They say to eat your fruits and vegetables in the colors of the rainbow in order to receive all the benefits of each natural plant pigment. My rainbow is definitely ready for the arrival of Spring.
Last night I made my own tried-and-true Mango Salsa in preparation for the seemingly never-approaching warm weather. Even though I could eat an entire bowl of mango salsa by itself, I really love it for its versatility- this recipe serves as the perfect final addition to so many different dishes. Spicy and citrus complement each other unequivocally, and one subtle ingredient-crushed pineapple-completes the unrivaled balanced flavor.
Try it as...
a trio of salsas with guacamole and pico de gallo, served with tortilla chips
the dressing to a tossed a green salad with grilled chicken and avocado
mixed into a Mexican rice bowl with black beans, shredded cheese and grilled vegetables
the topping to fish tacos made healthy (use a grilled white fish and whole wheat tortillas)
Warning: This recipe is pretty spicy! For all you gringos out there, be cautious with the jalapeno (get rid of the seeds) and cayenne pepper. If you are like me and can't get enough spice, I dare you to double the amount of jalapeno.
1 mango, diced
3/4 cup diced red or orange pepper, diced
1/2 cup canned diced pineapple without juice
1/3 cup red onion, diced
1/2 tbsp jalapeno pepper, diced
2 tbsp minced cilantro
juice of 1 lime
1 tsp olive oil
dash of cayenne pepper, paprika, salt, pepper
Mix all ingredients together in a large bowl.
Tips on Keeping Your Produce Fresh
A few interesting facts to maximize use of those fresh fruits and veggies:
1. Fruits and vegetables should be stored separately, as fruit contains ethylene, an organic compound that quickens the ripening process.
2. Refrain from washing fruit before storing- it goes bad faster.
3. Most fruits should be held at room temperature and out of direct sunlight until they reach ripeness. However, grapes, pineapple and watermelon should always be kept in the fridge.
4. Leafy greens should be loosely wrapped in dry paper towels and stored in a perforated plastic bag.
5. To prevent mushrooms and bean sprouts from turning slimy, store them in paper bags.