Here’s a fruit salsa that’s great with poultry. [It’s also great by itself as a salad.] For a jazzy presentation, serve it in a pineapple shell.
- 1 small fresh pineapple
- 1 red pepper, cored, seeded, and aut into 1″ pieces
- 1 yellow pepper, cored, seeded, and cut into 1″ pieces 1green pepper, cored seeded and cut into 1″ pieces 1small red onion, finely chopped
- 1/2 cup chopped cilantro
- 3-4 tablespoons fresh lime juice freshly ground pepper 1 tablespoon sugar [optional]
Cut the pineapple in half lengthwise. Using a grapefruit knife, cut out the pineapple flesh, leaving the shell intact. Core the pineapple and cut into 1″ pieces. Combine the pineapple with remaining ingredients in a mixing bowl and gently toss. Correct the seasoning, adding lime juice and sugar to taste. This salsa tastes best served within 1 hour of being made.