Down-Island Salsa
1/4 cup firmly packed brown sugar
3 Tbsp white rum
2 Tbsp fresh lime juice
1 tsp minced seeded serrano chile
4 cups (1-inch) fresh pineapple cubes
1 cup diced peeled ripe mango
1 cup carambola (star fruit), halved lengthwise and thinly sliced
1. Combine first 3 ingredients in a large bowl; stir well. Add remaining ingredients; toss to coat. Chill
at least 2 hours.
Yield: about 4 cups (serving size: 2/3 cup).
Cook's Note: Increase the mango to 2 cups if carambola is unavailable.
Nutritional Information: CALORIES 121 (4% from fat); FAT 0.6g (sat 0.1g, mono 0.1g, poly
0.2g); PROTEIN 0.7g; CARB 25.5g; FIBER 2.2g; CHOL 0mg; IRON 0.6mg; SODIUM 5mg;
CALC 17mg
Source: Cooking Light YEAR: 1997 ISSUE: Jan/Feb PAGE: 85
Submitted by sooz
International Dishes
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