Summer Fruit Salsa


According to recent surveys, salsas are so popular, they actually outsell ketchup in many supermarkets across the united States. Common though salsas are becoming, you're unlikely to find this one in any store—but if you did, it would likely put ketchup out of the running altogether. It's a refreshing all-fruit version, easy to make and freezable for your year-round pleasure.

1 ripe mango, peeled and pitted
10 good strawberries
2 perfectly ripe nectarines, pitted
1 cup fresh raspberries
     (or frozen unsweetened raspberries, defrosted, but not drained)
1/4 teaspoon salt
1 tablespoon minced fresh ginger
3 tablespoons fresh lime juice
1 tablespoon cider vinegar or unseasoned rice vinegar
1 tablespoon sugar
1/2 teaspoon red pepper flakes

Mince the mango, strawberries, and nectarines, and place them in a medium sized bowl.

Add the remaining ingredients (including the liquid from the defrosted raspberries, if applicable), and mix well.

Transfer to a container with a tight-fitting lid, and refrigerate. Use as desired.

Yield: 4 cups
Preparation time: 10 minutes


Recipe from:
Vegetable Heaven
by Mollie Katzen
1998, Hardcover, US $27.50
Illustration art by Mollie Katzen
Recipes & art reprinted by permission


Vegetable Heaven



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