I was making this great dry rubbed pork tenderloin for dinner last night. My daughter was out with friends for a bit so we’d agreed to a later dinner hour, giving me extra time to come up with more ideas. I spied some grapes and mandarin oranges on my counter that are within days of needing to be used up and thought I’d make up a fruity salsa to go with the pork. I am growing jalapenos this year and man are they hot! My cilantro has bolted but I had some from the store. And I picked a lime off my new lime tree, so at least two of the ingredients came from my yard, which I love.
The joy of fruit salsa is that you can vary it depending on what fruit you have on hand. I think the first fruit salsa I made (other than tomato, which is technically a fruit!), was a mango salsa I served with salmon. Then I changed that to use some fresh peaches I had at some point. I’ve also done a grape and cucumber salsa that was really good. The salsas go good with almost any meat and they really liven up a burrito.
- 1/2 cup chopped red grapes
- 1 mandarin orange peeled, sectioned and chopped
- 1/2 to 1 jalapeno seeded and diced, depending on how hot the jalapeno is
- 1/4 cup red pepper diced (or whatever color pepper you have that would look pretty!)
- 2 green onions sliced (or some diced red onion would be good too, or both)
- a handful of cilantro chopped (maybe 1/4 - 1/3 cup)
- 1 tablespoon of lime juice
- salt to taste
- pepper to taste if your jalapeno was mild
- Mix everything together. I think it's best if you give it 30 minutes at room temperature to merge flavors a bit. Taste and adjust seasonings if need be.