Recipe: Downshiftology's Fruit Salsa - Any Which Way

FRUIT SALSA - ANY WHICH WAY

"I was going to give you a few recipes for fruit salsa but then decided it's probably smarter if I just give you this foolproof base recipe for salsa any which way."


"Once you've got the ratios down, you can combine various in-season fruits and different types of onions-white onions, yellow onions, red onions, shallots, and green onions all work - into tasty combinations (see below - Best Fruits to Use and Fruits to Avoid). Three fruit salsa combinations that are perennial winners are cantaloupe and cucumber with red onion, strawberries with white onion, and nectarines with green onion."

2 cups (320g) finely diced fruit
1/2 cup (96g) finely chopped onion
1 jalapeno, seeded and finely diced
1/4 cup (12g) finely chopped fresh cilantro
2 tablespoons fresh lime juice (from 1 to 2 limes)
1/4 teaspoon kosher salt

In a medium bowl, stir together the fruit, onion, jalapeno, cilantro, lime juice, and salt.

STORAGE:
Store in an airtight container in the fridge for 3 to 4 days.

BEST FRUITS TO USE:
You can use a wide variety, including mango, pineapple, strawberries, peaches, nectarines, plums, oranges, tangerines, cantaloupe, honeydew melon, kiwi fruit, cucumber, cherries, and watermelon.

FRUITS TO AVOID:
Apples and pears are too firm and will discolor, and bananas, raspberries, and other very soft fruits have a tendency to go mushy.

Makes about 2 1/2 cups (560g)
Serving size: 1/4 cup (30g) (nutrition info for cantaloupe salsa)
Calories: 16
Fat: 0g
Saturated fat: 0g
Carbs: 4g
Fiber: 1g
Sugar: 3g
Protein: 0g
Cholesterol: omg
Sodium: 34mg

Used by permission to Recipelink.com from Clarkson Potter
Source: Downshiftology, Healthy Meal Prep, 100+ Make-Ahead Recipes and Quick-Assembly Meals by Lisa Bryan, Photographs by Ren Fuller