Fruit Salsa

June 16,2009
Sweet Pea Chef
Jessica Efird( )

Jessica, aka the Sweet Pea Chef, is a former U.S. Senate staffer/weekend gourmet turned full-time mom/family gourmet. She lives in Columbus, Ohio with her husband and two sons.

My cousin Jill is pregnant with her first baby, due later this autumn. I saw her this past weekend during our camping trip and one of her pregnancy cravings is watermelon. If only every pregnancy craving were as healthy as hers! Jill’s mom whipped up some amazing watermelon salsa that was so good, it would make anyone crave watermelon. While I await the recipe, I thought I would share my recipe for a fruit salsa that is easy to adapt to suit lots of different types of fruit, although I have not yet tried watermelon. Think of fruit salsa as a slightly kicked-up version of fruit salad. This salsa can be eaten as a side dish, as a healthy snack, or with chips in a traditional salsa manner. I used apple and mango in this rendition, but peaches, pineapple, or yes, even watermelon would most likely work well too. Fruit Salsa 1 cup of chopped mango (about 2 mangoes) 2 medium apples, diced 2 tablespoons chopped fresh cilantro 1 teaspoon fresh jalepeno, deseeded and minced Juice of one lime 1 tablespoon sugar ½ teaspoon salt 1 tablespoon cider vinegar Combine all in a bowl, stirring well. Tastes best if made 1-2 hours before serving, although you can serve immediately. Makes about 2 cups of salsa. SPC