Zesty Cucumber Pineapple Peach Salsa. Here’s another simple and tasty option to use all those garden cucumbers. I like to serve this Zesty Cucumber Pineapple, Peach Salsa with grilled fish fillets or even fish tacos. It’s also great with tortilla chips or sweet potato chips as a dip.
Salsas are popular ways to use a variety of vegetables and fruits as a healthy accompaniment to main course dishes. They’re also great as party dips.
Combine diced cucumbers, pineapple, peaches, and red bell pepper with minced jalapeno pepper, shallot, mint and/or cilantro. Season with lime juice, honey and salt. And now you have a Zesty Cucumber Pineapple Peach Salsa!
From the kitchen of A Food Lover’s Delight….
Zesty Cucumber Pineapple Peach Salsa
1 medium cucumber, peeled, seeded, and diced into 1/4 cubes (unpeeled if English cucumber)
1 c finely diced ripe pineapple
1 ripe peach, peeled or unpeeled, pit removed, and diced into 1/2 inch cubes
1/4 finely diced red bell pepper
1 t minced jalapeno pepper
1 T minced shallot
2 T finely chopped mint and/or cilantro
1 T maple syrup or honey
1 T lime juice
pinch of salt
Combine all ingredients in a non-metallic bowl. Let sit at room temperature for at least an hour. If you are not using the salsa right away, refrigerate it a few hours or overnight.
Makes about 3 cups. Serve as an accompaniment to grilled fish or chicken. Serve with tortilla chips for dipping.
Variations: Add some diced mango or strawberries to the salsa. Add some freshly squeezed orange juice instead of lime for a sweeter flavor. Try a dash of cumin powder for a spicier version. Add some black beans and chilled diced cooked chicken and serve over a bed of greens for a hearty main course salad. Try this salsa over vanilla ice cream or frozen yogurt for a zesty dessert. Additionally, if you have any leftover salsa, add it to the ingredients for your fruit smoothie in the morning.
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