Published July 1, 2005.
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.
Choose a ripe melon--but not an overripe one--for best flavor. This salsa works well with pork and chicken.
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