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July 01, 2013 - 1 Comment

 

I love the flavors of summer and this salsa totally embodies the flavors of summer. I seriously wish that some of these tropical fruits were hardy enough to grow in our “rough” climate because I would certainly have some kind of tropical fruit orchard growing right now. Oh well, you can’t have everything. This salsa is so versatile. We plan on putting it on curry turkey burgers tonight (post up tomorrow), but you can really do just about anything with it. Like most other fruit-based salsas, this recipe goes great in tacos, on salads, or on top of chicken/fish. You could really just eat it all by itself with maybe a handful of chips; which is what I plan on doing IF there is any left. I also think this would be great for Thursday (4th of July). It’s a great picnic food and a little bit goes a long way. Whip up a batch and serve it with tortilla chips; and have a great brew while you’re at it!

 

 

 

 

 

 

The fruits you decide to put in this recipe can be whatever you choose. I chose pineapple, mango and kiwi because that’s what looked best at the market. I really wanted to throw in some pomegranate seeds, but SURPRISE…no one…I mean NO ONE has pomegranates right now. So incredibly sad. Although, this is probably a slight blessing in disguise, since they are a pain in the butt to cut in to. Anyway, I also think some dried fruits would be a great addition. Get creative with this one. There is seriously no wrong way to make it. Unless you decide to add mayo or something. Please don’t add mayo.

Zach and I love Upslope Brewing. They are based right here in Boulder, and they are fairly new. They are super solid though and their Craft Lager is delicious. Now, I’m not a HUGE lager fan. Only once in a blue moon will I find one that I will actually drink. This beer is great though. It’s crisp which makes it great for the summertime (and great for this pairing). It doesn’t have that “knock you on your head” alcohol content, but it’s not so light that you think you’re drinking semi-flavored water. It’s great. Give it a go, or try any other solid lager for this pairing.

And with that, I bid you good day. Have a great one!

 

 

 

 

Avocado and Tropical Fruit Salsa
Prep Time
10 min
Total Time
10 min
Yield
4

Avocado and Tropical Fruit Salsa

Fruit is a great ingredient to add to salsas. This avocado and tropical fruit salsa has you wishing you were at the beach.

Ingredients

  • 1 cup pineapple, diced
  • 1 mango, diced
  • 1/2 cup kiwi, diced
  • 1/2 red bell pepper, stem and seeds removed, minced
  • 1 jalapeño pepper, stem and seeds removed, minced
  • 1/2 red onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 2 large avocados, diced
  • 1 tablespoon lime juice
  • 1/2 teaspoon sea salt

Instructions

  • In a large bowl combine the pineapple, mango, kiwi, red bell pepper, jalapeño, onion and cilantro. Mix to combine and then add the avocado, lime juice and sea salt. Gently fold into the fruit mixture. Adjust seasoning to taste.
  • Serve cold or at room temperature immediately with tortilla chips or on top of your favorite taco recipe.
  • Enjoy!

Notes

Hardware: * Measuring Cups * Measuring Spoons * Sharp Knife * Cutting Board * Bowls * Wooden Spoons * Rubber Spatula *

http://www.cookingandbeer.com/2013/07/avocado-and-tropical-fruit-salsa/