Pineapple and Cucumber Salsa with Mint

Published July 1, 2005.

Why this recipe works:

The first step in developing a great fruit salsa recipe was to determine which fruits worked best as a foundation—mango, pineapple, nectarine, and melon won. To boost the fruit’s tartness and tone down its sweetness, we added 1 tablespoon or less of lime juice per cup of fruit. We rejected… read more

The first step in developing a great fruit salsa recipe was to determine which fruits worked best as a foundation—mango, pineapple, nectarine, and melon won. To boost the fruit’s tartness and tone down its sweetness, we added 1 tablespoon or less of lime juice per cup of fruit. We rejected onion for its harsh, dominating flavor but liked the milder-tasting shallot, finely minced. Finally, we added a second, complementary vegetable or fruit to our fruit salsa recipe for more flavor dimension, then allowed the fruit salsa to sit for half an hour to let the flavors fully develop.

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Makes about 3 cups

This salsa can be made spicier by mincing and adding the chile's seeds and ribs. It's a nice match with lamb, tuna, salmon, or our blackened red snapper.

Ingredients

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