Sure, I enjoy a good mango salsa. But suddenly, mango is so 2010.
For those of you who enjoy mixing your sweet and savory, I have another fruity salsa for you to try - Sugar Tree Fruit Salsa. The recipe and it's contents were procured by my mother, courtesy of Sendik's Food Market in Milwaukee.
It's as easy to make as it is delicious. My mom whipped it up last night in fifteen minutes.
The key to this salsa is the Pluot - a cross between a plum and an apricot. The result is a sweet, fleshy fruit that stays slightly firm even when fully ripened. Still, the overall effect isn't too sweet - the salt brings it down a notch. Plus, the cilantro tames the onion and the Jalepeno adds just the right zip.
Let's just say we ate until we ran out of chips.
To make Sugar Tree Fruit Salsa, dice the fruit, chop the rest, and salt to taste.
3 Raspberry Splendor Pluots
3 Black Raspberry Splendor Pluots
2 White Flesh Nectarines
1 Medium Red Onion
1/2 Jalapeno Pepper
1/2 Bunch Cilantro
This recipe makes a decent-sized batch, so we put the rest in the fridge overnight. Faced with usual breakfast options this morning, I decided against the standard fare and went back to this salsa.
Yep. This salsa is so good, I just ate it for breakfast.
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