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Fruit Salsa

Makes: 17 servings
Serving size: 2 Tablespoon Yield: About 2-1/4 cups
Prep 30 mins Chill 8 hrs
Fruit Salsa
  • 1  cup  chopped papaya or mango
  • 1  cup  finely chopped fresh pineapple
  • 1/4  cup  finely slivered red onion
  • 1/4  cup  slivered yellow, orange, and/or green sweet pepper
  • 3  tablespoons  snipped fresh cilantro
  • 1  teaspoon  finely shredded lime or lemon peel
  • 2  tablespoons  lime or lemon juice
  • 2 - 4  teaspoons  finely chopped fresh jalapeno pepper*
  • 1  teaspoon  grated fresh ginger

1. In a medium bowl stir together the papaya or mango, pineapple, red onion, sweet pepper, cilantro, lime or lemon pel, lime or lemon juice, jalapeno, and ginger. Cover and chill salsa for 8 to 24 hours. Makes about 2-1/4 cups (17 2-tablespoon servings).

From the Test Kitchen*
  • Because hot peppers contain oils that can burn your eyes, lips, and skin, protect yourself when working with the peppers by covering your hands with plastic bags or plastic or rubber gloves. Be sure to wash hand thoroughly before touching your face or eyes.
Nutrition Facts (Fruit Salsa)
  • Servings Per Recipe 17,
  • cal. (kcal) 11,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 3,
  • fiber (g) 0,
  • pro. (g) 8,
  • vit. A (RE) 0,
  • vit. C (mg) 10,
  • sodium (mg) 1,
  • calcium (mg) 0,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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