Tropical Fruit Salsa

I serve this Tropical Fruit Salsa with Shrimp in Orange Tequila Beurre Blanc. It would be excellent with pork or chicken or as a stand alone salad. How about grilled chicken lettuce wraps with Tropical Fruit Salsa?

PROCESS:

Cut the fruit and vegetables into thin julienne... think match sticks.  Place in a large bowl with the herbs and spices, finish with citrus juice, olive oil, rum and tequila.

Refrigerate one hour to allow flavors the fruit to cool and absorb the flavors.

I serve this with Shrimp in Orange Tequila Beurre Blanc. This salsa would be excellent on pork or chicken.

You could also dice the fruits and vegetables and use it as a dip, with fried plantain and yucca chips.

*When using cilantro, remember to use the stems too, the stems actually have more flavor than the leaves   If I had to choose between the two, I'd take the stems. 

* Orange zest provides a huge orange punch that you can never get from the orange itself.     It's the OIL in the rind that holds the flavor, avoid the bitter white pith of the orange. 

INGREDIENTS:

1 cup fresh papaya  1 cup fresh mango  1 cup fresh honeydew  1 teaspoon minced garlic 1/2 cup red bell pepper, julienne 1/2 cup red onion, julienne 1 tablespoon orange zest 1/2 orange juiced 1/2 lemon, juiced 1/2 lime, juiced 2 tablespoon extra virgin olive oil 1 oz dark rum 1 oz gold tequila

1/2 cup chopped cilantro 1 teaspoon minced jalapeno pepper  Kosher salt and pepper to taste