Spicy Exotic Fruit Salsa
When it comes to tropical fruit in the summertime, we admit we can be a little obsessed. After all, what tastes better than juicy mangoes and delicate dragon fruits? We can’t think of too many things. That’s why this is the perfect time of the year to celebrate with a Spicy Exotic Fruit Salsa! Although sweet and fruity, this isn’t a basic dessert salsa you should just pair with cinnamon crisps. No, this salsa perfectly holds its own against hearty tortilla chips or tasty fish tacos.
If you’re looking for the perfect combination of sweet heat, you’ve come to the right place. This spicy exotic fruit salsa gets its intense kick from a single habanero chile. But don’t be fooled by its unassuming and even, dare we say, cute appearance. Habaneros pack a serious punch and are 30 to 50 times hotter than jalapenos! Safe to say, a little bit goes a long way. However, these chiles also pair beautifully with sweet fruits, especially tropical varieties. The tradeoff is well worth a little extra heat, wouldn’t you agree?
When it comes to choosing exotic fruits for this salsa, we say the sky’s the limit. Combine different flavors and textures together to best suit your preferences. Tropical dragon fruit will give the salsa a succulent, melon-like texture. Cherimoya will impart a tasteful blend of pineapple, pear, lemon and strawberry flavors. In addition, add a bit of starfruit for a juicy crunch and tart, tropical taste. For a splash of gorgeous color and sweet flavor, Caribbean Red Papaya will do the trick.
Try this spicy exotic fruit salsa at your next summer party or backyard BBQ. The recipe is versatile and works as both an appetizer or accompaniment to a main dish. In fact, it’s so delicious that you can even eat it by the spoonful!
Spicy Exotic Fruit Salsa
- 1/4 Melissa's Perfect Sweet Onion or White Onion peeled; diced small
- 1 habanero chile stem removed; minced
- 4 ripe roma tomatoes diced small
- 2 cups Melissa's Exotic Fruit (cherimoya; dragon fruit; red caribbean papaya; star fruit; feijoa), diced small
- 3/4 cup Melissa's Jicama peeled; diced small
- 1 orange
- 1 lime
- 3 tablespoons Melissa's Fresh Cilantro chopped
- kosher salt to taste
- In a mixing bowl, add the onion, chile and tomatoes.
- Next, add the 2 cups of exotic fruit and the jicama.
- Cut the orange and the lime in half and squeeze the juice into the bowl.
- Add the cilantro and salt and mix well.