Capture summer's bright flavors with the HTK's tropical fruit salsa!
VA Dietitian Meredith Rockey demonstrates how to make a tropical fruit salad.
Ingredients
1 mango (about 1 cup; can substitute frozen mango, chopping as needed)
½ pineapple (about 2 cups; can substitute frozen or canned pineapple, chopping as needed)
1 medium red bell pepper (about 1 cup)
1 jalapeño pepper
1 lime, juiced (about 2 tablespoons)
¼ teaspoon salt
Directions
1. Cut a thin slice off the top and bottom of the mango. Place the mango up on one of the cut sides. Cut along the wide sides of the pit, cutting the flesh away on both sides.
2. Use a paring knife to score the flesh into a grid pattern, going all the way down to the skin without cutting through. Use a large spoon to scoop the flesh away from the peel and into a large bowl.
3. Cut the top and the base off the pineapple. Place the pineapple upright on one of the cut sides. Slicing downward and working in sections, cut the skin away from the flesh.
4. Quarter the pineapple vertically. Then, using the same downward slicing motion, cut the core away from the flesh.
5. Cut half of the pineapple flesh into a small dice and add to the bowl with the mango. Reserve the remaining pineapple for another use.
6. Remove the seeds and ribs from the red bell pepper and the jalapeño. Mince and add to the bowl.
7. Mix in the lime juice and salt.
8. Serve at room temperature or chilled, with whole-grain tortilla chips or as a topping for tacos, chicken, or fish.
Yield: 8 servings | Serving Size: ½ cup
Nutrition Facts Per Serving: Calories: 45 | Total Fat: 0 g | Saturated Fat: 0 g Sodium: 80 mg | Total Carbohydrate: 11 g | Dietary Fiber: 2 g | Protein: 1 g
HOW TO MAKE THE BEST FRUIT SALAD | easy recipe
This EASY fruit salad recipe is the BEST! Packed with cantaloupe, kiwis, strawberries, pineapple, grapes, mango, and blueberries this is a great dish to bring along to a bbq, picnic, or cookout.
The simple honey-lime dressing makes all of the flavors pop! This is a recipe you will find yourself coming back to over-and-over again.
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INGREDIENTS & PRODUCTS USED:
Santoku Knife:
Storage Containers:
Glass Mixing Bowls:
Spouted Glass Measuring Cup:
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BEST FRUIT SALAD RECIPE
1 cantaloupe, peeled and cut into bite-sized pieces
2 mangoes, peeled and cut into bite-sized pieces
2 cups red grapes, sliced in half
5-6 kiwis, peeled and cut into bite-sized pieces
16 ounces strawberries, cut into bite-sized pieces
1 pineapple, peeled and cut into bite-sized pieces
1 cup blueberries
Honey Lime Dressing
1/2 teaspoon lime zest
3 tablespoons lime juice
1 tablespoon honey
INSTRUCTIONS
Combine all the prepared fruit in a large glass bowl.
Combine lime zest, lime juice, and honey in a small bowl or spouted cup. Mix well
Pour the honey-lime dressing over the fruit and gently stir to combine. Serve and enjoy!
NOTES
This fruit salad will last in the fridge for 3-5 days when stored in an airtight container.
Use this recipe as a blueprint and sub in whatever fruits you have on hand.
When possible, choose fruits that are local and in season for the best flavor.
NUTRITION
Serving: 1.25cup | Calories: 168kcal | Carbohydrates: 42g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 601mg | Fiber: 5g | Sugar: 33g | Vitamin A: 2440IU | Vitamin C: 151mg | Calcium: 47mg | Iron: 1mg
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#fruitsalad #bestfruitsalad #easyfruitsalad
Tropical Salsa Recipe l Quick & Easy Fruit And Veggie Salsa #tropicalsalsarecipe #gastroguru
Refreshingly delicious Tropical Salsa
The tangy taste of mango, sweetness of apples, freshness from cucumber, lemon juice & cilantro, heat from green chili pepper with a touch of salt! Oh my god so healthy & tasty!
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Delicious Cooking Recipes || How To Make Lobster qusadilla with tropical fruit salsa
Watch this video to find out how to make this recipe. Click to subscribe for more recipes.
Ingredients:
Tropical Fruit Salsa recipe follows
1 Tbsp olive oil
6 pineapple tops for garnish
For Tropical Fruit Salsa:
100g diced mango
100g diced papaya
100g diced pineapple
3 Tbsp chopped coriander leaves
25g diced red onion
25g diced red pepper
65ml honey
8 Tbsp sour cream for garnish
100g sliced spring onion for garnish
115g clarified butter
150g diced red pepper plus 225g for garnish
150g diced green pepper
100g diced red onion
1 tsp ground cumin
¼ tsp cayenne pepper
350g roughly chopped fresh cooked lobster meat
300g shredded Monterey Jack cheese
115g chopped jalapenos without seeds or to taste
Salt
12 (15cm ) flour tortillas
2 Tbsp lime juice
Beer Braised Pork with Tropical Fruit Salsa - Dinner Boot Camp - Episode 10
Does dinner time stress you out? Want a meal that will please everyone in your family? Chef Rene Marquis has a recipe for beer-braised pork with tropical fruit salsa and black beans and rice that will knock your family's socks off!
Get the full recipe and instructions here:
Get Chef Rene's tips for Tomato Concasse here:
And learn to peel the perfect pineapple here:
The U.S. Army's finest chef is coming into YOUR kitchen! Sergeant First Class Rene Marquis (CEC ®, CCE ®, CCA ™, AAC ® / AAC Military Regional Director) is here to rescue you from boring mealtimes. Straighten up, soldier. It's time for Dinner Boot Camp!
Watch more episodes here!
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