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Fruit & Veggie Salsa for Chicken or Fish



Today, finally, we had a beautiful day. It was hot and dry and lovely. At last I felt like cooking something summery, but I wouldn’t have a lot of time to cook today. I hit my favorite site, CooksIllustrated.com, and cruised around a bit. I came across their Apricot-Jicama Salsa recipe, which reminded me of a fruit salsa that I used to throw together and put over grilled chicken. This recipe is loosely based on that recipe. I liked the idea of jicama, which I didn’t used to use, but I did not like the idea of chipotle peppers in it. I also wanted to add pineapple because I used to use that and it goes great with both chicken and fish. I also thought the addition of fresh grated ginger was essential to add to the summery taste of this salsa.

Fruit & Veggie Salsa for Chicken or Fish

Makes about 4 cups, which is enough to garnish two meals worth of chicken or fish

Recipe based loosely on Cook’s Illustrated’s Apricot-Jicama Salsa. Revised by Crafty Farm Girl, May, 2011

1/2 pound Jicama, peeled, sliced 1/8″ thick x 1/8″ thick and cut to 3/4″ lengths
6 fresh, ripe apricots, pitted, cut into quarters, and sliced thin but not too thin
1/4 pound fresh pineapple, diced
1 red bell pepper, cored and diced
1/2 red onion,peeled and diced
4 tablespoons minced fresh cilantro leaves
2″ piece of fresh ginger, peeled and grated for about 1 tablespoon ginger
2 tablespoons lime juice from 1 lime
Salt & pepper to taste

Prep all your ingredients before you assemble the salsa.

Using a large bowl and with your ingredients all assembled and ready, add the jicama to the bowl along with the apricots, then add the pineapple, red bell pepper and red onion.



Then add the chopped cilantro, the fresh ginger, and squeeze the limes onto the salad. Stir thoroughly to combine. Add salt & pepper to taste.



If you won’t be using the salsa quickly, cover with plastic wrap and refrigerate until ready to use. Prepare your chicken or fish and when plated, spoon salsa on top. Serve immediately.

Put any leftovers in a covered plastic or glass container in the refrigerator. The salsa should stay crisp and fresh for up to 2 days.