Fruity Salsa Recipe for Pork

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.




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