Fruity salsa secrets

©Associated Press
March 26, 2003

The recipe for this refreshingly piquant fresh fruit salsa can deliver a variety of flavor combinations depending on the fruit used -- you can adjust the ingredients to your taste, or to whatever fruit is available.

Your choices could include pineapple or mango, peaches or pears, in addition to the chilies, onion and other sprightly seasonings called for.

The recipe is adapted from the bilingual community cookbook Secrets of Salsa, a collection of 25 recipes created by the female Mexican students in the English classes at the Adult School in Anderson Valley, Boonville, Calif.

The book, which was the West regional winner in the 13th Annual Tabasco Community Cookbook Awards, resulted from the language lessons in which the women shared their recipes and stories, translating them and tasting each other's salsas.

Proceeds from the community cookbook benefit the school.

Secrets of Salsa (Chelsea Green Publishing Co.) is available in bookstores or from Maria Goodwin, AVUSD, Box 457, Boonville, CA 95415, spiral-bound for $15, hard cover for $18, including tax and shipping.

Fresh Fruit Salsa

• 1/4 onion, finely chopped
• 2 serrano chilies, seeded and finely chopped
• 1/4 cup lime juice
• 5 plum tomatoes, diced
• 1 avocado, diced
• 1 cup fresh fruit, diced (such as pineapple, mango, peach, nectarine, pear)
• 1/2 bunch of cilantro, chopped
• 1 tablespoon fresh grated ginger
• 1 teaspoon salt
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon chopped mint

Combine onion and chilies in large bowl; add lime juice. Set aside at least 5 minutes. Add remaining ingredients to bowl; stir to mix well.

Makes 4 to 6 servings.

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