- 1⁄4 cup diced kiwi fruit
- 1⁄4 cup red bell peppers or 1⁄4 cup green bell peppers or 1⁄4 cup yellow bell pepper, diced
- 1⁄4 cup diced red onion (purple)
- 1 habanero pepper, deseeded and destemmed, minced
- 2 tablespoons orange juice
- 1 tablespoon lime juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons pomegranate arils (juice sacs)
- 2 tablespoons minced fresh cilantro
Directions See How It's Made
- Combine fruits in a large bowl.
- In a small bowl, mix together the orange and lime juices and oil. Drizzle over the fruits and toss gently to mix well.
- Allow to sit for 2 hours. Just before serving, add the pomegranate arils and toss well. Garnish with the cilantro.