Filed Under: saucesmarinadesrubs, spicesherbs, thai, Under 20 Mins

Tropical Fruit Salsa

The addition of ginger balances the sweetness of the fruit. Use this salsa with savoury or sweet foods.

April 8th, 2012

Recipe by Paula Bowman
Food styling by Claire Stubbs
Prop styling by Jane Hardin

*How to Toast Coconut: Place a single layer on a baking pan in a 350 F oven. Cook 4-6 minutes until golden brown, shaking pan halfway through to ensure even toasting.
Prep Time
20 minutes
  • 2/3 cup diced mango
  • 2/3 cup diced pineapple
  • 2/3 cup diced papaya
  • 1 lime, zested and juiced
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon honey
  • 1 teaspoon grated fresh ginger root
  • 3 tablespoons sweetened shredded coconut, toasted*
  1. Combine all ingredients in a bowl, except coconut. Mix well and serve topped with toasted coconut.

  2. Cut a store-bought angel food or pound cake into thick slices. Brush slices with melted butter and grill over medu=ium heat until lightly toasted on both sides.

  3. To serve: Serve cake with fruit salsa and sweetened creme fraîche that has been flavoured with the zest and juice of a lime.

Nutrients Per Serving

1 serving = 1/4 cup: 29 calories, 0 g fat, 0 g protein, 7 g carbs, 1 g fibre.
Nutrients per serving with 1 slice grilled angel cake: 103 calories, 1 g fat, 2 g protein, 24 g carbs, 1 g fibre

Tropical Fruit Salsa
Photography by Jim Norton

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