Friday, August 5, 2005

Tropical Fruit Salsa

Tropical Fruit Salsa
Adapted from Ming Tsai’s Simply Ming

Makes 7 cups
Lasts 1 week, refrigerated


1 cup diced mango
1 cup diced papaya
1 cup diced cantaloupe
¼ cup passion fruit juice
2 cups diced fresh pineapple (I forgot to buy some – oops)
¼ cup fresh mint, coarsely chopped
Zest of three limes (Ming’s option 10 kaffir lime leaves – hard to find here)
1 tbsp peeled and minced fresh ginger
½ cup fresh orange juice
¼ cup fresh lime juice
2 tbsp sugar
¼ cup Grand Marnier liqueur (Ming called for Amaretto which would be delicious too) – liqueur is optional, obviously

I just did step one and it was delicious, but I’ll include his step two.

1. In a large bowl, combine fruit, passion fruit juice, mint, lime leaves or zest and set aside.

2. In a medium non-reactive saucepan, combine ginger, liqueur (if you’re using any), orange & lime juice and sugar. Bring to a simmer over medium heat, decrease to low and simmer until the mixture is reduced to a light glaze (about ¼ of the volume). Allow the glaze to cool a bit and pour over the fruit. Toss and serve.

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